Chicken Etouffee!

[SigNate]

Have you ever cooked something or had something that was soooo....... good you overate it? Well, I did just that this evening. Actually I cooked this yesterday for dinner this evening. Some things are just so much better the next day. This was chicken etouffee. I wanted to cook something a little different from my usual repertoire so I decided to make a chicken etouffee. Let me say that I am lucky to be have a friend in the food service distribution industry so on occasion I get an email of what's basically on clearance that is at a very nice price. Yesterday I cooked 10 pounds of boneless/skinless chicken thighs as both a meal for last night and for tonight(or rather this weekend). Lol........ Yesterday's cook/dinner was 10 grilled thighs with homemade baked beans and some leftover new potatoes that I made into a sort of awesome potato hash.




I also had this etouffee cooking while I was grilling the thighs. I started with the roux and added the onions, celery and bell peppers the chicken base and water then let that simmer a bit while I sort of fried a the seasoned and flour dredged chicken thighs.



After adding the chicken I let it simmer a bit more.



Tonight I made some frsh jasmine rice and made a plate that I thought I wouldn't be able to finish but this stuff was sooooo..... good I HAD to eat it. Had some field peas left from the other night along with a fresh creole tomato that I dressed with simple oil and vinegar and Killer Tomato seasoning. THAT is some good stuff!!!!
Oh, this would've been fantastic with some homemade rolls but I made do with some buttered Bunny bread. Lol........

[Bluechip]

Never heard of chicken étouffée but that wouldn't stop me from smashing a plate of it lol.

[saute86]

Where I am from that is what we call a fricassee not etouffee.

[Gerald]

Originally Posted by saute86

Where I am from that is what we call a fricassee not etouffee.

I was having the same problem with the "ettouffee" name.

BUT..... It still looks great regardless what you call it.

Bonless-skinless chicken thighs were on sale here a couple weeks ago, but I did not make it to the store to get some.

[SigNate]

Originally Posted by saute86

Where I am from that is what we call a fricassee not etouffee.

True but, usually to me fricassee dosen't have celery and bell peppers and isn't quite as spicy as this is. Just a different name for stew really I guess but kicked up a bit and this has a little bit more thickness to it.

Bottom line is this is some gooood...... $#!+!!!!

[saute86]

In cajun cooking most dishes have the trinity which is onion celery and bells. In classical french it is called mire pouix. It is the base vegetables in 99% of dishes. The thing about recipes for food is its mainly theory and it is limited to ones creativity. Baking in the other hand is set in stone and cannot very to the chemistry and physics involved. The dish looks great and i know i would hurt myself eating it. If look at the differences in cajun and creole cooking. They are simular in that creole loves tomatoes in most dishes and cajuns dont. It like east vs west. Yall like tomatoes in everything and we like bell peppers.

[SigNate]

This has no tomatoes in it.

[simplepeddler]

looks fantastic as ususal

[saute86]

I know it doesn't have tomatoes I was just using it as a reference to the difference in cooking styles of different parts of the state.

[eman]

I thought a Mirepoix was onions celery and carrots Vs the trinity onions celery and peppers?

[Cappy]

In my world ettouffe is made with caramelized onions and is a onion gravy. Restuarants that dont have time to make the slow cooking gravy often cheat by suing corn starch.

Fricassee is made with a roux. chicken stew is fricassee.

[bjhooper82]

Y'all could call that poo poo in a pot and I would eat it until my belly popped!!

[Juciy]

Yep it's chicken Fricassee


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[Top Dawg]

Call it whatever yall want. I wanna plate

[Andy C]

Originally Posted by Top Dawg

Call it whatever yall want. I wanna plate

Just one?? I want two or 3 plate of all he cooks!!!

[Ilovestohunt]

Originally Posted by Gerald

I was having the same problem with the "ettouffee" name.

BUT..... It still looks great regardless what you call it.

Bonless-skinless chicken thighs were on sale here a couple weeks ago, but I did not make it to the store to get some.

I got no problem with anything SIG does! I love his posts, they look awesome and j get ideas here and there. We just got him back guys... Chill and enjoy!!!!


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[Cappy]

Cajun guys mostly all love to cook and talk about cooking. Just cause we arguing about what to call it doesn't at all mean we wouldn't all eat it and love it Sig being a New Orleans guy that likes to cook knows this and I am sure he aint offended. Cause he knows how we roll.