Chicken Etouffee

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.

• Ready In: 1 hr 55 mins
• Serves: 4
• Yields: 8 pieces

Ingredients

• 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

• Flour Coating

• 10  tablespoons all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon  red pepper

• Fried Chicken

• 3  lbs chicken pieces
•  salt
•  garlic powder
•  ground red pepper (preferably cayenne)
•  vegetable oil (for deep frying)

• Seasoning Mix

• 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

• Finish

• 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

1. 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.
2. Flour Coating: Combine all ingredients in a plastic bag.
3. 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.
4. 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.
5. Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
6. 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!
7. Remove from heat and stir in HALF the combined vegetables; stir for 3 minutes while the roux cools down; set aside.
8. 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.
9. 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.
10. 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.
11. 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.