Chicken Etouffee New Orleans School Of Cooking Recipes

CHICKEN ETOUFFEE, NEW ORLEANS SCHOOL OF COOKING

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.

CHICKEN ETOUFFEE

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.

CHICKEN ÉTOUFFéE

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!

EMERIL'S CHICKEN ETOUFFEE

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.