Easy Chicken Étouffée
Total Steps
9
Ingredients
19
Tools Needed
10
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Hye Thyme CafeIngredients
- as needed cooked chicken, chopped or torn
- as needed cooked white rice
- 1/2 bunch fresh parsley, chopped
- 2 tablespoons tomato paste
- 1 tablespoon Tony Chachere's Creole Seasoning
- 1 tablespoon dried thyme
- 1 teaspoon Better than Bouillon stock base
- 1 teaspoon white pepper
- 2 cups chicken broth
- 1 bottle dark beer
- 1 tablespoon Worcestershire sauce
- 1/4 cup flour
- 4 tablespoons butter
- 1 tablespoon olive oil
- 1 count green bell pepper, diced
- 1 count red bell pepper, diced
- 2 cloves garlic, minced
- 3-4 stalks celery, diced
- 1 count large onion, diced
Instructions
Step 1
Sauté the diced bell peppers, onion, minced garlic, and diced celery in the butter and olive oil in a large pot or skillet until they begin to soften.
Step 2
Whisk in the flour and cook for a few minutes, stirring constantly, to form a roux. If the mixture is too dry, add an additional pat of butter or a splash of olive oil.
Step 3
Once the roux has reached your desired color (light or dark), whisk in the Worcestershire sauce and deglaze the pan with a little of the dark beer, scraping up any browned bits from the bottom.
Step 4
After deglazing, pour in the remaining dark beer.
Step 5
When the sauce starts to thicken, add the chicken broth, Better than Bouillon stock base, white pepper, dried thyme, Creole seasoning, tomato paste, and most of the chopped parsley.
Step 6
Let the sauce simmer for at least 30 minutes or more to reduce and allow the flavors to meld.
Step 7
While the sauce simmers, cook enough white rice for the number of people you are serving. It is recommended to cook it in chicken broth with a little butter.
Step 8
Just before the rice is finished cooking, stir the cooked chicken into the simmering sauce to heat through.
Step 9
To plate, pack the cooked rice into a small bowl and invert it onto a serving plate. Pour the chicken étouffée around the rice and garnish with the remaining parsley.