CHICKEN ETOUFFEE
This isn't a true etouffee like the shrimp or crawfish you'll see at a restaurant. Which is probably why I and my family like it so much.
Provided by SmithFam5
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk flour, salt, black pepper, and cayenne pepper together in a bowl.
- Heat 1/4 cup butter and olive oil in a large skillet. Dredge chicken cubes in seasoned flour and fry in the hot butter and oil until golden brown and no longer pink inside, about 10 minutes. Remove chicken, leaving butter mixture in skillet. Reduce heat to low.
- Stir 1 tablespoon leftover seasoned flour into pan drippings in skillet; cook and stir until the mixture forms a paste and cooks to the color of dark caramel, 10 to 15 minutes. Watch carefully and stir constantly to avoid burning. Add bell pepper, onion, celery, garlic, and 2 more tablespoons butter to flour paste and toss to coat vegetables with butter and browned flour mixture. Cook and stir until vegetables are soft, about 10 minutes.
- Pour in enough water to cover vegetables, add bay leaves, and bring to a simmer. Return chicken to skillet and cook until flavors are blended, about 10 more minutes. Serve with cooked rice.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 60.2 g, Cholesterol 69.4 mg, Fat 16.1 g, Fiber 3.1 g, Protein 22.1 g, SaturatedFat 8.2 g, Sodium 1297.9 mg, Sugar 2.6 g
SLOW COOKER DUMP AND GO CHEESY CHICKEN
A creamy, Cheddar cheesy soup sauce cooked with chicken and a little seasoning in a slow cooker. This is an easy way to enjoy a great chicken dinner, even when you run out of time!! The trick is do not lift lid while cooking! Make with rice, pasta, or potatoes.
Provided by Chris Mueller
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 6h5m
Yield 5
Number Of Ingredients 5
Steps:
- Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder.
- Cook on High for about 6 hours. Note: Do not lift lid while cooking!
Nutrition Facts : Calories 320.8 calories, Carbohydrate 11.8 g, Cholesterol 112.8 mg, Fat 12.4 g, Fiber 1.1 g, Protein 38.9 g, SaturatedFat 7.3 g, Sodium 1034.4 mg, Sugar 2.5 g
CHICKEN ETOUFFEE (SLOW COOKER)
Make and share this Chicken Etouffee (Slow Cooker) recipe from Food.com.
Provided by gailanng
Categories Chicken Thigh & Leg
Time 6h45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Melt the butter in a large, heavy bottomed pot set over medium-high heat. Whisk in the flour and cook, stirring constantly to make a light-to-medium brown roux (about the color of peanut butter or a little lighter). Immediately add the chopped onion, bell pepper and celery. Reduce the heat to medium and cook, stirring often, for 10 minutes. Stir in the garlic, three peppers, salt and paprika; cook 1 minute. Add the chicken stock and stir to mix. Bring the mixture to a boil, stirring often.
- Transfer the contents of the pot to the slow cooker and add the cubed chicken. Stir to mix, cover and cook on HIGH for 3 hours or LOW for 6 hours. Stir in the sliced green onions and chopped parsley, adjust seasonings and cook, covered for an additional 5-10 minutes.
- Serve over rice.
CHICKEN ETOUFFEE
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Season the chicken pieces with salt and cayenne pepper.
- Heat the oil in a large dutch oven over medium high heat and sear chicken pieces on both sides until golden brown. Remove to a platter and reserve.
- Add butter to pan and when melted, add flour, and stir to combine well. Continue to cook roux, stirring constantly, until chocolate brown, about 12 to 15 minutes.
- Immediately add onion, celery, bell pepper, and bay leaves and cook until soft, 2 to 3 minutes. Add garlic and cook another 2 minutes, then add the beer and stir well to loosen any brown bits from pan bottom. Add the stock, brown sugar, hot sauce, and Worcestershire sauce and stir to combine well. Bring to a boil, return chicken pieces to the pot, and simmer for 1 hour and 15 minutes, until chicken is very tender.
- Remove chicken pieces to a platter and when cool enough to handle, remove chicken meat from the bones. Return chicken meat to etouffee and continue to cook another 30 minutes, until sauce is thickened and flavorful and chicken is beginning to fall apart. Add chopped parsley and stir well to combine. Taste and adjust seasoning, if necessary, and serve immediately over rice or other starch of choice.
CHICKEN ETOUFFEE, NEW ORLEANS SCHOOL OF COOKING
Make and share this Chicken Etouffee, New Orleans School of Cooking recipe from Food.com.
Provided by Momginerd
Categories Creole
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 928.8, Fat 41.8, SaturatedFat 19.9, Cholesterol 147.8, Sodium 395.8, Carbohydrate 103.3, Fiber 4.5, Sugar 6, Protein 32.7
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