Fat Boy's Favorite Etouffee

Ready in 1 hour

An experiment in playing Dr. Frankenstein with the unsatisfactory recipes found on the web for this "Holy Grail" of Cajun cooking. Feel free to modify the peppers and vegetables to your own preference, I tend to go for a little more "heat" then some prefer. And a final note, I use Splenda when I can because my girlfriend is watching her weight, but feel free to use sugar in its place.

Use smaller portions and this can be a very satifying side dish.

Top-ranked recipe named "Fat Boy's Favorite Etouffee"

4 avg, 1 review(s) 100% would make again

Ingredients

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Roux
2 tablespoons Bacon Grease
2 tablespoons Flour
1 cube Vegetable bouillon
-- E'touffee --
1 1/3 clove Garlic; minced
2 ribs Celery; chopped
1/3 cup Yellow Onion; chopped
1/2 cup Red Bell Pepper; chopped
1/2 cup Yellow Bell Pepper; chopped
1/2 cup Green bell pepper; chopped
1/4 cup Green Onions; chopped
1 whole Jalapeno pepper; cored and diced
1/2 whole Serrano chile; cored and diced
1/3 whole Habanero Pepper; cored and diced
1 4-oz can Mushroom stems and peices; drained and chopped
1/3 cup Vermouth
3 cups Water
2 dashes Tabasco sauce
2 tablespoons Worcestershire Sauce
2/3 can Tomato puree
1 dash Salt
1/3 teaspoon Splenda
1/2 teaspoon Black pepper
1/4 teaspoon Ground cayenne pepper
1/4 teaspoon White pepper
1/2 teaspoon Oregano
1/2 teaspoon Thyme
1 whole Bay leaf
1/2 teaspoon Chili powder
1/4 teaspoon Dry mustard
2 tablespoons Cornstarch
2 tablespoon Water
1 1/2 pounds Chicken; cubed
1 cup Cilantro; chopped

Original recipe makes 8

Servings  

Preparation

Tip:

Chop all vegetables prior to starting, everything depends on the roux. The vegetables get sauted with the roux before any liquids are added.

1. In a large pot heat the two tablespoons of bacon grease.

2. Add an equal amount of Flour to grease and stir constantly until mixture is the color of peanut butter. Add Bouillon cube and stir until dissolved.

3. Add garlic and saute for about two minutes. Repeat with the remaining vegetables working your way from hardest to softest.

4. Add chicken, stirring until all pieces are lightly browned.

5. Mix cornstarch with an equal amount of water and set aside.

6. Add remaining liquid ingredients. Stir until well mixed.

7. Add remaining spices and stir until well mixed.

8. Simmer for about ten minutes and adjust seasonings to taste.

9. Continue to cook until the chicken is done. Laddle over Rice and garnish with cilantro.

Credits

Added on Award Medal
Calories Per Serving: 276 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Recipe Links

"I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe  plain white rice. and garlic bread or fresh baked baquettes." Dannydevito1 Dannydevito1

"A variation on this recipe  to use shrimp instead of chicken, I recommend using medium sized shrimp." Dannydevito1 Dannydevito1

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