Chicken Etouffee Recipes

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CHICKEN ÉTOUFFéE



Chicken Étouffée image

Chicken etouffée is a delicious and rich recipe from the city of New Orleans made with a roux, vegetables, chicken, shrimp, and spices.

Provided by Linda Larsen

Categories     Dinner     Entree     Lunch     Side Dish

Time 1h

Yield 6

Number Of Ingredients 15

2 tablespoons butter
2 tablespoons oil
1 onion (chopped)
3 cloves garlic (minced)
1/2 cup celery (chopped)
1 green bell pepper (chopped)
6 boneless skinless chicken breasts
1/4 cup flour
1/8 teaspoon cayenne pepper
1 1/2 teaspoons Cajun or Creole seasoning blend
1 (14-ounce) can chicken broth
1 (14-ounce) can diced tomatoes (undrained)
2 tablespoons tomato paste
1 pound small raw shrimp ( deveined and peeled)
Garnish: chopped scallion (optional)

Steps:

  • Gather the ingredients.
  • In large skillet , melt butter and oil together over medium heat.
  • Add vegetables and stir.
  • Meanwhile, cut chicken breasts into 3 pieces each.
  • Dredge in a mixture of the flour, cayenne pepper, and the seasoning blend.
  • Remove vegetables from skillet and set aside on a plate.
  • Add coated chicken to the skillet along with any remaining flour mixture; cook and stir until browned, about 5 to 6 minutes. The flour and the chicken should both be brown.
  • Return vegetables to skillet along with chicken broth, tomatoes, and tomato paste.
  • Bring to a boil, then reduce heat and simmer for 10 to 15 minutes or until chicken is cooked and sauce is thickened.
  • Add shrimp to the skillet; simmer for 3 to 5 minutes longer until shrimp curl and turn pink.
  • Serve over hot cooked rice and garnish with chopped scallion. Enjoy!

Nutrition Facts : Calories 384 kcal, Carbohydrate 13 g, Cholesterol 209 mg, Fiber 2 g, Protein 50 g, SaturatedFat 4 g, Sodium 1178 mg, Sugar 4 g, Fat 14 g, ServingSize 6 servings, UnsaturatedFat 0 g

CHICKEN ETOUFFEE



Chicken Etouffee image

This isn't a true etouffee like the shrimp or crawfish you'll see at a restaurant. Which is probably why I and my family like it so much.

Provided by SmithFam5

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 1h15m

Yield 6

Number Of Ingredients 15

2 cups all-purpose flour
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon ground cayenne pepper
¼ cup butter
1 tablespoon extra-virgin olive oil
1 (16 ounce) package skinless, boneless chicken breast halves, cubed
1 green bell pepper, chopped
1 onion, chopped
3 stalks celery, chopped, or more to taste
1 clove garlic, minced
2 tablespoons butter, or more to taste
1 cup water, or as needed to cover
4 bay leaves
3 cups cooked rice

Steps:

  • Whisk flour, salt, black pepper, and cayenne pepper together in a bowl.
  • Heat 1/4 cup butter and olive oil in a large skillet. Dredge chicken cubes in seasoned flour and fry in the hot butter and oil until golden brown and no longer pink inside, about 10 minutes. Remove chicken, leaving butter mixture in skillet. Reduce heat to low.
  • Stir 1 tablespoon leftover seasoned flour into pan drippings in skillet; cook and stir until the mixture forms a paste and cooks to the color of dark caramel, 10 to 15 minutes. Watch carefully and stir constantly to avoid burning. Add bell pepper, onion, celery, garlic, and 2 more tablespoons butter to flour paste and toss to coat vegetables with butter and browned flour mixture. Cook and stir until vegetables are soft, about 10 minutes.
  • Pour in enough water to cover vegetables, add bay leaves, and bring to a simmer. Return chicken to skillet and cook until flavors are blended, about 10 more minutes. Serve with cooked rice.

