This popular Creole stew is rich and delicious. Etouffee means "smother" in French and refers to the flavorful roux that forms the basis of this New Orleans favorite.
- 1 yellow onion, diced
- 1 bell pepper, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 1 pound chicken breast (boneless, skinless), cut into bite-sized pieces
- 4 tablespoons butter
- 4 tablespoons canola oil
- 1/2 cup all-purpose flour
- 2 cups chicken stock
- 2 tablespoons tomato paste
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoons mustard powder
- Salt and pepper to taste
- Hot sauce to taste
- In a large stockpot, heat 2 tablespoons of the vegetable oil over medium-high heat. Brown the chicken pieces evenly on all sides (about 10 minutes), then remove from the pot and set aside. To the same pot, add the onions, peppers, celery, and garlic and sauté for about 5 minutes. Add the remaining oil and butter and let melt, then slowly stir in the flour to make a roux. Continue stirring for about 10 minutes until the roux starts to brown. Add the spices, tomato paste, chicken stock, and browned chicken. Stir well and season with salt, pepper, and hot sauce. Continue cooking for another 10 to 15 minutes until the etouffee is thickened.
- Vegetarian option: substitute veggie broth for chicken stock and add baked tofu or seitan instead of chicken once the vegetables are cooked and sauce is thickened. Do not overcook the tofu/seitan!
Serve in a shallow bowl or plate with a scoop of hot white or dirty rice and a sprinkling of chopped fresh herbs. Spicy jalapeno cornbread, hush puppies, or buttermilk biscuits are perfect for sopping up every last bit of this rich sauce.
Calories: 404, Fat: 20 g, Cholesterol: 126 mg, Sodium: 518 mg, Carbohydrate: 14 g, Dietary Fiber: 2 g, Protein: 42 g