Chicken Etouffee
This isn’t a true etouffee like the shrimp or crawfish you’ll see at a restaurant. Which is probably why I and my family like it so much.
INGRIDIENT
DIRECTION
Step: 1
Whisk flour, salt, black pepper, and cayenne pepper together in a bowl.
Step: 2
Heat 1/4 cup butter and olive oil in a large skillet. Dredge chicken cubes in seasoned flour and fry in the hot butter and oil until golden brown and no longer pink inside, about 10 minutes. Remove chicken, leaving butter mixture in skillet. Reduce heat to low.
Step: 3
Stir 1 tablespoon leftover seasoned flour into pan drippings in skillet; cook and stir until the mixture forms a paste and cooks to the color of dark caramel, 10 to 15 minutes. Watch carefully and stir constantly to avoid burning. Add bell pepper, onion, celery, garlic, and 2 more tablespoons butter to flour paste and toss to coat vegetables with butter and browned flour mixture. Cook and stir until vegetables are soft, about 10 minutes.
Step: 4
Pour in enough water to cover vegetables, add bay leaves, and bring to a simmer. Return chicken to skillet and cook until flavors are blended, about 10 more minutes. Serve with cooked rice.
NUTRITION FACT
Per Serving: 480 calories; protein 22.1g; carbohydrates 60.2g; fat 16.1g; cholesterol 69.4mg; sodium 1297.9mg.
The word “stew” can refer to both a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, but it makes have a few notable differences. The meat is chopped into few of pieces but of being processing menu all of it , and the liquid completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.
Stew has a reputation for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor goes way beyond preserving you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.