Nutrition Facts : Calories 479.7 calories, Carbohydrate 60.2 g, Cholesterol 69.4 mg, Fat 16.1 g, Fiber 3.1 g, Protein 22.1 g, SaturatedFat 8.2 g, Sodium 1297.9 mg, Sugar 2.6 g

CHICKEN ETOUFFEE



Chicken Etouffee image

Provided by Food Network

Categories     main-dish

Time P1DT1h5m

Yield 4 to 5 servings

Number Of Ingredients 15

1 fryer chicken, cut into 8 pieces
Salt and pepper
2 cups buttermilk
1 cup chopped green onions
1 cup minced garlic
1/2 cup chopped green peppers
4 cups canola oil, for frying
6 cups all-purpose flour, for dusting
1 cup all-purpose flour
3/4 cup vegetable oil
1 1/2 quarts chicken stock
1 cup chopped green onions, plus more for garnish
1 cup chopped green bell pepper
1 cup chopped celery
Cooked white rice, as accompaniment

Steps:

  • Season chicken on all sides with salt and pepper. Place the chicken in a shallow dish. Combine the buttermilk, green onions, garlic, and green peppers and the buttermilk. Pour the buttermilk mixture over the seasoned chicken, cover, and marinate for 24 hours, in the refrigerator.
  • Heat the canola oil in a deep pot to 350 degrees F. Be careful not to fill the pot more than halfway so the oil doesn't boil over when the chicken is added. Place the flour in a shallow dish and season with salt and pepper. Remove the chicken from the marinade and dredge in the seasoned flour, shaking off any excess. Fry the chicken until crisp, amber brown in color, and cooked through, about 20 minutes. The dark meat will take a little longer to cook. While the chicken is frying, make your roux.
  • In a large, deep soup pot over medium heat, add the oil. Stir in the flour and cook, stirring often, until the roux is peanut butter colored, about 10 to 15 minutes. Whisk in the chicken stock and add the onions, bell pepper, and celery. Bring to a simmer and season, to taste, with salt and pepper.
  • Drain the fried chicken on clean paper towels and add to the thickened chicken stock mixture. Cook for 30 minutes under a low flame. Serve chicken over white rice with a little extra gravy. Garnish with some green chopped onions and enjoy.

CHICKEN ETOUFFEE



Chicken Etouffee image

Provided by Food Network

Categories     main-dish

Yield Makes 4 servings

Number Of Ingredients 12

1 chicken, about 3 1/2 pounds, quartered
Kosher salt and freshly ground pepper to taste
1/2 cup all-purpose flour
1/2 cup vegetable oil
2 medium onions, in large dice
2 medium bell peppers, in large dice
2 jalapeno peppers, seeded, stemmed, and minced
15 cloves garlic, peeled and thinly sliced
2 teaspoons dried thyme
2 teaspoons dried sage
3 cups water
Hot sauce to taste

Steps:

  • Season the chicken pieces with salt and pepper and dust them with some of the flour.
  • Place the oil in a large, heavy-gauge stockpot and bring it to the smoking point over high heat. Add the chicken, and cook for 7 to 10 minutes, or until the pieces are brown on one side. Turn the pieces and repeat on the other side. Remove the chicken from the pot.
  • Return the oil to the smoking point, add the onions, peppers, and garlic to the pot, and stir. Cover and let cook for about 12 minutes, stirring occasionally and taking care not to let the vegetables burn. Add the remaining flour and saute for 5 minutes, scraping the bottom and sides of the pot with a wooden spoon. Be careful not to burn the mixture, but allow it to turn dark brown, take on a nutty aroma, and dry out. Add the thyme and sage, adjust the salt and pepper, and gradually add the water, stirring constantly to prevent lumps and burning. When everything is well mixed, return the chicken to the pot, bring to a boil, and reduce to a simmer.
  • Cook for 20 to 25 minutes, or until the chicken is tender and almost falling off the bones. Stir occasionally. Remove the chicken and adjust the sauce consistency to your liking by either reducing or adding a bit of water. Skim off any excess fat, if needed. Adjust seasoning with hot sauce, salt, and pepper. Serve with boiled rice.

CHICKEN ETOUFFEE



Chicken Etouffee image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 4 to 6 servings

Number Of Ingredients 17

1 (4-pound) chicken, cut into 8 pieces
Salt
Cayenne pepper
2 tablespoons vegetable oil
8 tablespoons unsalted butter
3/4 cup flour
1 cup finely diced yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped bell pepper
2 bay leaves
2 cloves garlic, minced
1 bottle dark lager or amber beer
1 quart cold chicken stock
2 teaspoons brown sugar
1/4 cup hot sauce
1 tablespoon Worcestershire Sauce
1/4 cup chopped parsley

Steps:

  • Season the chicken pieces with salt and cayenne pepper.
  • Heat the oil in a large dutch oven over medium high heat and sear chicken pieces on both sides until golden brown. Remove to a platter and reserve.
  • Add butter to pan and when melted, add flour, and stir to combine well. Continue to cook roux, stirring constantly, until chocolate brown, about 12 to 15 minutes.
  • Immediately add onion, celery, bell pepper, and bay leaves and cook until soft, 2 to 3 minutes. Add garlic and cook another 2 minutes, then add the beer and stir well to loosen any brown bits from pan bottom. Add the stock, brown sugar, hot sauce, and Worcestershire sauce and stir to combine well. Bring to a boil, return chicken pieces to the pot, and simmer for 1 hour and 15 minutes, until chicken is very tender.
  • Remove chicken pieces to a platter and when cool enough to handle, remove chicken meat from the bones. Return chicken meat to etouffee and continue to cook another 30 minutes, until sauce is thickened and flavorful and chicken is beginning to fall apart. Add chopped parsley and stir well to combine. Taste and adjust seasoning, if necessary, and serve immediately over rice or other starch of choice.

