My favorite city to visit in America is New Orleans because the food is seriously unmatched! The last time I visited, I took a cooking class at New Orleans School of Cooking. One of the things I learned to make in the class was Chicken Etouffee. It's such an incredibly delicious recipe and my instructor actually used rotisserie chicken when she made the recipe. The trick that she taught us when making etouffee is to make sure that you whisk your roux enough to get to a deeper color which she called a peanut butter roux. Most of the time when you're cooking you do a blonde roux, but in many of the New Orleans recipes you must achieve a peanut butter and sometimes even a chocolate roux. The only thing different is you are whisking for a longer amount of time until your roux becomes nutty in smell and darker in color. This recipe is an absolute treat for your family and friends especially since we are getting close to Mardi Gras! You won't believe how easy it is to achieve NOLA style cooking! Let's make it!
Ingredients
- 1 stick of butter
- 1/2 cup flour
- 1 cup diced celery
- 4 - 5 garlic cloves chopped
- 2 cups diced onion
- ½ cup diced green or red bell pepper
- Creole seasoning (I used Joe's Stuff Bayou Blend) to taste
- 4 cups chicken stock
- rotisserie chicken chopped
- Cooked white rice and green onions for serving
Instructions
- Prep all of your ingredients before you start making this dish because you can’t leave your pan. You have to whisk it continuously while making your roux.
- There are three types of roux, blonde, peanut butter, and chocolate. For chicken etouffee we’re going to achieve between a peanut butter and a chocolate roux. In a pan, melt the butter at a medium heat. Once the butter is melted, shake in the flour and whisk it continuously until the roux becomes a darker peanut butter/chocolate color and develops a nutty aroma. This usually takes about 15 - 25 minutes of constant stirring over medium heat. Once the roux reaches between the desired peanut butter and chocolate color it's time to add the trinity.
- Add in the chopped celery, garlic, onion, and bell pepper. Saute that together with the roux continuously for another 5 minutes until the veggies start to get soft and the roux becomes more of a chocolatey color. Then, shake in your creole seasoning of choice (If you use a salt based creole seasoning such as Tony Chachere’s or Slap Ya Mamma you have to cut the amount in half so it's not too salty. However, I used Joe's Stuff seasoning which is a paprika based creole seasoning). Saute that all together for another few minutes. You will notice the roux is more chocolatey at this point.
- Now, slowly add in the chicken stock in increments, mixing it continuously after you add it. Keep adding the chicken stock (stirring as you go) until you reach the desired consistency (I added a total of 4 cups). Once you have reached the desired consistency let it simmer on a medium heat for 10 minutes. Then, stir in the chopped cooked chicken and let that cook together for another 5 minutes.
- When serving the chicken etouffee, top it with a scoop of white rice and garnish it with the green onions. Enjoy!
Notes
- If you use a salt based creole seasoning such as Tonys Chacerie’s or Slap Ya Mamma you have to cut the amount in half so it's not too salty. However, I used Joe's Stuff seasoning which is a paprika based creole seasoning.
Nutrition
Calories: 177kcalCarbohydrates: 30gProtein: 8gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 6mgSodium: 298mgPotassium: 490mgFiber: 3gSugar: 9gVitamin A: 159IUVitamin C: 23mgCalcium: 51mgIron: 1mg
Tried this recipe?Let us know how it was!