Chicken Etouffee Slow Cooker Food

EMERIL'S CHICKEN ETOUFFEE

Steps:

• Season chicken pieces with salt and cayenne pepper to taste.
• Heat oil in a large Dutch oven over medium-high heat and sear chicken pieces on both sides until golden brown.
• Remove to a platter and reserve.
• Add butter to pan and when melted, add flour and stir to combine well.
• Continue to cook roux, stirring constantly, about 12 to 15 minutes or until chocolate brown.
• Immediately add onion, celery, bell pepper and bay leaves and cook 2 to 3 minutes or until soft.
• Add garlic and cook 2 minutes.
• Add beer and stir well to loosen any brown bits from pan bottom.
• Add stock, brown sugar, hot sauce, and Worcestershire sauce, stirring to combine.
• Bring to a boil, return chicken pieces to the pot and simmer 1 hour and 15 minutes until chicken is very tinder.
• Remove chicken pieces to a platter and when cool enough to handle, remove chicken meat from bones.
• Return chicken meat to etouffee and continue cooking 30 minutes, until sauce is thickened and flavorful and chicken is beginning to fall apart.
• Add chopped parsley, stirring to combine.
• Taste and adjust seasoning, if necessary.
• Serve immediately over hot cooked rice.

CHICKEN ETOUFFEE

Steps:

• Whisk flour, salt, black pepper, and cayenne pepper together in a bowl.
• Heat 1/4 cup butter and olive oil in a large skillet. Dredge chicken cubes in seasoned flour and fry in the hot butter and oil until golden brown and no longer pink inside, about 10 minutes. Remove chicken, leaving butter mixture in skillet. Reduce heat to low.
• Stir 1 tablespoon leftover seasoned flour into pan drippings in skillet; cook and stir until the mixture forms a paste and cooks to the color of dark caramel, 10 to 15 minutes. Watch carefully and stir constantly to avoid burning. Add bell pepper, onion, celery, garlic, and 2 more tablespoons butter to flour paste and toss to coat vegetables with butter and browned flour mixture. Cook and stir until vegetables are soft, about 10 minutes.
• Pour in enough water to cover vegetables, add bay leaves, and bring to a simmer. Return chicken to skillet and cook until flavors are blended, about 10 more minutes. Serve with cooked rice.

CHICKEN ÉTOUFFéE

Steps:

• Gather the ingredients.
• In large skillet , melt butter and oil together over medium heat.
• Add vegetables and stir.
• Meanwhile, cut chicken breasts into 3 pieces each.
• Dredge in a mixture of the flour, cayenne pepper, and the seasoning blend.
• Remove vegetables from skillet and set aside on a plate.
• Add coated chicken to the skillet along with any remaining flour mixture; cook and stir until browned, about 5 to 6 minutes. The flour and the chicken should both be brown.
• Return vegetables to skillet along with chicken broth, tomatoes, and tomato paste.
• Bring to a boil, then reduce heat and simmer for 10 to 15 minutes or until chicken is cooked and sauce is thickened.
• Add shrimp to the skillet; simmer for 3 to 5 minutes longer until shrimp curl and turn pink.
• Serve over hot cooked rice and garnish with chopped scallion. Enjoy!

CHICKEN ETOUFFEE

Steps:

• Season the chicken pieces with salt and cayenne pepper.
• Heat the oil in a large dutch oven over medium high heat and sear chicken pieces on both sides until golden brown. Remove to a platter and reserve.
• Add butter to pan and when melted, add flour, and stir to combine well. Continue to cook roux, stirring constantly, until chocolate brown, about 12 to 15 minutes.
• Immediately add onion, celery, bell pepper, and bay leaves and cook until soft, 2 to 3 minutes. Add garlic and cook another 2 minutes, then add the beer and stir well to loosen any brown bits from pan bottom. Add the stock, brown sugar, hot sauce, and Worcestershire sauce and stir to combine well. Bring to a boil, return chicken pieces to the pot, and simmer for 1 hour and 15 minutes, until chicken is very tender.
• Remove chicken pieces to a platter and when cool enough to handle, remove chicken meat from the bones. Return chicken meat to etouffee and continue to cook another 30 minutes, until sauce is thickened and flavorful and chicken is beginning to fall apart. Add chopped parsley and stir well to combine. Taste and adjust seasoning, if necessary, and serve immediately over rice or other starch of choice.

CHICKEN ETOUFFEE (SLOW COOKER)

Steps:

• Melt the butter in a large, heavy bottomed pot set over medium-high heat. Whisk in the flour and cook, stirring constantly to make a light-to-medium brown roux (about the color of peanut butter or a little lighter). Immediately add the chopped onion, bell pepper and celery. Reduce the heat to medium and cook, stirring often, for 10 minutes. Stir in the garlic, three peppers, salt and paprika; cook 1 minute. Add the chicken stock and stir to mix. Bring the mixture to a boil, stirring often.
• Transfer the contents of the pot to the slow cooker and add the cubed chicken. Stir to mix, cover and cook on HIGH for 3 hours or LOW for 6 hours. Stir in the sliced green onions and chopped parsley, adjust seasonings and cook, covered for an additional 5-10 minutes.
• Serve over rice.

CHICKEN AND SMOKED SAUSAGE ETOUFFEE

Steps:

• Set a Dutch oven over medium heat and add a 2-count of olive oil. Add the sausage links and brown slightly as you render some of the fat. Remove and set aside on a paper towel. Season chicken with plenty of salt and pepper and add skin side down to the pan. Cook over medium heat to render fat for 7 to 10 minutes, then turn to brown both sides of the chicken. Remove and set aside on a paper towels.
• With the pot still over medium heat add 2 tablespoons butter to melt with the fat then add flour and whisk to incorporate, and then swap to a wooden spoon. Cook until it is nice and brown (you want a nice deep rich colored roux), about 10 to 12 minutes.
• In a food processor add the onion, celery, bell pepper, and garlic, and pulse to roughly chop. Add the vegetable pulp to the pot with the roux and stir with a wooden spoon. Cook over medium heat for 5 to 7 minutes to sweat out some of the moisture. Add the stock, paprika and cayenne. Return the chicken pieces to the pot and simmer until the chicken is tender, about 1 hour. Remove the chicken pieces from pot to a cutting board and shred the meat. Discard the bones and return the meat to the pot. Cut the andouille sausage into chunks and nestle back into the pot amongst chicken to heat through.
• Give it all a final taste and season with salt and pepper, to taste. Transfer to a serving platter and garnish with plenty of parsley and scallions.