SHRIMP AND CHICKEN ETOUFFEE



Shrimp and Chicken Etouffee image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h22m

Yield 8 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 pound andouille sausage, diced
3 pounds skin-on, bone-in chicken thighs
Kosher salt
1/2 cup plus 2 tablespoons all-purpose flour
4 stalks celery, diced
1 large onion, diced
1 green bell pepper, chopped
4 cloves garlic, minced
1/4 teaspoon cayenne pepper
4 cups low-sodium chicken broth
1 pound medium shrimp, peeled and deveined
2 tablespoons dry sherry
Freshly ground black pepper

Steps:

  • Heat a large pot over medium-high heat. Add the vegetable oil and andouille and cook, stirring, until crisp, 4 to 5 minutes. Transfer to a plate. Season the chicken with salt, then add to the pot in batches to brown, 5 minutes per side. Transfer to the plate with the andouille.
  • Make the roux: Remove the pot from the heat and cool slightly (there should be about 1/4 cup drippings; drain or add oil as needed). Return the pot to medium heat. Sprinkle in the flour and stir, scraping up the browned bits from the pan with a wooden spoon. Continue to cook, stirring, until the mixture smells nutty and turns a deep brown, 10 to 12 minutes. Add the celery, onion, bell pepper, garlic, cayenne, and salt to taste. Cook, stirring, until the vegetables are tender, 6 to 8 minutes.
  • Whisk in the broth. Return the chicken and andouille to the pot and simmer until the chicken is cooked through, about 25 minutes. Transfer the chicken to a plate and let cool slightly while the stew simmers; remove the skin and shred the meat. Return the meat to the pot. Stir in the shrimp and sherry and cook until the shrimp turn pink, 2 to 3 more minutes. Season with salt and black pepper.

CHICKEN ETOUFFEE



Chicken Etouffee image

Paul Prudhomme's killer chicken etouffee. Not something you'd want to eat every day but for New Year's or Fat Tuesday, perfect. It's a bit rich so I've adapted it to make it a little less so. I generally cut the peppers in the seasoning mix down to 1/4 of the amount on the ingredients list. Some consider me a wimp. You've been warned! Cook time for stock and rice is not included.

Provided by sugarpea

Categories     Chicken

Time 1h55m

Yield 8 pieces, 4 serving(s)

Number Of Ingredients 29

1/2 lb chicken backs or 1/2 lb chicken neck
3 cups cold water
1/2 medium onion, unpeeled
1 garlic clove, unpeeled and cut in thirds
1 stalk celery, with top
1 bay leaf
10 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon red pepper
3 lbs chicken pieces
salt
garlic powder
ground red pepper (preferably cayenne)
vegetable oil (for deep frying)
3/4 teaspoon salt
3/4 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
6 tablespoons flour, using reserved extra flour coating
1 3/4 cups chicken stock, for etouffee
4 -6 tablespoons unsalted butter, divided, to your taste
6 tablespoons very finely chopped green onions
chicken stock, as needed
2 cups hot cooked rice

Steps:

