Creamy Chicken Etouffee

Creamy Chicken Etouffee

 

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Many, many, MANY years ago, I was working at a store in a mall in North Carolina and often went to the Piccadilly Cafeteria to grab some lunch or dinner, depending on which shift I was assigned. One fateful day, the special was Chicken Etouffee over rice. I decided to be brave (since it smelled ridiculously good) and ordered it.

Holy Crap, was it good!

I have since introduced friends and family members to this bowl of awesome (and my Louisiana friends sort of laughed and patted me on the head, since they’ve been aware of the magic in this bowl since they were babies.

I got this recipe from a magazine–the page says January/February 2007–I think Southern Living? And, of course, tweaked it to make it the way I like it.

What you’ll need:

4 large chicken breasts

salt and pepper to taste

1/2 cup butter

3/4 cup all purpose flour

1 medium onion, diced

1 medium green or red bell pepper, diced

1/2 cup diced celery

2 or 3 garlic cloves, minced

12 ounces beer (whatever you have)

1 quart chicken broth

2 teaspoons brown sugar

1/4 cup hot sauce (I like Roux ga Roux from Taste Fire Hot Sauce, but you can use whatever you like)

1 tablespoon Worcestershire Sauce

Hot cooked rice

Heat oil in a large Dutch oven and sear the chicken on both sides.

Sprinkle with salt and pepper when almost finished.

Remove the chicken and add the butter to the pan. Let it melt, and stir in the flour to make a roux.

Cook and stir 8-10 minutes on medium, until it turns a nice brown.

Add the onion, celery, and peppers, and cook 2-3 minutes or until softened.

Add the garlic and the beer and stir to loosen any lovely bits that are sticking to the bottom of the pan.

Add the broth, brown sugar, hot sauce, and Worcestershire sauce, and stir it all in.

Bring to a simmer and put the chicken back into the pot. Simmer for an hour, then shred the chicken.

Return the chicken to the pot and let simmer another 30 minutes on low, until the sauce is thickened.

Serve over hot cooked rice and top with parsley, chopped green onions, more hot sauce–whatever you like.

You can do this with thighs or a whole chicken if you’d like. Just remove the bones after the first hour, and return the meat to the pot for the remaining half hour.

It’s your food–make it the way you want it!

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creamy chicken etouffee

Creamy Chicken Etouffee


  • Author: Retrogirl
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours, ten minutes
  • Yield: 4 servings 1x

Description

Creamy, spicy, Cajun goodness!


Scale

Ingredients

4 large chicken breast halves

salt and pepper to taste

1/2 cup butter

3/4 cup all purpose flour

1 medium onion, diced

1 medium green or red pepper, diced

1/2 cup diced celery

23 garlic cloves, minced

12 ounces beer

1 quart chicken broth

2 teaspoons brown sugar

1/4 cup hot sauce

1 tablespoon Worcestershire sauce


Instructions

Heat a few teaspoons of oil in a Dutch oven and sear the chicken on both sides.

Sprinkle with salt and pepper when almost finished.

Remove the chicken from the pan, then add the butter to the pan.

Let the butter melt, and stir in the flour to make a roux. Cook and stir 8-10 minutes until browned.

Stir in the onion, celery, and peppers and cook 2-3 minutes until softened. 

Stir in the garlic and beer, and scrape the bottom of the pan to loosen any lovely bits stuck to the bottom of the pan.

Add the broth, brown sugar, hot sauce, and Worcestershire sauce, and stir it all in.

Bring to a simmer and put the chicken back in the pot.

Simmer for one hour, then remove the chicken and shred it.

Return the chicken to the pot and let simmer another 30 minutes until the sauce is thickened.


Notes

Serve over hot cooked rice, and top with chopped parsley, chopped green onions, or more hot sauce.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Cajun

Keywords: chicken etouffee, cajun comfort food

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