Chicken Etouffee

A community recipe by hobbycook

Not tested or verified by Nigella.com

Introduction

My brother made this for a party at his home in Los Angeles. I liked it so much that I made him cook it again so I could learn how to prepare it. And its now his duty to keep me supplied with Cajun-Creole seasoning along with other assorted dried herbs and seasonings.

Ingredients

Serves: 5-6

2⅕ pounds chicken thighs (bone in, each cut into two pieces)
1½ tablespoons cajun-creole seasoning
oil (for frying)
1¼ cups flour
½ cup finely chopped onions
½ cup finely chopped green bell peppers
½ cup finely chopped celery
2½ cups chicken broth
1 teaspoon paprika
½ teaspoon ground black pepper
½ teaspoon freshly ground pepper
½ teaspoon garlic powder
4 ounces unsalted butter
¾ cup chopped scallions

Method

Chicken Etouffee is a community recipe submitted by hobbycook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Wash and pat dry the chicken pieces.

Rub the Cajun-Creole seasoning on the chicken pieces and let stand for at least 30 minutes at room temperature.

Dredge the chicken pieces in the flour so they are well coated, shaking off the excess flour.

In a heavy pan, heat oil and fry the chicken pieces until both sides are browned and the meat is cooked, about 4-5 minutes on each side.

You will need to do this in batches.

Drain the chicken pieces on kitchen towel and set aside.

Pour out the remaining oil, leaving as much of the browned particles in the pan as possible.

Scrape the skillet bottom to loosen the stuck particles and leave in the skillet. Melt all the butter in the skillet.

Add the onions, green bell pepper, celery (or mushrooms if using) and saute over low heat.

Add all the spices and saute until all the vegetables are completely wilted. Add the chicken pieces to the vegetable mix and continue to cook for a few minutes.

Add 2 cups chicken broth to the skillet and bring to a boil. Lower heat and cook to get thick gravy. If the gravy is too thick add the remaining ½ cup stock and boil for 1 minute. If the gravy is not thick enough, add 1 teaspoon of the dredging flour to thicken it.

Let stand for 5 minutes before serving with rice or soft rolls.