Happy Mardi Gras! What better way than to celebrate with some delicious cajun food. The chicken etouffee recipe is from Emeril Lagasse, and it has lots of spice and awesome flavors. The bumblebee stew is on the sweeter side and together, they balance perfectly.
While the etouffe looks like it has a lot of ingredients, it's really not hard. If you can make a roux, you can make this! Basically, throw everything in, and let it just get more delicious the longer it simmers.
Serves 6, easily
1 4 lb chicken cut into 8 pieces
2 tablespoons vegetable oil
8 tablespoons butter
3/4 cup flour
1 cup finely diced onion
2 bay leaves
2 garlic cloves, minced
1 bottle dark lager or amber beer
1 quart cold chicken stock
1 can minced tomatoes
2 teaspoons brown sugar
1/4 cup hot sauce
1 tablespoon Worcestershire Sauce
1/4 cup chopped parsley
Season the chicken pieces with salt and cayenne pepper. Heat the oil in a large dutch oven over medium high heat and sear chicken on both sides until it is 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 12-15 minutes. (It is helpful to use a whisk until the roux is complete and until the liquids have been thoroughly mixed in.)
Immediately add onion and bay leaves and cook until soft, 2-3 minutes. Add garlic and cook another 2 minutes, then add the beer and stir well to loosen any browned bits from the bottom. Add the stock, brown sugar, hot sauce, Worcestershire sauce, tomatoes and stir to combine. Bring to a boil, return chicken pieces to the pot and simmer for 1 hour and 15 minutes until the chicken is very tender.
Remove chicken pieces to a platter and when cool enough to handle, remove the chicken meat from the bones. Return the 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 to combine. Taste and adjust seasoning, if necessary, and serve immediately over rice.
Serves 6, easily
1 large yellow onion, diced
1 stick butter
1/2 - 1 package frozen corn, I like Trader Joe's roasted sweet corn
2 cans black beans
1-2 can diced tomatoes
Saute the diced onion in the butter. Add remaining ingredients. Heat until it simmers; you are done. Serve alongside the chicken etouffee on top of the rice. Garlic bread is also a nice addition!
Happy Mardi Gras!