I love Cajun food!! Living in New Orleans and having such yummy local food is exciting! I suggest anyone who has never had étouffée to cook this!! It’s so easy. The hardest part is not burning the roux!
1.5 pounds of boneless chicken
1 stick of unsalted butter
3/4 cup of flour
2 cups of Guidry’s cuts (this is a mixture of chopped onion, bell pepper, garlic, celery, and garlic in case for those who do not have this in their grocery, it may be a new Orleans thing!)
1/2 green bell pepper chopped
1/2 red bell pepper chopped
3 cloves of minced garlic
1 bunch of green onions chopped
32 ounces of Emeril’s organic chicken stock
2 tablespoons of Worcesterchire sauce
10 splashes of hot sauce
1 tablespoon of Tonys
2 bay leaves
Melt butter in pan. Add flour. Stir non stop until roux turns to a caramel color. This should take about 12-15 minutes. If the roux burns, you need to remake it. It will taste burnt.
Immediately add Guidry’s fresh cuts, green onion, bell peppers, garlic, and bay leaves to the roux once it’s turned a caramel to milk chocolate color. Tenderize for about 3 minutes.
Add Worcesterchire sauce and hot sauce to vegetable/roux mixture. This will help break it up. Summer 2 minutes.
Add chicken stock. While your étouffée is coming to a boil, start chopping chicken. I chopped mine into 1/2 inch baby squares, very tiny. Mine wasn’t cooked. Add this to the pot.
Simmer four 1 1/2 half until thickened. Serve over white rice. Add hot sauce if needed.