Chicken Etouffee

Chicken Etouffee
Chicken Etouffee I love anything “etouffee”. This creole dish is spicy, lick the bowl clean, good! You can replace the chicken with any meat or seafood of your choice.
Recipe type: main
  • Creole spice:
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground white pepper
  • 1 teaspoon cayenne pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon dry mustard
  • ¼ teaspoon ground mace
  • 1 bay leaf, finely crumbled
  • ⅓ cup vegetable oil
  • ⅓ cup all purpose flour
  • ½ cup chopped onion
  • ¼ cup chopped celery
  • ¼ cup chopped green bell pepper
  • 2 teaspoons minced garlic
  • 1 16 oz can tomatoes, chopped
  • 8 oz clam juice
  • 1 ¾ teaspoon of the Creole spice
  • 1 teaspoon of salt
  • 3 chicken breast, boned, skinned and cubed
  • ¼ cup minced fresh parsley
  • 1 ½ cups rice
  1. Directions:
  2. In a small bowl, combine all the Creole Spice ingredients; set aside
  3. In a dutch oven or heavy pot over medium heat, heat oil. Stir in flour and cook stirring constantly until dark red-brown, about 10 minutes. Add onion, celery, green pepper and garlic, cook 5 minutes. Stir in tomatoes, clam juice, 1 teaspoon creole spice (add extra teaspoon if you like more spicy), salt and cubed chicken. Heat to boiling, Reduce heat and simmer uncovered, stirring occasionally, for 10-15 minutes. Remove from heat and let stand 3 minutes. Add parsely.
  4. Cook rice according to package directions, adding about 1 teaspoon of the creole spice to the water. Serve rice with the Etouffee.



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