Side Pannel
Chicken Etouffee
Ingredients List
- 1 c Flour
- 1/4 c Oil; or butter
- 4 c Onion; chopped
- 2 c Celery; chopped
- 1 c Green pepper; chopped
- 4 c Chicken stock
- 1 tb Garlic; chopped
- 2 lb Chicken breasts without
- -skin; diced
- 5 ts Joe's Stuff; Cajun seasoning
- 4 tb Butter
Directions
Set oven to 350 degrees F. Spread flour on cookie sheet, and bake in oven,
stirring occasionally for 1 to 4 hours, until nut brown. This will shorten
the time needed to make the roux.
Add flour to oil (or butter) and stir constantly over medium heat until you
have a dark, chocolate colored roux (about 10 minutes). Add Joe's Stuff
(Cajun seasoning blend), garlic, and 1/3 of the onions, celery, and green
pepper. Cook, stirring, for 6 minutes. Add another 1/3 of vegetables; cook
6 minutes. Add rest of vegetables; cook 8 minutes. Bring chicken stock to a
boil in another pot. Add roux and vegetables, stirring until well blended.
Cook for 20 minutes over medium heat.
Add chicken; cook 8 minutes.
If additional thickening needed, mix butter with some flour and stir into
etouffee until thick enough.
stirring occasionally for 1 to 4 hours, until nut brown. This will shorten
the time needed to make the roux.
Add flour to oil (or butter) and stir constantly over medium heat until you
have a dark, chocolate colored roux (about 10 minutes). Add Joe's Stuff
(Cajun seasoning blend), garlic, and 1/3 of the onions, celery, and green
pepper. Cook, stirring, for 6 minutes. Add another 1/3 of vegetables; cook
6 minutes. Add rest of vegetables; cook 8 minutes. Bring chicken stock to a
boil in another pot. Add roux and vegetables, stirring until well blended.
Cook for 20 minutes over medium heat.
Add chicken; cook 8 minutes.
If additional thickening needed, mix butter with some flour and stir into
etouffee until thick enough.
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