Etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish (shrimp, crawfish) over rice. The dish employs a technique called "smothering”. It can also be used with other meats as well.
Chicken Etouffee Y= 6-8 servings
- 6-8 Boneless, skinless chicken thighs (trimmed to serving size-4-6 oz) - ½ C AP flour - S/P TT - 4 T Olive oil (more if needed) - 1 Onion, chopped - 1 Green (red) bell pepper, chopped - 2 Celery stalks, trimmed, chopped - 2 Garlic cloves, minced - 2-3 oz Red Roux, softened(room temperature) - 1 qt Chicken stock - S/P TT - 3-4 T Scallions, chopped(green part only) or Italian parsley, chopped - Rice 350*
Season the chicken with salt and pepper. Dredge chicken in flour and fry, in a large fry pan over medium heat until browned. Brown the chicken and place covered in a deep baking dish. In the same pan, over medium heat add a little oil if needed, add onion, celery and bell pepper, soften 2-3 minutes. Add garlic, then Red Roux. Be careful, never let the roux burn. Stir roux until it softens and starts to melt. Add stock while slowly stirring (This is when I prefer using a whisk until the “gravy” starts to thicken and there are not lumps) the mixture. When the gravy comes to a slight boil, it is as thick as it is going to get. If you want it thicker, boil until it reaches your desired thickness or if it is too thick, add more stock. I prefer to make mine thick as the chicken will give off more liquid as it cooks in the oven. Pour gravy over the chicken thighs, cover and place in the oven. Bake 50-60 minutes or until tender (Remember, the longer it cooks, the more tender it becomes). Take out of the oven, uncover, add the scallions or parsley. Serve over rice.
* You may use the same technique for a cut up whole chicken or other chicken parts
Shrimp Creole is dish of Louisiana Creole origins. Most versions feature shrimp cooked in a spicy, thick tomato gravy base or sauce (Creole cooking traditionally used reduction as a form of thickening before being introduced to the French method of roux) consisting of Holy Trinity vegetables served over rice. This dish is thicker and spicier than Gumbo or Etouffee.
Shrimp Creole Y= 4-5 servings
- 12-15 Large shrimp, peeled, deveined - 1 Bell pepper (orange, yellow, or green), medium dice - 1 Onion, medium dice - 2 Celery stalks, trimmed, medium dice - 2 Garlic cloves, minced - 1t Red pepper flakes - 4 T Olive oil - 1 T Tomato paste - 4 oz White wine - 2-3 oz Red Roux - 4 Roma tomatoes, peeled, seeded, diced or - 1 14 oz can diced tomatoes, drained - 14 oz shrimp or chicken stock - S/P TT
In a large sauté pan or small pot over medium heat, heat oil, sauté onion, celery and bell pepper. Add salt, pepper and pepper flakes. Add garlic, tomato paste, wine and Red Roux, (This is when I switch to a whisk instead of a spoon) heat until roux dissolves and wine reduces. Add tomatoes and stock, bring to boil, reduce heat, season with salt and pepper. Heat until reduced to desired thickness. Serve over rice. Garnish with chopped scallions. X
Etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish (shrimp, crawfish) over rice. The dish employs a technique called "smothering”. It can also be...
Shrimp Creole is dish of Louisiana Creole origins. Most versions feature shrimp cooked in a spicy, thick tomato gravy base or sauce (Creole cooking traditionally used reduction as a form...
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