By Chef Frank Davis of New Orleans fame.
Roasted Chicken Etouffee
like crawfish etouffee? How about shrimp etouffee?
And have you ever heard of chicken etouffee?
Well, get ready—here it comes!
What you do first is establish a super tasty sauce base; then you
drop in diced chunks of the fully roasted chicken, whisk it around until
fully coated with the sauce, and let it “smudda down!”
Just remember, if anyone asks you, this recipe is definitely Cajun .
. er’ Creole. . .I mean Old N’Awlins!
So now go enjoy!
stick unsalted butter
cups finely chopped onions
cup finely chopped celery
cup finely chopped bell pepper
cloves minced garlic
cups canned chicken broth
Tbsp. Tomato paste
½ tsp. Granular chicken bouillon
whole bay leaves
whole store-bought roasted chicken, picked
cup finely chopped green onion tops
cup finely chopped parsley
tsp. Crushed red pepper flakes
tsp. Frank Davis Louisiana Hot Sauce
tsp. Frank Davis Poultry Seasoning
tsp. Salt (if needed)
Tbsp. Gravy flour + 1/2 cup cocktail sherry
cups cooked white long-grain rice
First, take a 5-quart oval roaster or heavy aluminum Dutch oven and
melt the butter until it begins to foam (but
don’t let it burn!). Then
drop in the onions, the celery, the bell pepper, and the garlic and sauté
them over medium heat until they soften and turn clear (which should take you
about 4 to 5 minutes).
Next, go ahead and add your chicken broth, your tomato paste, your
bouillon, and your bay leaves, stir and blend all the ingredients completely,
cover the pot, and let everything simmer for about 20 minutes.
Then, about 15 minutes before you’re ready to eat, fold in the diced
chicken, along with half the onions tops, half the parsley, the crushed red
pepper, the hot sauce, and the poultry seasoning.
Take special effort to ensure that these ingredients are fully and
thoroughly blended. Then cover the pot, turn the fire down to low, and let the
etouffee simmer so that all the flavors come together smoothly.
This is a critical part of the process—don’t minimize it and
certainly don’t skip over it.
After 15 minutes, turn the fire up to medium high.
Then stir in, a little at a time, enough of the gravy flour and wine
mixture to reach the consistency you desire (which should be nothing more than
a light sauce but still thick enough to coat the back of a spoon).
At this point, you should also readjust your seasonings: a little extra
salt to taste, perhaps more hot sauce, maybe a touch of black pepper.
Just remember that a true etouffee is a “yellow-rose” color, not a
deep “tomato gravy” red.
Finally, when you can resist the aroma no longer and can hardly wait to
dig in, liberally ladle the chicken chunks and sauce over a big plate of
steaming long-grain rice. All
that’s left to do then is to garnish it with some of the remaining parsley
and onion tops and serve it piping hot with butter-toasted French bread and a
tossed green salad with either French or Catalina Dressing.
This is some good, yeah, cher!
Etouffee should not come out looking like chicken chunks
floating in a watery gravy. There
should be only enough sauce to hold the chicken together in suspension.
The way to ensure this is to add broth to the dish only a little bit at
The mixture of gravy flour and wine (and I prefer
Madeira or sherry for this recipe) won’t thicken until the liquid in the pot
comes to a rapid boil. Once it
does, continue to stir and cook the concoction for at least 4 minutes to
eliminate any “raw flour” taste in the sauce.
If you’d prefer to fix brown rice for your etouffee,
it’s certainly acceptable. Just
be sure to cook the brown rice a little longer than white rice so that it will
be tender and plump.
If you’d rather save time by using the chopped veggies
that you find in the produce section of your supermarket that’s perfectly
okay. Just eliminate the onions,
celery, and bell pepper at the start of the ingredient list.
You can get my Hot Sauce and Poultry Seasoning (along
with all my other N’Awlins seasonings) at my website….WWW.frankdavis.Com