Chicken Etouffee

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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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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.

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

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I love this recipe! It's so delicious and has a wonderfully complex flavor even though it's easy to make. This is my go-to entree when I have guests I want to impress. It's good with rice but I've also served it over mashed potatoes and polenta with great results.

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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.