Chicken Etouffee
Servings
4Serving size
About 2 1/2 cupsThis recipe can be multiplied, and leftovers are good for 48 hours or so.
Serve with Brown Rice or Jasmine Rice or Low Sodium Jasmine Rice
Ingredients
| 6 Tbsp. All purpose flour or garbanzo flour |
| 2 tsp. Olive oil |
| 4 clove Garlic, raw (minced) |
| 1 large White onions (diced) |
| 2 Large stalk Celery, raw (diced) |
| 1 large Green bell peppers (diced) |
| 1 Large Red bell peppers (diced) |
| 2 cups No salt added vegetable stock |
| 1/2 tsp. Salt |
| 1/4 tsp., ground Black pepper |
| 1/8 tsp. Cayenne pepper |
| 2 leaf Bay leaves |
| 3 tsp. Salt Free Creole Seasoning |
| 2 tsp.. Smoked paprika |
| 1 15-ounce can No salt added diced tomatoes |
| 2 Tbsp. Sherry (or dry white wine) |
| 16 ounces Boneless, skinless chicken thighs (cut into 1/2 inch chunks) |
| 3 Tbsp. chopped Green onions |
Instructions
Watch the pan carefully, stirring and shaking the flour.
It will take about 10 to 15 minutes and the flour will turn an almond brown. Do not let the flour cook too fast or burn.
Remove the flour to a plate and allow to cool.
Wipe out the pan with a paper towel (be careful, the pan is hot!). Place the olive oil in the pan over medium heat and add the minced garlic.
Cook, stirring frequently, until the garlic softens.
Add the onions, celery, green and red peppers and cook until the peppers are slightly soft.
Sprinkle about 1/3 of the cooked flour over the top of the cooked vegetables.
Stir to blend the flour and repeat with the flour in three more batches until it is fully incorporated and there are no clumps of flour.
Add the vegetable stock slowly, stirring continuously. The sauce will begin to thicken.
Stir in the salt, pepper, cayenne pepper, bay leaf, Cajun spice, smoked paprika, tomatoes, and sherry. (The sauce can be made to this point and kept warm or placed in the refrigerator to keep overnight.)
When ready to serve, heat the sauce and add the chicken strips. Cook for about 10 - 12 minutes.
Serve over Brown Rice and top with the chopped green onions.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Low Sodium Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This Chicken Etouffee is full of great New Orleans flavor. You can easily purchase no salt added Cajun or Creole seasonings. Look carefully at the package as some use potassium products to mimic the salty taste but often simply add a metallic flavor. The smoked paprika brings the great smoky flavor that is key to this recipe.
You can make a roux with a lot of fat and browning the flour. However, the flavor of a brown roux is not in the fat but in the cooked flour. Cooking the flour dry gives you more control in the color of the roux but also makes for a much better flavor than cooking in fat. It does take careful supervision of the toasting with adjusting the heat to not let the flour burn. The result is fantastic with a toasted, nutty flavor that makes a great etouffee along with the great Cajun spices.