0
(0)
CATEGORY CUISINE TAG YIELD
Meats Cajun Cajun/creol, Poultry 8 Servings

INGREDIENTS

1 c Flour
1/4 c Oil; or butter
4 c Onion; chopped
2 c Celery; chopped
1 c Green pepper; chopped
4 c Chicken stock
1 tb Garlic; chopped
2 lb Chicken breasts without skin; diced
5 ts Joe's Stuff; Cajun seasoning
4 tb Butter

INSTRUCTIONS

Set oven to 350 degrees F. Spread flour on cookie sheet, and bake in oven,
stirring occasionally for 1 to 4 hours, until nut brown. This will shorten
the time needed to make the roux.
Add flour to oil (or butter) and stir constantly over medium heat until you
have a dark, chocolate colored roux (about 10 minutes). Add Joe's Stuff
(Cajun seasoning blend), garlic, and 1/3 of the onions, celery, and green
pepper. Cook, stirring, for 6 minutes. Add another 1/3 of vegetables; cook
6 minutes. Add rest of vegetables; cook 8 minutes. Bring chicken stock to a
boil in another pot. Add roux and vegetables, stirring until well blended.
Cook for 20 minutes over medium heat.
Add chicken; cook 8 minutes.
If additional thickening needed, mix butter with some flour and stir into
etouffee until thick enough.
Recipe by: New Orleans School of Cooking
Posted to EAT-L Digest  by Deborah Kirwan <dkkirwan@CREIGHTON.EDU> on Feb
16, 1998

A Message from our Provider:

“This is the day the Lord has made! Be glad!”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?