Chicken Etouffee New Orleans School Of Cooking 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, 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

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

CHEF JOHN'S SHRIMP ETOUFFEE



Chef John's Shrimp Etouffee image

We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Etouffee Recipes

Time 1h15m

Yield 4

Number Of Ingredients 23

¾ teaspoon paprika
¼ teaspoon ground thyme
¼ teaspoon dried oregano
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon white pepper
¼ teaspoon ground black pepper
2 pounds shrimp, peeled and deveined
½ teaspoon salt
1 tablespoon vegetable oil
3 tablespoons butter
⅓ cup diced onion
⅓ cup diced green bell pepper
⅓ cup thinly sliced celery
2 tablespoons all-purpose flour, or as needed
½ cup diced tomatoes
1 ¾ cups chicken stock, or as needed
½ teaspoon Worcestershire sauce
1 dash hot sauce, or more to taste
salt to taste
¼ cup sliced green onions
2 cups cooked rice, or to taste

Steps:

  • Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
  • Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
  • Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
  • Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
  • Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
  • Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
  • Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
  • Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.2 g, Cholesterol 368.9 mg, Fat 14.7 g, Fiber 1.8 g, Protein 40.8 g, SaturatedFat 6.7 g, Sodium 1114 mg, Sugar 2.3 g

CRAWFISH ETOUFFEE



Crawfish Etouffee image

Make and share this Crawfish Etouffee recipe from Food.com.

Provided by dhummel930

Categories     Crawfish

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 cup flour
1 cup oil
4 cups onions, chopped (do not use sweet onions, use spanish or white)
2 cups celery, chopped
1 cup green pepper, chopped
1 tablespoon garlic, chopped
2 cups chicken stock
2 lbs crawfish tails
2 teaspoons cajun seasoning (I use Joe's Stuff)

Steps:

  • Add flour to hot oil to make a dark, chocolate colored roux stirring constantly.
  • Add seasoning blend, onion, celery, green pepper, and garlic to roux.
  • In another pot heat chicken stock to piping hot, stir in roux gradually until blended well.
  • Cook for 20 minutes over medium heat.
  • Add crawfish and cook an additional 10 minutes.
  • If desired chopped green onions and parsley may be added 5 minutes before serving for garnish.
  • Serve with rice.

Nutrition Facts : Calories 442.3, Fat 29.4, SaturatedFat 4, Cholesterol 123.1, Sodium 180.5, Carbohydrate 23.5, Fiber 2.5, Sugar 5.3, Protein 21.2

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