I love etouffee, but I want to make some with chicken. Do you change the recipe up much when you use?!


Question: chicken instead of some type of seafood?


Answers: chicken instead of some type of seafood?

No not at all different. Try this easy recipe.

Cajun Chicken Etoufee
Yield: 2 Servings

3/4 c Onion, half fine cut and
-half rough cut.
3/4 c Bell pepper, fine cut.
3/4 c Celery, fine cut.
3 Little green onions, fine
-chop.
1 lg Clove garlic, fine chop.
2 ts Cajun chicken spice
-mixture.
3 Pats butter.
3 tb Dry roux.
3 c Chicken broth.
2 Chicken breasts.

Pre cook the chicken breasts in micro wave for about 10 minutes on high. Set aside to cool. When cool, pull into strips about the size of a small finger. (You could use an equal amount of leftover roast chicken.) Singe the rough cut onions in cast iron skillet over medium high heat. When lightly browned (3-5 minutes). Add the rest of the vegetables, the garlic and the spices. Add butter and sizzle over medium heat until the vegetables are limp, about 5 minutes. Stir in
the dry roux. Then stir in the chicken broth and simmer uncovered over low heat for 15 min. Add the chicken and continue to simmer for another 10-15 minutes. The sauce should be about as thick as a thin gravy.
Serve over rice. Makes two generous servings.


SHRIMP ETOUFEE Follow same recipe except: use one small package shrimp (5-6 oz.) decrease vegetable amounts to 1/2 cup each. decrease spice amount to 1 teaspoon Cajun chicken mix. decrease roux to 2 tablespoon decrease butter to 2 pats decrease broth to 1 cup. Do not precook shrimp. At the end, add uncooked shrimp and simmer for only 2-3 minutes.

nfd?

Chicken Etouffee
Recipe courtesy Edison Mays
Show: Party Starters
Episode: New Orleans Bar-B-Que
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

Roux:
1 cup all-purpose flour
3/4 cup vegetable oil

Gravy:
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

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.

Not much...the chicken takes longer to cook than seafood. The exact timing will depend on whether you are using bite sized pieces, or bone-in regular pieces of chicken (like thighs). I would give the former 15-20 minutes and the second I would brown separately and cook with the etoufee about a half hour.

huh?

No girl I have put Chicken ,shrimp, sausage , and crawfish in mine you put what ever you want in it .

I would use the same recipe, except the chicken will take a bit longer to cook than seafood. You may need to add just a bit more liquid, as the chicken probably won't have as much moisture as seafood will. Sounds good, I never thought of substituting chicken.

This is a very easy chicken etouffe recipe that utilizes your microwave! I usually add four dashes of hot pepper sauce to the dish, but bring the hot stuff to the table in case someone wants a zestier dinner!

INGREDIENTS
1/4 cup margarine
1/2 cup chopped onion
1/2 cup chopped green onion
1/2 cup chopped green bell pepper
4 cloves minced garlic
1/2 cup celery, diced
1/2 cup chopped fresh parsley
3 tablespoons tomato paste
1 (10.75 ounce) can condensed cream of chicken soup
1 pound grilled chicken meat
salt to taste
1/4 teaspoon hot pepper sauce to taste
1/4 teaspoon cayenne pepper

DIRECTIONS
In a 2 quart microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes.
Stir in parsley, tomato paste, soup, chicken, salt, hot pepper sauce and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice





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