Chicken Etoufee
Submitted by fern
Cajun chicken etouffee with singed onions, the holy trinity, and a dry roux simmered into a thin, flavorful gravy. Served over rice, this Louisiana classic brings bayou flavor home in about an hour.
YIELD
2 servingsPREP
10 minCOOK
50 minREADY
1 hrsEtouffee means “smothered” in Cajun French, and that’s exactly what happens here: tender pulled chicken gets buried in a rich, spiced gravy built on the Louisiana holy trinity of onion, celery, and bell pepper.
The trick in this version is singeing the rough-cut onions in a cast iron skillet first, which adds a charred sweetness you won’t get from a regular saute.
Dry roux stirred in thickens the sauce without the long babysitting that a traditional wet roux demands, and chicken broth simmers everything into a velvety gravy that’s thin enough to soak right into a mound of steamed rice.
This is bayou cooking made approachable for a weeknight, cher.
Variations
- Add andouille sausage sliced into coins for a heartier, smokier version
- Use shrimp instead of chicken (or both!) for a more traditional seafood etouffee
- Stir in a splash of hot sauce and a squeeze of lemon right before serving for extra punch
Pro Tips
- Use a cast iron skillet for the best singe on those onions; nonstick won’t give you the same charred flavor
- The sauce should end up about as thick as a thin gravy, not a paste; add a splash more broth if it reduces too much
- Pull the chicken into finger-sized strips so every bite has meat woven through the sauce
Ingredients
Directions
Pre cook the chicken breasts in microwave for about 10 minutes on high.
Set aside to cool.
When cool, pull into strips about the size of a small finger.
Singe the rough cut onions in cast iron skillet over medium high heat.
When lightly browned.
Add the rest of the vegetables, the garlic and the spices.
Add butter and sizzle over medium heat until the vegetables are limp, about 5 minutes.
Stir in the dry roux. Then stir in the chicken broth and simmer uncovered over low heat for 15 min.
Add the chicken and continue to simmer for another 10 to 15 minutes.
The sauce should be about as thick as a thin gravy.
Serve over rice.
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