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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.
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