Directions:
- Chicken Stock for Etouffee: Put chicken in water and bring to boil; add vegetables and bay leaf; simmer on low heat for 1-2 hours; replenish water as needed to keep 2 3/4 cups of liquid in the pot; strain and use immediately or refrigerate.
- Flour Coating: Combine all ingredients in a plastic bag.
- Fried Chicken: Generously rub all the chicken pieces with the seasonings; set aside at room temperature for 30 minutes; heat 1 1/2 oil to 375°F in a cast iron skillet; add chicken to flour coating and shake to coat thoroughly; reserve any excess flour.
- Fry chicken until browned and cooked through, about 8 minutes per side; drain on paper towels and set aside; pour oil from skillet, retaining, and scraping loose, any browned bits, and 1/4 cup of the oil in the skillet.
- Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
- Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 5 minutes; remove from heat; use a LONG handled whisk and gradually mix in flour; reduce heat to medium-high; return skillet to heat and cook, stirring constantly, until roux is dark red-brown, 3-5 minutes; don't let roux scorch and DON'T get it on your skin!
- Remove from heat and stir in HALF the combined vegetables; stir for 3 minutes while the roux cools down; set aside.
- Gravy: Bring the stock to a boil in a 2-quart saucepan; gradually whisk in roux and stir until incorporated; bring mixture to a rolling boil; reduce heat to low; continue stirring and simmer another 15 minutes; gravy should be very thick; set aside.
- Finish: In a large skillet, melt 2-3 T butter over very low heat; stir in remaining chopped vegetables and sauté 10-12 minutes, until completely wilted stirring occasionally; add the reserved gravy and the dry Seasoning Mix; simmer another 15 minutes and stir often.
- In a 4-quart saucepan, melt the remaining 2-3 T butter; sauté the green onions 2 minutes; add the chicken and gravy and bring to a boil over medium heat; remove from heat and set aside for 15 minutes.
- Skim oil off surface of etouffee; reheat, adding more stock if needed to thin the gravy; for each plate place 1/2 cup rice, pour on 1/3 cup sauce, and top with 2 pieces of chicken; serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 616.06 Kcal (2579 kJ) | ||
| Calories from fat | 328.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.48g | 56% | |
|---|---|---|---|
| Cholesterol | 196.67mg | 66% | |
| Sodium | 679.27mg | 28% | |
| Potassium | 569.79mg | 12% | |
| Total Carbs | 27.54g | 9% | |
| Sugars | 2.63g | 11% | |
| Dietary Fiber | 2.61g | 10% | |
| Protein | 41.81g | 84% | |
| Vitamin C | 13.4mg | 22% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 5.5mg | 31% | |
| Calcium | 71.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 137.7 Kcal (577 kJ) | ||
| Calories from fat | 73.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.15g | 56% | |
|---|---|---|---|
| Cholesterol | 43.96mg | 66% | |
| Sodium | 151.83mg | 28% | |
| Potassium | 127.36mg | 12% | |
| Total Carbs | 6.16g | 9% | |
| Sugars | 0.59g | 11% | |
| Dietary Fiber | 0.58g | 10% | |
| Protein | 9.34g | 84% | |
| Vitamin C | 3mg | 22% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 1.2mg | 31% | |
| Calcium | 16mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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