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Message
Chicken etouffee for tailgate
Posted on 10/11/16 at 6:59 pm
Posted on 10/11/16 at 6:59 pm
Does anyone have a recipe for chicken or sausage etouffee for a tailgate? I didn't see one in the recipe file.
6
Posted on 10/11/16 at 7:28 pm to Tiger31
Chicken lends itself better to a stew.
I'll say this.... I grew up in Acadia parish and I've never had a chicken etoufee and or sausage. Only seafood.
Take a bunch of boneless chicken thighs and make a Stew and a macque choux.
Make a dark roux and take it out. Brown boneless chicken thighs (I take out the bones on normal ones that way I can brown the skin). Throw in your veges and brown a bit. Through in your roux and stock. Season at all steps. Cook down several times before adding thighs. Cook down for final time and everything will be done. Cook till desired thickness of stew.
Not sure how good of a cook you are, but a stew is simple food and you can feed a shite ton of people on it.
I'll say this.... I grew up in Acadia parish and I've never had a chicken etoufee and or sausage. Only seafood.
Take a bunch of boneless chicken thighs and make a Stew and a macque choux.
Make a dark roux and take it out. Brown boneless chicken thighs (I take out the bones on normal ones that way I can brown the skin). Throw in your veges and brown a bit. Through in your roux and stock. Season at all steps. Cook down several times before adding thighs. Cook down for final time and everything will be done. Cook till desired thickness of stew.
Not sure how good of a cook you are, but a stew is simple food and you can feed a shite ton of people on it.
Posted on 10/11/16 at 7:33 pm to HebertFest08
I've only had seafood as well but was looking for something cheaper
Posted on 10/11/16 at 7:39 pm to Tiger31
I've never even heard of anything other than seafood/crawfish. Why not make a chicken sausage gumbo?
This post was edited on 10/11/16 at 7:40 pm
Posted on 10/11/16 at 7:44 pm to TigernMS12
I'm open to that. Have a recipe for it?
Posted on 10/11/16 at 7:45 pm to Tiger31
Call it sauce piquant baw
Posted on 10/11/16 at 7:49 pm to GregMaddux
shite man. What's cheaper than a stew made with boneless chicken thighs!
Posted on 10/11/16 at 7:51 pm to Tiger31
quote:
I've only had seafood as well but was looking for something cheaper
Come on man. It's a meal for friends and family not a new car purchase. Get the good stuff.
Posted on 10/11/16 at 7:56 pm to Tiger31
Étouffée just means smothered.
Chicken stew is chicken étouffée.
Most folks just say chicken stew and crawfish étouffée. My grandparents always called it chicken étouffée. They spoke French as a first language. I never heard of chicken stew until I moved to BR to go to LSU.
Chicken stew is chicken étouffée.
Most folks just say chicken stew and crawfish étouffée. My grandparents always called it chicken étouffée. They spoke French as a first language. I never heard of chicken stew until I moved to BR to go to LSU.
Posted on 10/11/16 at 7:57 pm to Tiger31
Emeril's chicken etouffee
I've made this several times now and everyone has loved it.
I've made this several times now and everyone has loved it.
quote:
INGREDIENTS
One 4-pound chicken, cut into 8 pieces
Salt
Cayenne pepper
2 tablespoons vegetable oil
8 tablespoons unsalted butter
3/4 cup flour
1 cup finely diced yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped bell pepper
2 bay leaves
2 cloves garlic, minced
1 bottle dark lager or amber beer
1 quart cold chicken stock
2 teaspoons brown sugar
1/4 cup Louisiana hot sauce
1 tablespoon Worcestershire Sauce
1/4 cup chopped parsley
DIRECTIONS
Season the chicken pieces with salt and cayenne pepper.
Heat 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, Crystal 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.
Posted on 10/11/16 at 8:18 pm to burgeman
Thanks. Any idea how many that feeds, we normally have 20 to 30 people.
Posted on 10/11/16 at 8:24 pm to Tiger31
It should feed around 7 or 8 with rice, so you would have to multiply it.
Posted on 10/11/16 at 8:29 pm to CoachChappy
quote:
Chicken stew is chicken étouffée.
WTF kind of nonsense are you trying to put into that guy's head?
My great grandmothers family was from Acadie. I grew up in the middle of Acadia parish in the middle of rice fields. My grandmother lived in church point and the other in Arnaudville/leonville area.
