Chicken Etouffee Recipe

Description:

Indulge in the flavorful delight of Paul Prudhomme’s killer chicken etouffee, a dish perfect for special occasions like New Year’s or Fat Tuesday. While it’s undeniably rich, this recipe has been adapted to balance its richness, ensuring a delightful dining experience without overwhelming heaviness. Adjustments to the seasoning mix cater to varying spice preferences, offering a milder yet still satisfying flavor profile. So, prepare your taste buds for a Cajun-inspired journey that’s both savory and spicy, without breaking the bank.

Nutritional Information:

• Calories: 838.1
• Fat: 44.6g
  • Saturated Fat: 16.7g
• Cholesterol: 188.9mg
• Sodium: 900.2mg
• Carbohydrates: 58.4g
  • Fiber: 2.4g
  • Sugar: 3.5g
• Protein: 47.5g

Ingredients:

For Chicken Stock:

• 1/2 chicken backs
• 3 chicken necks
• 1/2 cold water
• 1 onion
• 1 garlic clove
• 1 celery stalk
• 1 bay leaf

For Flour Coating:

• 10 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper

For Seasoning Mix:

• 3/4 teaspoon salt
• 3/4 teaspoon white pepper
• 1/2 teaspoon garlic powder
• 1/4 onion, chopped
• 1/4 celery, chopped
• 1/4 green bell pepper, chopped

For Roux:

• 1/4 cup flour
• 1/4 cup unsalted butter

Additional Ingredients:

• 6 green onions
• 1 3/4 cups cooked rice
• 4 – 6 chicken pieces
• 2 tablespoons unsalted butter

Instructions:

Chicken Stock for Etouffee:

1. Place chicken in water and bring to a boil.
2. Add onion, garlic, celery, and bay leaf.
3. Simmer on low heat for 1-2 hours, replenishing water as needed to maintain 2 3/4 cups of liquid.
4. Strain and use immediately or refrigerate for later use.

Flour Coating:

1. Combine all-purpose flour, salt, garlic powder, and black pepper in a plastic bag.

Fried Chicken:

1. Rub all chicken pieces generously with the prepared seasoning mix.
2. Let the chicken rest at room temperature for 30 minutes.
3. Heat 1 1/2 inches of oil in a cast-iron skillet to 375°F.
4. Coat chicken pieces with the flour mixture, shaking off any excess.
5. Fry chicken until browned and cooked through, about 8 minutes per side.
6. Drain on paper towels and set aside.

Seasoning Mix:

1. Thoroughly combine salt, white pepper, garlic powder, chopped onion, celery, and green bell pepper in a small bowl. Set aside.

Roux:

1. Heat oil in a large, heavy skillet over high heat until smoking, about 5 minutes.
2. Remove from heat and gradually whisk in flour.
3. Reduce heat to medium-high and return skillet to heat.
4. Cook, stirring constantly, until roux is dark red-brown, 3-5 minutes. Be careful not to scorch the roux.
5. Remove from heat and stir in half of the combined vegetables. Stir for 3 minutes to cool down the roux.

Gravy:

1. Bring the prepared chicken stock to a boil in a 2-quart saucepan.
2. Gradually whisk in the roux until fully incorporated.
3. Bring the mixture to a rolling boil, then reduce heat to low.
4. Simmer, stirring constantly, for 15 minutes until the gravy thickens.

Finish:

1. In a large skillet, melt 2-3 tablespoons of butter over very low heat.
2. Sauté the remaining chopped vegetables for 10-12 minutes until completely wilted, stirring occasionally.
3. Add the reserved gravy and the dry seasoning mix to the skillet. Simmer for an additional 15 minutes, stirring often.
4. In a separate 4-quart saucepan, melt the remaining butter.
5. Sauté the green onions for 2 minutes, then add the fried chicken and gravy mixture. Bring to a boil over medium heat, then remove from heat and let it sit for 15 minutes.
6. Skim any excess oil off the surface of the etouffee and reheat, adding more stock if needed to adjust the gravy consistency.
7. Serve each plate with 1/2 cup of cooked rice, topped with 1/3 cup of sauce, and 2 pieces of fried chicken. Enjoy this decadent Chicken Etouffee immediately!

This flavorful Chicken Etouffee recipe brings the vibrant taste of Cajun cuisine to your table, offering a deliciously indulgent experience that’s perfect for special gatherings or cozy weeknight dinners. Adjust the spice level to your preference, and savor every bite of this rich and savory dish.