Chicken Etouffee

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Rated 5 stars out of 5
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Total Time:
2 hr 45 min
Prep
20 min
Inactive
15 min
Cook
2 hr 10 min
Yield:
4 to 6 servings
Level:
Intermediate
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Ingredients

Directions

Season the chicken pieces with salt and cayenne pepper.

Heat the oil in a large dutch oven over medium high heat and sear chicken pieces on both sides until golden brown. Remove to a platter and reserve.

Add butter to pan and when melted, add flour, and stir to combine well. Continue to cook roux, stirring constantly, until chocolate brown, about 12 to 15 minutes.

Immediately add onion, celery, bell pepper, and bay leaves and cook until soft, 2 to 3 minutes. Add garlic and cook another 2 minutes, then add the beer and stir well to loosen any brown bits from pan bottom. Add the stock, brown sugar, hot sauce, and Worcestershire sauce and stir to combine well. Bring to a boil, return chicken pieces to the pot, and simmer for 1 hour and 15 minutes, until chicken is very tender.

Remove chicken pieces to a platter and when cool enough to handle, remove chicken meat from the bones. Return chicken meat to etouffee and continue to cook another 30 minutes, until sauce is thickened and flavorful and chicken is beginning to fall apart. Add chopped parsley and stir well to combine. Taste and adjust seasoning, if necessary, and serve immediately over rice or other starch of choice.

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Newest Ratings and Reviews

Read all 52 reviews

  • on January 09, 2013

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    I have been making this recipe for many years now, since this episode aired on food network, actually. This is still one of my family's favorite meals of all time. We serve it over rice usually, but sometimes over mashed potatoes, depending on what's surplus in the house. I substitute using Honey Brown beer, as it adds a little more of a sweetened flavor to the spice in the end.
    But what a fabulous comfort food this has become, even my youngest kids loved this from the time I started!!!

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  • on August 23, 2012

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    Wow!! This recipes was amazing and flavorful. It did take time to make but I had fun since I love to cook and the end result was worth it. The only thing I added was 1/2 cup diced carrots and a few handfuls of sliced fresh mushrooms. I served this over polenta and with crusty french bread to sop all the delicious sauce.

    people found this review Helpful.
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  • on August 03, 2012

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    This is an amazing dish... nothing else like it!

    people found this review Helpful.
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