Chicken Etouffee Recipes

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.

Steps:

• Chicken Stock for Etouffee: Put chicken in water and bring to boil; add vegetables and bay leaf; simmer on low heat for 1-2 hours; replenish water as needed to keep 2 3/4 cups of liquid in the pot; strain and use immediately or refrigerate.
• Flour Coating: Combine all ingredients in a plastic bag.
• Fried Chicken: Generously rub all the chicken pieces with the seasonings; set aside at room temperature for 30 minutes; heat 1 1/2" oil to 375°F in a cast iron skillet; add chicken to flour coating and shake to coat thoroughly; reserve any excess flour.
• Fry chicken until browned and cooked through, about 8 minutes per side; drain on paper towels and set aside; pour oil from skillet, retaining, and scraping loose, any browned bits, and 1/4 cup of the oil in the skillet.
• Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
• Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 5 minutes; remove from heat; use a LONG handled whisk and gradually mix in flour; reduce heat to medium-high; return skillet to heat and cook, stirring constantly, until roux is dark red-brown, 3-5 minutes; don't let roux scorch and DON'T get it on your skin!
• Remove from heat and stir in HALF the combined vegetables; stir for 3 minutes while the roux cools down; set aside.
• Gravy: Bring the stock to a boil in a 2-quart saucepan; gradually whisk in roux and stir until incorporated; bring mixture to a rolling boil; reduce heat to low; continue stirring and simmer another 15 minutes; gravy should be very thick; set aside.
• Finish: In a large skillet, melt 2-3 T butter over very low heat; stir in remaining chopped vegetables and sauté 10-12 minutes, until completely wilted stirring occasionally; add the reserved gravy and the dry Seasoning Mix; simmer another 15 minutes and stir often.
• In a 4-quart saucepan, melt the remaining 2-3 T butter; sauté the green onions 2 minutes; add the chicken and gravy and bring to a boil over medium heat; remove from heat and set aside for 15 minutes.
• Skim oil off surface of etouffee; reheat, adding more stock if needed to thin the gravy; for each plate place 1/2 cup rice, pour on 1/3 cup sauce, and top with 2 pieces of chicken; serve immediately.

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.

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.

Steps:

• Season the chicken pieces with salt and pepper and dust them with some of the flour.
• Place the oil in a large, heavy-gauge stockpot and bring it to the smoking point over high heat. Add the chicken, and cook for 7 to 10 minutes, or until the pieces are brown on one side. Turn the pieces and repeat on the other side. Remove the chicken from the pot.
• Return the oil to the smoking point, add the onions, peppers, and garlic to the pot, and stir. Cover and let cook for about 12 minutes, stirring occasionally and taking care not to let the vegetables burn. Add the remaining flour and saute for 5 minutes, scraping the bottom and sides of the pot with a wooden spoon. Be careful not to burn the mixture, but allow it to turn dark brown, take on a nutty aroma, and dry out. Add the thyme and sage, adjust the salt and pepper, and gradually add the water, stirring constantly to prevent lumps and burning. When everything is well mixed, return the chicken to the pot, bring to a boil, and reduce to a simmer.
• Cook for 20 to 25 minutes, or until the chicken is tender and almost falling off the bones. Stir occasionally. Remove the chicken and adjust the sauce consistency to your liking by either reducing or adding a bit of water. Skim off any excess fat, if needed. Adjust seasoning with hot sauce, salt, and pepper. Serve with boiled rice.