| 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
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