Chicken Etouffee
Submitted by cdewgaw
This easy chicken etouffee brings Cajun country straight to your kitchen with a golden roux, the holy trinity of onion, celery, and bell pepper, and a kick of red pepper flakes. Ready in 40 minutes, served over hot rice.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
40 minIf you’ve ever dreamed of a trip down to the bayou, this chicken etouffee is your shortcut.
A proper copper-penny roux gives it that deep, toasty backbone that separates real-deal etouffee from the pretenders.
The holy trinity (onion, celery, bell pepper) plus garlic and a splash of hot sauce layer in the kind of warmth that makes you want to sit on the porch and eat slow.
Serves eight, so invite the neighbors. They’ll smell it anyway.
Kitchen Tips
- Nail the roux: Stir constantly over low heat until it hits a copper-penny color. Walk away and you’ll have a burnt mess instead of Cajun gold.
- Use leftover chicken: Rotisserie chicken works beautifully here and shaves off serious prep time.
- Don’t skip the hot sauce: Even a single dash rounds out the flavor. Adjust to your heat tolerance.
Ingredients
Directions
Coat a large skillet with Pam; place over med heat until hot.
Add onion and other vegetables, sauté until tender.
Remove from skillet, set aside.
Place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny.
Return vegetables to skillet.
Add chicken and other ingredients except rice and parsley.
Simmer 2 minutes or until thoroughly heated. Serve over hot, cooked rice.
Sprinkle with parsley.
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