Recipe by sugarpea
Paul Prudhomme's killer chicken etouffee. Not something you'd want to eat every day but for New Year's or Fat Tuesday, perfect. It's a bit rich so I've adapted it to make it a little less so. I generally cut the peppers in the seasoning mix down to 1/4 of the amount on the ingredients list. Some consider me a wimp. You've been warned! Cook time for stock and rice is not included.
Top Review by Boudica
I made this when what I originally intended to make wasn't going to happen (long story). I admit that I short-cut all over the place as I simply didn't have time to make the stock and fry the chicken. I used a good pre-made stock and sauteed the chicken in some butter. Everything else stayed the same. It came out wonderfully!
Chicken Stock for Etouffee
- 1⁄2 lb chicken backs or 1⁄2 lb chicken neck
- 3 cups cold water
- 1⁄2 medium onion, unpeeled
- 1 garlic clove, unpeeled and cut in thirds
- 1 stalk celery, with top
- 1 bay leaf
- 10 tablespoons all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon red pepper
- 3 lbs chicken pieces
- garlic powder
- ground red pepper (preferably cayenne)
- vegetable oil (for deep frying)
- 3⁄4 teaspoon salt
- 3⁄4 teaspoon ground red pepper (preferably cayenne)
- 1⁄2 teaspoon black pepper
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon garlic powder
- 1⁄4 cup chopped onion
- 1⁄4 cup chopped celery
- 1⁄4 cup chopped green bell pepper
Roux and Gravy
- 6 tablespoons flour, using reserved extra flour coating
- 1 3⁄4 cups chicken stock, for etouffee
- 4 -6 tablespoons unsalted butter, divided, to your taste
- 6 tablespoons very finely chopped green onions
- chicken stock, as needed
- 2 cups hot cooked rice
Directions See How It's Made
- Chicken Stock for Etouffee: Put chicken in water and bring to boil; add vegetables and bay leaf; simmer on low heat for 1-2 hours; replenish water as needed to keep 2 3/4 cups of liquid in the pot; strain and use immediately or refrigerate.
- Flour Coating: Combine all ingredients in a plastic bag.
- Fried Chicken: Generously rub all the chicken pieces with the seasonings; set aside at room temperature for 30 minutes; heat 1 1/2" oil to 375°F in a cast iron skillet; add chicken to flour coating and shake to coat thoroughly; reserve any excess flour.
- Fry chicken until browned and cooked through, about 8 minutes per side; drain on paper towels and set aside; pour oil from skillet, retaining, and scraping loose, any browned bits, and 1/4 cup of the oil in the skillet.
- Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
- Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 5 minutes; remove from heat; use a LONG handled whisk and gradually mix in flour; reduce heat to medium-high; return skillet to heat and cook, stirring constantly, until roux is dark red-brown, 3-5 minutes; don't let roux scorch and DON'T get it on your skin!
- Remove from heat and stir in HALF the combined vegetables; stir for 3 minutes while the roux cools down; set aside.
- Gravy: Bring the stock to a boil in a 2-quart saucepan; gradually whisk in roux and stir until incorporated; bring mixture to a rolling boil; reduce heat to low; continue stirring and simmer another 15 minutes; gravy should be very thick; set aside.
- Finish: In a large skillet, melt 2-3 T butter over very low heat; stir in remaining chopped vegetables and sauté 10-12 minutes, until completely wilted stirring occasionally; add the reserved gravy and the dry Seasoning Mix; simmer another 15 minutes and stir often.
- In a 4-quart saucepan, melt the remaining 2-3 T butter; sauté the green onions 2 minutes; add the chicken and gravy and bring to a boil over medium heat; remove from heat and set aside for 15 minutes.
- Skim oil off surface of etouffee; reheat, adding more stock if needed to thin the gravy; for each plate place 1/2 cup rice, pour on 1/3 cup sauce, and top with 2 pieces of chicken; serve immediately.