Etoufee
Stew
Fricassee'
3 completely different things, gravies or whatever you want to call them. But neither of the 3 is the same thing.
Posted on 10/11/16 at 8:38 pm to HebertFest08
Do you really want to get into a whose family is more Cajun conversation?
Stew, fricasee, and étouffée are the same thing with slight varying degrees of thickness. Furthermore, étouffée is usually used for seafood, fricasee for rabbits and game, stew for poultry.
Stew, fricasee, and étouffée are the same thing with slight varying degrees of thickness. Furthermore, étouffée is usually used for seafood, fricasee for rabbits and game, stew for poultry.
Posted on 10/11/16 at 8:42 pm to CoachChappy
quote:
Étouffée just means smothered.
Chicken stew is chicken étouffée.
Not sure why you would be down voted by someone. This is absolutely true,
Posted on 10/11/16 at 8:47 pm to CoachChappy
No I don't. B/c in the end it's pissing match. My point was that to tell someone who obviously doesn't know that all 3 are the same thing is crazy and that I understand what I'm talking about as well.
All Cajun cooking is basically the same style in essence. But, you can't cook a stew like an etoufee or cook a fricassee like a stew etc. All take variable times, darkness and thickness of roux to get different flavors and textures. All start basically the same yes, but just b/c you can do a stew doesn't mean you can cook a fricassee etc. I find stews the easiest to do if you are able to make a roux. Hell, if you can't make one then buy some Carys and throw it in there.
In the end the ol boy asked for something cheap and easy. Jar of roux, guidrys seasoning mix and some chicken thighs. Could feed 20 people for $40?
All Cajun cooking is basically the same style in essence. But, you can't cook a stew like an etoufee or cook a fricassee like a stew etc. All take variable times, darkness and thickness of roux to get different flavors and textures. All start basically the same yes, but just b/c you can do a stew doesn't mean you can cook a fricassee etc. I find stews the easiest to do if you are able to make a roux. Hell, if you can't make one then buy some Carys and throw it in there.
In the end the ol boy asked for something cheap and easy. Jar of roux, guidrys seasoning mix and some chicken thighs. Could feed 20 people for $40?
Posted on 10/11/16 at 9:11 pm to HebertFest08
quote:
In the end the ol boy asked for something cheap and easy. Jar of roux, guidrys seasoning mix and some chicken thighs. Could feed 20 people for $40?
That would be more of a melange, stroganoff or mishmash as opposed to an ettouffee, stew or fricasse. One might even call it a lowly soup.
I would suggest a chicken pottage or goulash using 3 whole biddy, heeled or cock-a-doodle-do's in order to feed his 20 comrades.
Posted on 10/11/16 at 9:40 pm to Martini
And just to confuse matters even more, plenty of people on southern Bayou Lafourche make an etouffee de macaroni....made with yes, pasta, and often including pimento stuffed green olives. And an etoufee des palates (smothered potatoes) is a dry dish cooked in a frying pan, as distinguished from a potato etouffee (usually containing dried shrimp where I'm from). My point is that cajun cooking isn't as dogmatic or consistent as some people want it to be. It is damn flexible and adaptive. For the record, Coach O and I share a hometown. Tell me I'm not a real cajun, cher. My people came over on Le Bon Papa in 1764, and I even have a copy of the ship's passenger list.
Posted on 10/11/16 at 10:03 pm to HebertFest08
I'm with Hebert. Yes, they all use similar or the same base....roux, but the end product couldn't taste more different, mainly because of how dark you make the roux and the type of stock used.
Fwiw I wouldn't bother with a chicken étouffée because your guests are just going to be confused. People expect seafood in étouffée. If you want something cheap and easy, chicken and sausage gumbo or chicken stew (fricasee) is the way to go. Especially easy if you use jarred roux.
Fwiw I wouldn't bother with a chicken étouffée because your guests are just going to be confused. People expect seafood in étouffée. If you want something cheap and easy, chicken and sausage gumbo or chicken stew (fricasee) is the way to go. Especially easy if you use jarred roux.
Posted on 10/11/16 at 10:16 pm to SUB
I'm guessing I'm wrong on this according to some of the above posts, but I've never started a stew (beef/venison) with a roux. Etoufee starts with a blonde butter roux. At least in my mind.
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