Chicken Etouffee, New Orleans School Of Cooking Recipe

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.

No additional tips available.

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

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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.

Chicken Etouffee, New Orleans School Of Cooking

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