| Poppy Tuckers Chicken Etouffee |
Recipe Type: Main
Author:
Cook time: 2 hours
Total time: 2 hours
Serves: Many
Another Great “Cajun Classic” from our friends in Louisiana!
Ingredients
- 6 (8-10 oz) Chicken Breasts (bone in, skin on, wing removed)
- Salt (To Taste)
- Pepper (To Taste)
- 1 ¼ Cups All-Purpose flour, divided
- 1 Cup Bacon drippings or oil, divided
- 1 medium Onion, chopped
- 1 medium Bell Pepper, seeded and chopped
- 3 ribs Celery, chopped
- 2 (12oz) bottles Abita Amber Beer
- 1 Cup Chicken Broth or stock
- 3 Garlic Cloves, minced
- 2 tsp dried Thyme leaves
- 1 Bay Leaf
- 2 Tbsp Hot sauce
Instructions
- Season the chicken with salt and pepper. Put ½ cup of the flour in a shallow bowl. Heat ½ cup of the bacon drippings or oil in a large skillet over medium heat. Dredge the chicken breasts in the flour and add to the skillet. Brown evenly on both sides, about 4 minutes per side. Transfer to a platter and set aside.
- Combine the remaining ½ cup bacon dripping or oil with the remaining ¾ cup flour in a large, heavy pot or dutch oven over medium heat. Cook stirring constantly, to make a dark brown roux, about 20 minutes. Add the onion and cook, stirring, until the onion caramelizes, 8-10 minutes. Add the bell pepper and celery; cook, stirring, until the vegetables are tender, 3 to 4 minutes. Add the beer, broth or stock, garlic, thyme, bay leaf, and hot sauce. Season with salt and pepper. Cook briskly for 10 minutes.
- Add the chicken breasts and reduce the heat to a simmer. Cover and simmer until the chicken is very tender, 1-1.5 hours. Adjust seasoning to taste. Serve over a bed of cooked rice.
- For modifying with seafood, start at the 2nd paragraph. Once you arrive at the 3rd paragraph add your seafood and cook to desired doneness. I have followed this recipe using about 2 lbs shrimp and 2 lbs crawfish tails and only cooked for about 10-12 minutes simmering. I have used lump crab meat as well and all turned out fantastic.
- For preparing on the grill dome I would use a cast iron dutch oven with a DD down indirect with a pizza stone. I hope you guys enjoy this cajun classic that can be used with most any protein or used as a topping sauce for fried, blackened, or baked fish.
Notes
Recipe Submitted by: Buffalo Boone (Grill Dome Community)