  • Chicken Stock for Etouffee: Put chicken in water and bring to boil; add vegetables and bay leaf; simmer on low heat for 1-2 hours; replenish water as needed to keep 2 3/4 cups of liquid in the pot; strain and use immediately or refrigerate.
  • Flour Coating: Combine all ingredients in a plastic bag.
  • Fried Chicken: Generously rub all the chicken pieces with the seasonings; set aside at room temperature for 30 minutes; heat 1 1/2" oil to 375°F in a cast iron skillet; add chicken to flour coating and shake to coat thoroughly; reserve any excess flour.
  • Fry chicken until browned and cooked through, about 8 minutes per side; drain on paper towels and set aside; pour oil from skillet, retaining, and scraping loose, any browned bits, and 1/4 cup of the oil in the skillet.
  • Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
  • Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 5 minutes; remove from heat; use a LONG handled whisk and gradually mix in flour; reduce heat to medium-high; return skillet to heat and cook, stirring constantly, until roux is dark red-brown, 3-5 minutes; don't let roux scorch and DON'T get it on your skin!
  • Remove from heat and stir in HALF the combined vegetables; stir for 3 minutes while the roux cools down; set aside.
  • Gravy: Bring the stock to a boil in a 2-quart saucepan; gradually whisk in roux and stir until incorporated; bring mixture to a rolling boil; reduce heat to low; continue stirring and simmer another 15 minutes; gravy should be very thick; set aside.
  • Finish: In a large skillet, melt 2-3 T butter over very low heat; stir in remaining chopped vegetables and sauté 10-12 minutes, until completely wilted stirring occasionally; add the reserved gravy and the dry Seasoning Mix; simmer another 15 minutes and stir often.
  • In a 4-quart saucepan, melt the remaining 2-3 T butter; sauté the green onions 2 minutes; add the chicken and gravy and bring to a boil over medium heat; remove from heat and set aside for 15 minutes.
  • Skim oil off surface of etouffee; reheat, adding more stock if needed to thin the gravy; for each plate place 1/2 cup rice, pour on 1/3 cup sauce, and top with 2 pieces of chicken; serve immediately.

CHICKEN ETOUFFEE



Chicken Etouffee image

I received this recipe from a cooking class at Williams-Sonoma. The recipe comes from a local private chef. It's a simply and fairly healthy recipe that packs a lot of flavor. The chef recommends using Paul Prudhome's cajun seasoning and buying your tomato paste in the tube.

Provided by Stirring the Pot

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast
4 tablespoons butter
1/2 cup chopped celery
1/2 cup chopped red pepper
1/2 cup chopped onion
1/4 cup all-purpose flour
2 tablespoons tomato paste
2 tablespoons cajun seasoning (see directions)
2 tablespoons cajun seasoning (see directions)
1 quart chicken stock
1 bunch scallion, sliced thin
cooked rice

Steps:

  • Cut chicken into one inch chunks and toss with 2 tablespoons of cajun seasoning.
  • Melt butter in a heavy bottomed saucepan over medium high heat. Add chicken, onions, celery, and red pepper and saute for 3-4 minutes. Pick out chicken and set aside. (you don't want to overcook the chicken).
  • Add tomato paste and stir to distribute.
  • Add flour and cook while stirring constantly for 2 minutes.
  • Add chicken stock and 2 tablespoons of cajun seasoning. Bring to a boil.
  • Add chicken back to pot and cook over medium heat until chicken is cooked through.
  • Add scallions, check for seasoning and serve over cooked rice.

Nutrition Facts : Calories 377.5, Fat 16.1, SaturatedFat 8.5, Cholesterol 103.6, Sodium 580.5, Carbohydrate 22.8, Fiber 2.6, Sugar 7.7, Protein 34.8

CHICKEN ETOUFFEE (SLOW COOKER)



Chicken Etouffee (Slow Cooker) image

Make and share this Chicken Etouffee (Slow Cooker) recipe from Food.com.

Provided by gailanng

Categories     Chicken Thigh & Leg

Time 6h45m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 cup butter
1/2 cup flour
5 cups chopped onions
1 cup chopped green bell pepper
1 cup chopped celery
1 tablespoon minced garlic
1 teaspoon black pepper
1 teaspoon white pepper
1/4-1/2 teaspoon cayenne pepper
1 teaspoon salt
1 tablespoon paprika
1 1/2 cups chicken stock or 1 1/2 cups chicken broth
3 lbs boneless skinless chicken thighs, cut into 1 inch cubes
1 cup sliced green onion
1/4 cup choppd parsley

Steps:

  • Melt the butter in a large, heavy bottomed pot set over medium-high heat. Whisk in the flour and cook, stirring constantly to make a light-to-medium brown roux (about the color of peanut butter or a little lighter). Immediately add the chopped onion, bell pepper and celery. Reduce the heat to medium and cook, stirring often, for 10 minutes. Stir in the garlic, three peppers, salt and paprika; cook 1 minute. Add the chicken stock and stir to mix. Bring the mixture to a boil, stirring often.
  • Transfer the contents of the pot to the slow cooker and add the cubed chicken. Stir to mix, cover and cook on HIGH for 3 hours or LOW for 6 hours. Stir in the sliced green onions and chopped parsley, adjust seasonings and cook, covered for an additional 5-10 minutes.
  • Serve over rice.

CHICKEN ETOUFFEE, NEW ORLEANS SCHOOL OF COOKING



Chicken Etouffee, New Orleans School of Cooking image

Make and share this Chicken Etouffee, New Orleans School of Cooking recipe from Food.com.

