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Started By
Message
Chicken Etouffee Picture Thread
Posted on 12/12/16 at 10:13 am
Posted on 12/12/16 at 10:13 am
Used recipe by Emeril. Turned out pretty good in my opinion!
Started out by browning the chicken:
Removed the chicken and added butter and flour to make roux:
In with the vegetables:
Added a bottle of beer:
Added hot sauce, worcestershire, brown sugar and chicken stock. Added the chicken back in to cook for a while :
Pulled the chicken apart and goes back in with some fresh chopped parsley:
Ready to eat:
Started out by browning the chicken:
Removed the chicken and added butter and flour to make roux:
In with the vegetables:
Added a bottle of beer:
Added hot sauce, worcestershire, brown sugar and chicken stock. Added the chicken back in to cook for a while :
Pulled the chicken apart and goes back in with some fresh chopped parsley:
Ready to eat:
9
Posted on 12/12/16 at 10:17 am to Hat Tricks
looks good
the only critique is that I would have browned the chicken more
the only critique is that I would have browned the chicken more
Posted on 12/12/16 at 10:19 am to Hat Tricks
None of that looks like etouffee. It looks yummy, but I think you made a chicken gumbo.
Posted on 12/12/16 at 10:20 am to Gaston
quote:
but I think you made a chicken gumbo.
Posted on 12/12/16 at 10:20 am to Salmon
quote:
looks good
the only critique is that I would have browned the chicken more
Agreed. I got a little impatient on that.
Posted on 12/12/16 at 10:23 am to Gaston
Posted on 12/12/16 at 10:24 am to Hat Tricks
Looks good for a chicken dish. I've made Paul Prudhomme's version from his first cookbook and it's good, also. Definitely has a flavor similar to his gumbo, but more of a smothered chicken dish. Recommend.
Posted on 12/12/16 at 10:24 am to Gaston
quote:
but I think you made a chicken gumbo.
Posted on 12/12/16 at 10:25 am to Gaston
Is the difference between gumbo and etouffee the roux (brown vs blonde)?
Posted on 12/12/16 at 10:28 am to Coater
Maybe butter roux and beer is the difference. I would destroy it regardless.
Posted on 12/12/16 at 10:56 am to LSUballs
quote:
Message
Chicken Etouffee Picture Thread by LSUballs
Maybe butter roux and beer is the difference. I would destroy it regardless.
Same, looks good and I would eat it.
Posted on 12/12/16 at 7:48 pm to Coater
quote:
Is the difference between gumbo and etouffee the roux (brown vs blonde)?
For me, butter blonde roux. Just enough to get the raw flour flavor out.
And add a little tomato sauce to give it depth and that awesome orange color.
Posted on 12/12/16 at 7:55 pm to Hat Tricks
Yum
Posted on 12/12/16 at 9:47 pm to Hat Tricks
Don't care what you call it, would eat.
Posted on 12/13/16 at 6:48 am to tlsu15
quote:
Don't care what you call it, would eat.
same here
Looks like a smothered chicken and gravy but would destroy
Posted on 12/13/16 at 7:51 am to Hat Tricks
That looks incredible.
Posted on 12/13/16 at 1:13 pm to Hat Tricks
I think everyone agrees the one thing they would call it is "eaten."
Would destroy.
Would destroy.
Posted on 12/13/16 at 4:01 pm to Hat Tricks
Congrats on the gumbo!
Posted on 12/13/16 at 4:04 pm to Hat Tricks
Going to try it tonight!
Thanks for the recipe link!
Thanks for the recipe link!
Posted on 12/14/16 at 9:09 am to FineWine
quote:
Going to try it tonight!
Thanks for the recipe link!
How did it turn out?
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