Chicken Etouffée

Chicken Etouffée Recipe from Louisiana, USA | Ingredients and Directions

Region / culture: Louisiana, USA | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Chicken Etouffée is a classic Cajun dish that is full of flavor and perfect for a comforting meal. This dish is made with a rich and flavorful roux, vegetables, chicken, and served over rice. It is a delicious and hearty meal that is sure to satisfy your taste buds.

History

Etouffée is a French word that means "smothered" or "suffocated." This cooking technique involves cooking meat or vegetables in a covered pot with a small amount of liquid. The dish originated in Louisiana and is a staple in Cajun and Creole cuisine. Chicken Etouffée is a variation of the traditional dish, using chicken as the main protein.

Ingredients

1 cup vegetable oil
1 cup flour
4 cups chopped onions
2 cups chopped celery
1 cup chopped green pepper
1 tbsp chopped garlic
2 tsp cajun spice seasoning blend
2 cups chicken broth
2 cups (about 6 oz or 170 g) diced cooked chicken
0.5 cup chopped green onions
2 tbsp chopped fresh parsley
5 cups cooked rice

How to prepare

Place oil in a large skillet over medium heat until it is hot.
Add flour to the hot oil, stirring constantly.
Cook the roux until the mixture becomes a dark, chocolate color.
Add onions, celery, green pepper, garlic, and seasoning blend.
Heat chicken stock in a Dutch oven over medium heat until it is hot.
Gradually stir in the roux until it is well blended; cook for 20 minutes over medium heat.
Add chicken and cook for an additional 10 minutes.
Add green onions and parsley 5 minutes before serving.
Serve over rice.

Variations

Substitute shrimp or crawfish for the chicken for a seafood twist.
Add diced tomatoes or okra for extra flavor and texture.
Use different seasoning blends to customize the dish to your taste.

Cooking Tips & Tricks

Make sure to cook the roux until it is a dark, chocolate color to achieve the best flavor.

- Use a heavy-bottomed skillet to prevent burning the roux.

- Stir constantly when making the roux to prevent lumps from forming.

- Add the vegetables and seasoning blend to the roux to build layers of flavor.

- Gradually stir in the chicken stock to ensure a smooth sauce.

Serving Suggestions

Serve Chicken Etouffée over cooked rice with a side of cornbread or a green salad.

Cooking Techniques

The key cooking technique in this recipe is making a roux, which involves cooking flour and oil together to create a thickening agent for the sauce. It is important to cook the roux until it is a dark, chocolate color to achieve the best flavor.

Ingredient Substitutions

You can use vegetable or chicken broth instead of chicken broth.

- Substitute bell peppers for the green pepper.

- Use cooked turkey or sausage instead of chicken.

Make Ahead Tips

You can make the roux ahead of time and store it in an airtight container in the refrigerator for up to a week. When ready to serve, reheat the roux and continue with the recipe.

Presentation Ideas

Garnish Chicken Etouffée with chopped green onions and fresh parsley for a pop of color. Serve it in a bowl over a bed of fluffy rice for a beautiful presentation.

Pairing Recommendations

Pair Chicken Etouffée with a glass of sweet tea or a cold beer for a refreshing drink. For dessert, serve a slice of pecan pie or bread pudding.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Chicken Etouffée contains approximately 400 calories.

Carbohydrates

Each serving of Chicken Etouffée contains approximately 45 grams of carbohydrates.

Fats

Each serving of Chicken Etouffée contains approximately 20 grams of fats.

Proteins

Each serving of Chicken Etouffée contains approximately 15 grams of proteins.

Vitamins and minerals

Chicken Etouffée is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains wheat (flour) and may contain soy (seasoning blend).

Summary

Chicken Etouffée is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also rich in essential vitamins and minerals.

Summary

Chicken Etouffée is a delicious and comforting dish that is perfect for a cozy meal. With a rich and flavorful sauce, tender chicken, and served over rice, this dish is sure to become a family favorite. Enjoy the flavors of Cajun cuisine with this classic recipe.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Chicken Etouffée. It was a hot summer day and I was visiting my dear friend Marie in New Orleans. We were sitting on her porch, sipping on sweet tea and chatting about life, when she suddenly got up and disappeared into the kitchen.

A few minutes later, she emerged with a steaming pot of the most delicious smelling dish I had ever encountered. She placed a bowl in front of me and said with a twinkle in her eye, "Try this, cher. It's my famous Chicken Etouffée."

I took a spoonful and my taste buds exploded with flavor. The rich, savory sauce, the tender chicken, the perfect blend of spices - it was a symphony of taste in my mouth. I begged Marie for the recipe, but she just smiled and said, "I'll teach you how to make it, my dear. It's a family secret passed down through generations."

And so, over the next few days, Marie took me under her wing and taught me the art of making Chicken Etouffée. She showed me how to sauté the onions, bell peppers, and celery until they were soft and fragrant. She taught me the importance of using a dark roux to give the dish that deep, rich flavor. And she shared with me the secret blend of spices that would elevate the dish to new heights.

As we cooked together in her cozy kitchen, she regaled me with stories of her own grandmother, who had learned the recipe from a French chef who had settled in New Orleans many years ago. She told me about the love and care that went into each step of the process, how patience was key, and how a little bit of soul was the secret ingredient that made the dish truly special.

By the time I left New Orleans, I felt like I had been initiated into a sacred culinary tradition. I returned home with the recipe for Chicken Etouffée written on a stained and tattered piece of paper, along with a heart full of gratitude for my dear friend Marie.

Over the years, I have made Chicken Etouffée countless times for family and friends. Each time I cook it, I feel a connection to Marie and her grandmother, to the history and tradition of New Orleans cuisine. And each time I serve it, I see the joy and satisfaction on the faces of those who taste it, the way their eyes light up with delight.

As I stand in my kitchen now, stirring the pot of bubbling Chicken Etouffée, I can't help but smile as I think back on that hot summer day in New Orleans, when I first discovered this recipe. I am filled with gratitude for the friendship and love that inspired me to learn it, and for the joy and nourishment it has brought to my life and the lives of those I hold dear.

And so, as I dish up the steaming Chicken Etouffée onto plates and pass them around the table, I say a silent thank you to Marie, to her grandmother, and to the culinary traditions that have shaped me into the cook I am today. And I know that as long as there are pots to stir and meals to share, this recipe will live on, a testament to the power of food to connect us, to nourish us, and to bring us together in love and friendship.