Chicken Etouffee, New Orleans School Of Cooking

Name: Chicken Etouffee, New Orleans School Of Cooking
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Cook rice as directed for the type of rice you are making.
2
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.
3
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.
4
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.
5
Add bay leaves, and cook for 30 minutes over medium heat.
6
Add green onion and parsley, stir, then serve over cooked rice.

1971

kcal

Calories

Fat

210

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup flour, 1 cup butter, 4 cups onions, chopped, 2 cups celery, chopped, and more.

Yes, Chicken Etouffee, New Orleans School Of Cooking falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!