How To Use Savoies Roux Recipes

CAJUN CHICKEN STEW

Cajun Chicken Stew image

Provided by Alexis M. Touchet

Categories Soup/Stew Chicken Onion Stew Dinner Bell Pepper Winter Gourmet Louisiana Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

3 to 6 tablespoons vegetable oil
1 (3- to 31/2-lb) chicken, cut into serving pieces
2 1/2 teaspoons salt
1/2 cup all-purpose flour
1 medium onion, chopped
1 medium green bell pepper, chopped
1 celery rib, chopped
3 cups water
1/4 teaspoon cayenne, or to taste
3/4 cup thinly sliced scallion greens
Accompaniment: cooked white rice

Steps:

Heat 3 tablespoons oil in a 4- to 5-quart heavy pot (preferably cast-iron) over moderately high heat until hot but not smoking. Pat chicken dry and sprinkle with salt. Brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large bowl.
Add enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes. Add onion, bell pepper, and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.
Add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. (Roux will appear curdled initially, but will come together as it reaches a boil.) Add chicken and any juices accumulated in bowl, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes. Stir in cayenne, scallion greens, and salt to taste and serve over rice.

JOE'S COON/ASS CRAWFISH ETOUFFEE

Joe's Coon/Ass Crawfish Etouffee image

Special thanks to my Cajun step-dad for showing me the basic's to start off with. As with most etouffee's i have added my own touch. My family loves it and always wants me to make it.

Provided by Chef Teer

Categories One Dish Meal

Time 1h10m

Yield 1 Pot, 6-8 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs crawfish tails
1/4 lb butter
1 cup minced onion
1/2 cup minced bell pepper
1/2 cup minced garlic
2 tablespoons crawfish fat
2 cups cold water
1 tablespoon cornstarch
1/4 cup chopped green onion
1/4 cup chopped parsley
creole seasoning, blend to taste (careful not to much tony's is salty)
1 pinch dried thyme
1 pinch dried oregano
1 bay leaf

Steps:

Note: For a thick roux etouffee you can use Savoies roux in a 8 oz jar instead of corn starch for thickening.
Or make your own roux from flour and water.
Heat the butter in a saute pan and saute the onion, bell pepper and garlic until the translucent, about 5 minutes.
Add the crawfish fat (or extra butter if you don't have any), plus 1-1/2 cups water.
Add the Creole seasoning, thyme, oregano, bay leaf and crawfish tails.
Bring to a boil, then reduce heat to low and simmer for 30 minutes.
Dissolve the corn starch in the remaining 1/2 cup water and add to the mixture.
Add the green onions and parsley, and cook an additional 5 minutes.
Serve over your favorite hot long grain rice.

Nutrition Facts : Calories 282.5, Fat 16.9, SaturatedFat 10, Cholesterol 202.4, Sodium 209.6, Carbohydrate 8.8, Fiber 1.1, Sugar 1.7, Protein 23.8

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