Chicken Etouffee

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Chicken Etouffee – Large Batch

Ingredients

4 pounds chicken thighs (Boneless and chopped)

4 tablespoons canola oil

6 tablespoons flour

4 tablespoons butter

1cup green bell pepper diced

1 onion

1/2 cup celery

4 teaspoons garlic

2 teaspoon thyme

1 28 oz can tomato

2 bay leaf

2 tablespoon Cajun Seasoning

2 tablespoon Worcestershire sauce

48 oz chicken stock

2 green onions

1 teaspoon hot sauce

Directions

Heat a Dutch on Med High

Once hot add oil

Add chicken

Cook for 4-5 minutes till chicken is browned

Remove and set aside

Now we make the Roux

Add butter to the Dutch oven

Once melted and flour

Whisk until smooth

Reduce heat and cook on medium heat

Stirring continuously, for 6-7-minutes

Until you have achieved the desired color

The color should be pale to light brown

Don't walk away or it may burn

Add the onion, green pepper, celery,

garlic, thyme, and bay leaf

Cook for 8-10 minutes­ stirring frequently.

Add tomatoes, Worcestershire, and Cajun seasoning

let it cook for about 5 minutes

Gradually pour in chicken stock

bring to a boil and let it simmer

Add the chicken, and simmer for 10 minutes

Adjust the thickness and flavor

By adding more broth or water and seasonings to taste

Simmer for 30 minutes

Stir in the green onions

Serve over hot cooked rice.