Provided by Momginerd

Categories     Creole

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 cup flour
1 cup butter
4 cups onions, chopped
2 cups celery, chopped
2 cups bell peppers, chopped
3 tablespoons cajun seasoning, to taste, school uses ''Joe's Stuff''
1 tablespoon garlic, chopped
3 tablespoons garlic, dehydrated flakes
2 cups chicken stock
2 lbs chicken, thigh meat, cooked and chopped
4 cups rice, dry
2 bay leaves
1/2 cup green onion, chopped
2 tablespoons parsley, chopped

Steps:

  • Cook rice as directed for the type of rice you are making.
  • While rice is cooking, start your dark roux. In a saute pan, melt your butter over medium heat, add flour, and whisk continuously for about 15-20 minutes until color is a medium-dark brown, a little darker than peanut butter, and should smell very 'nutty'. Time may vary; it's more about the color and smell.
  • Add the roux to a cold stock pot to stop the cooking. Add the cajun seasoning to your roux, along with the onions, celery, and peppers. Turn heat to low-medium and stir until well blended and simmering.
  • Add chicken, fresh garlic, dehydrated garlic, and half of the chicken stock to the pot, and stir. While stirring, gradually add more stock until the desired thickness is reached.
  • Add bay leaves, and cook for 30 minutes over medium heat.
  • Add green onion and parsley, stir, then serve over cooked rice.

Nutrition Facts : Calories 928.8, Fat 41.8, SaturatedFat 19.9, Cholesterol 147.8, Sodium 395.8, Carbohydrate 103.3, Fiber 4.5, Sugar 6, Protein 32.7

EMERIL'S CHICKEN ETOUFFEE



Emeril's Chicken Etouffee image

Great New Year's Day recipe. Served this with collard greens (for money) and black-eyed peas (for luck). From Paula Deen's magazine.

Provided by mary winecoff

Categories     Poultry

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 18

1 (4 lb) roasting chickens, cut into 8 pieces
salt
cayenne pepper
2 tablespoons vegetable oil
1/2 cup unsalted butter
3/4 cup flour
1 cup yellow onion, finely diced
1/2 cup celery, finely chopped
1/2 cup bell pepper, finely chopped
2 bay leaves
2 garlic cloves, minced
1 (12 ounce) bottle dark beer or 1 (12 ounce) bottle amber beer
1 quart chicken stock
2 teaspoons brown sugar, firmly packed
1/4 cup hot sauce
1 tablespoon Worcestershire sauce
1/4 cup fresh parsley, chopped
cooked rice

Steps:

  • Season chicken pieces with salt and cayenne pepper to taste.
  • Heat oil in a large Dutch oven over medium-high heat and sear chicken pieces on both sides until golden brown.
  • Remove to a platter and reserve.
  • Add butter to pan and when melted, add flour and stir to combine well.
  • Continue to cook roux, stirring constantly, about 12 to 15 minutes or until chocolate brown.
  • Immediately add onion, celery, bell pepper and bay leaves and cook 2 to 3 minutes or until soft.
  • Add garlic and cook 2 minutes.
  • Add beer and stir well to loosen any brown bits from pan bottom.
  • Add stock, brown sugar, hot sauce, and Worcestershire sauce, stirring to combine.
  • Bring to a boil, return chicken pieces to the pot and simmer 1 hour and 15 minutes until chicken is very tinder.
  • Remove chicken pieces to a platter and when cool enough to handle, remove chicken meat from bones.
  • Return chicken meat to etouffee and continue cooking 30 minutes, until sauce is thickened and flavorful and chicken is beginning to fall apart.
  • Add chopped parsley, stirring to combine.
  • Taste and adjust seasoning, if necessary.
  • Serve immediately over hot cooked rice.

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Oct 20, 2020 Instructions. Heat 1 tbsp olive oil over medium high heat. Add chicken and andouille and saute until the chicken is no longer pink. Transfer the chicken, sausage, and …
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Total Time 1 hr
Category Main Course
Calories 530 per serving
  • Heat 1 tbsp olive oil over medium high heat. Add chicken and andouille and saute until the chicken is no longer pink. Transfer the chicken, sausage, and residual pan juices to a bowl.
  • Reduce the heat to medium, then add the remaining 2 tbsp olive oil and butter; heat until the butter melts. Add the flour and whisk until no lumps remain; continue cooking, stirring occasionally, until the roux is deep golden brown, about 10 minutes. Be patient - the roux will first clump, then eventually smooth out and start to brown.
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