Easy Chicken Étouffée
An Etouffee is a "smothered" dish, usually associated with seafood, but also sausage or chicken. Whatever you decide to use, it's smothered in a spicy gravy. I like to describe it as a Cajun or Creole Chow Mein. There are a few schools of thought as to whether it should include beer and/or a roux to thicken it. My version includes both ... and I cheated and started with pre-cooked rotisserie chickens. Because they were so small, and nobody in my family likes dark meat, I got two. It just depends on how many people you're feeding. The same goes for the rice to serve it with. I was feeding 3 tonight, but we have leftovers for another 2 or 3 portions.