Mains, Fixins' & Sweets

Chicken Etoufee

chicken etoufee header

Etouffee is a thick Cajun stew  made with a roux that is cooked until deep brown to ensure that it is full of flavor. Did I mention it is absolutely delicious? Because it is. Hearty, bright yet earthy and spicy, not to mention super easy to make.

 

IMG_0153We’re going to need: Butter, flour, a rotisserie chicken, chicken broth, an onion, celery, a bell pepper, garlic, thyme, a can of diced tomato, Cajun seasoning, Worcestershire sauce, a lemon, parsley and green onions. I know it seems like a lot. Stick with me.

IMG_0154Dice your bell pepper, celery and onion.

 

IMG_0155Melt the butter in a large sauce pan over medium heat, cook until it starts to brown. Sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-20 minutes.

IMG_0156Look at that beautiful roux!

 

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Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes. Add the garlic and thyme and cook for a minute.

 

IMG_0160Whisk in the broth, add the tomatoes, creole seasoning and Worcestershire sauce and simmer for 20 minutes.

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Take the rotisserie chicken and cube it. Add it to the pan.

 

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Mix in the lemon juice, green onion and parsley and enjoy over cooked rice!

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Chicken Etoufee

Ingredients

4 tablespoons butter
4 tablespoons flour
1 rotisserie chicken, cubed
2 cups chicken both
1 cup onion, diced
1/2 cup celery, diced
1/2 cup bell pepper, diced
4 cloves garlic, chopped
1 teaspoon thyme, chopped
1 cup tomato, diced
1 tablespoon Cajun seasoning
1 tablespoon Worcestershire sauce
salt and pepper to taste
2 tablespoons lemon juice (~1/2 lemon)
1/4 cup green onions, sliced
1/4 cup parsley, chopped

Directions
  1. Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer until it turns a dark brown, about 10-20 minutes.
  2. Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
  3. Add the garlic and thyme and cook for a minute.
  4. Whisk in the broth, add the tomatoes, creole seasoning and Worcestershire sauce and simmer for 20 minutes.
  5. Add the chicken.
  6. Season with salt and pepper to taste.
  7. Mix in the lemon juice, green onion and parsley and enjoy over cooked rice.

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