Chicken Etouffee

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This was my first time making etouffee. This recipe was great. My entire family enjoyed it. The only changes I made were: I used chicken breasts instead of a whole chicken, used chicken broth rather than stock and I added shrimp. Still it had a lot of depth of flavor and I can only imagine it would have been even better with a whole chicken and actual stock.

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This dish was excellent. Very warm, comforting flavor. I added some jalepeno to zip it up some more, but my husband and I really enjoyed this meal.

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Absolutely delicious! I'm a southern-style cook and this was a great etouffee! I did a couple modifications that I believe really made this dish richer. The roux always takes longer than stated. I cooked mine in a dutch oven over a medium-low heat for about 30 minutes (grab a beer and hang. Once the roux reached a nice brown color, I threw in about a cup of finely chopped tasso ham. This really added a richness to the base. Also, instead of cooking my own chicken, I cheated and used a couple of roasted chickens from the store. Easy and yummy! The etouffee is perfectly seasoned with just the 1/4 cup of hot sauce. The kids were even able to eat it!

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This takes a lot of time but it is soooooooo tasty!!!! I love to make this for my family and friends. We like it over rice and mashed potatoes.

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Absolutely wonderful! My roux cooked too fast when I followed the recipe exactly. It got to chocolate brown in 7-8 min and may have been burning even with constant stirring and using a dutch oven. Still excellent at the end!
I would recommend a wooden spoon with a flat edge for stirring the roux. I melted a plastic spatula during my first attempt to make roux, it got shorter and shorter until I had half a spatula. Needless to say, I had to start over that time.
So, now when I make this I reduce the heat to med after browning the chicken - right before adding the butter and starting the roux - the roux seems to cook in the correct amt of time now - approx 12 min.
We like it spicy, so I use a a little extra cayenne on the raw chicken, and a little extra hot sauce in the sauce - perfect! You might want to have bread on hand for dunking in the sauce - french baguettes were tasty. We serve it over rice.
A bit time consuming, but so worth the effort. Rich & delicious!

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Great make ahead dish, flavors only get better the next day. Getting the roux to a chocolate brown color put me off a bit, I only brought it to more like the color of peanut butter and it turned out great. You can serve 6-8 with this for under $10 if you get your chicken on sale. Definitely worth the time & trouble.

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Great!!! Def liked the spice and I did and some more garlic and a little bit of lemon juice. I used rice noodles like you find in vermecelli and boiled them in chicken stock. A great addition to this recipe! Try it you will love it!

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I also got rave reviews for this dish; rather than using cayenne, I like to use a cajun spice rub, and use boneless, skinless chicken breasts. I also found that it was better to cook the roux over medium heat to prevent burning. It did take a while to make, but every minute was worth the end result.

Something like Fat Tire, Yuengling, or Hudepohl Amber works very well as the beer of choice.

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Got rave reviews for this dish. I made some changes to accommodate a request for shrimp instead of chicken: I substituted chicken for 2 lbs. shrimp, added a can of diced tomatoes, and eyeballed the celery (~5 stalks, onion (~1/2 onion and bell pepper (1 whole.

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This recipe was great. There was just the right amount of spice and a nice authentic taste. My husband LOVED it (he doesn't do shell fish so we substituted chicken. The recipe makes a lot, so we had leftovers - and it tasted even better the next day! I even go comments on the great aroma when I heated up the leftovers at work. We were a little sad when it was gone. It did take a while to prepare (a long while actually but it was definitely worth it. Try this if you like cajun food or New Orleans in general.