Chicken Etouffee, New Orleans School of Cooking
photo by Momginerd
- Ready In:
- 1hr 15mins
- 1 cup flour
- 1 cup butter
- 4 cups onions, chopped
- 2 cups celery, chopped
- 2 cups bell peppers, chopped
- 3 tablespoons cajun seasoning, to taste, school uses ''Joe's Stuff''
- 1 tablespoon garlic, chopped
- 3 tablespoons garlic, dehydrated flakes
- 2 cups chicken stock
- 2 lbs chicken, thigh meat, cooked and chopped
- 4 cups rice, dry
- 2 bay leaves
- 1⁄2 cup green onion, chopped
- 2 tablespoons parsley, chopped
- Cook rice as directed for the type of rice you are making.
- While rice is cooking, start your dark roux. In a saute pan, melt your butter over medium heat, add flour, and whisk continuously for about 15-20 minutes until color is a medium-dark brown, a little darker than peanut butter, and should smell very 'nutty'. Time may vary; it's more about the color and smell.
- Add the roux to a cold stock pot to stop the cooking. Add the cajun seasoning to your roux, along with the onions, celery, and peppers. Turn heat to low-medium and stir until well blended and simmering.
- Add chicken, fresh garlic, dehydrated garlic, and half of the chicken stock to the pot, and stir. While stirring, gradually add more stock until the desired thickness is reached.
- Add bay leaves, and cook for 30 minutes over medium heat.
- Add green onion and parsley, stir, then serve over cooked rice.
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