Chicken Etouffee Recipe

Posted by
Rate It!
Chicken Etouffee
Add your photo!
Ingredients
29
Count
Nutrition
616
Calories
Total time
115
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Chicken Stock for Etouffee: Put chicken in water and bring to boil; add vegetables and bay leaf; simmer on low heat for 1-2 hours; replenish water as needed to keep 2 3/4 cups of liquid in the pot; strain and use immediately or refrigerate.
  2. Flour Coating: Combine all ingredients in a plastic bag.
  3. Fried Chicken: Generously rub all the chicken pieces with the seasonings; set aside at room temperature for 30 minutes; heat 1 1/2 oil to 375°F in a cast iron skillet; add chicken to flour coating and shake to coat thoroughly; reserve any excess flour.
  4. Fry chicken until browned and cooked through, about 8 minutes per side; drain on paper towels and set aside; pour oil from skillet, retaining, and scraping loose, any browned bits, and 1/4 cup of the oil in the skillet.
  5. Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
  6. Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 5 minutes; remove from heat; use a LONG handled whisk and gradually mix in flour; reduce heat to medium-high; return skillet to heat and cook, stirring constantly, until roux is dark red-brown, 3-5 minutes; don't let roux scorch and DON'T get it on your skin!
  7. Remove from heat and stir in HALF the combined vegetables; stir for 3 minutes while the roux cools down; set aside.
  8. Gravy: Bring the stock to a boil in a 2-quart saucepan; gradually whisk in roux and stir until incorporated; bring mixture to a rolling boil; reduce heat to low; continue stirring and simmer another 15 minutes; gravy should be very thick; set aside.
  9. Finish: In a large skillet, melt 2-3 T butter over very low heat; stir in remaining chopped vegetables and sauté 10-12 minutes, until completely wilted stirring occasionally; add the reserved gravy and the dry Seasoning Mix; simmer another 15 minutes and stir often.
  10. In a 4-quart saucepan, melt the remaining 2-3 T butter; sauté the green onions 2 minutes; add the chicken and gravy and bring to a boil over medium heat; remove from heat and set aside for 15 minutes.
  11. Skim oil off surface of etouffee; reheat, adding more stock if needed to thin the gravy; for each plate place 1/2 cup rice, pour on 1/3 cup sauce, and top with 2 pieces of chicken; serve immediately.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 616.06 Kcal (2579 kJ)
Calories from fat 328.3 Kcal
% Daily Value*
Total Fat 36.48g 56%
Cholesterol 196.67mg 66%
Sodium 679.27mg 28%
Potassium 569.79mg 12%
Total Carbs 27.54g 9%
Sugars 2.63g 11%
Dietary Fiber 2.61g 10%
Protein 41.81g 84%
Vitamin C 13.4mg 22%
Vitamin A 0.2mg 8%
Iron 5.5mg 31%
Calcium 71.6mg 7%
Amount Per 100 g
Calories 137.7 Kcal (577 kJ)
Calories from fat 73.38 Kcal
% Daily Value*
Total Fat 8.15g 56%
Cholesterol 43.96mg 66%
Sodium 151.83mg 28%
Potassium 127.36mg 12%
Total Carbs 6.16g 9%
Sugars 0.59g 11%
Dietary Fiber 0.58g 10%
Protein 9.34g 84%
Vitamin C 3mg 22%
Vitamin A 0.1mg 8%
Iron 1.2mg 31%
Calcium 16mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 14.8
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top