Chicken Etouffee

When we went to New Orleans back in September 2019 it was the first time I'd tried authentic NOLA craw-fish etouffee...and I was hooked! Of course, being in landlocked Indiana (BOO!) it's hard to find craw-fish to really support the traditional dish, so I use chicken; and I'll throw in mini shrimp in if I can find it reasonably priced. The roux is what is important in this dish and this is another "patience is a virtue" meal, because you really need to stay focused and be able to whisk continuously for 15-20 minutes and there's a lot of chopping and dicing involved. I'm sure there's shortened, crock-pot versions...but this ain't one of 'em.

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Servings: about 4 hearty bowl fulls

Ingredients:

--1 cup all-purpose flour

--1 cup unsalted butter

--4 cups onions, chopped *yellow preferred

--2 cups celery, chopped

--2 cups bell peppers, chopped

--3 TBSP Cajun seasoning (you can use paprika if you want less spice)

--1 TBSP fresh garlic, chopped

--3 TBSP minced, dried garlic flakes

--2 cups chicken stock

--2 lbs chicken breast, cooked & chopped

--mini shrimp, if using

--2 bay leaves (remember to remove before serving)

--2 TBSP fresh parsley, chopped

--2 cups white rice

--cilantro to garnish

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1. Cook your chicken to your preference and then chop into bite size chunks and set aside.

2. Cook the rice according to package instructions and keep covered and warm.

3. Start your roux; in saute pan melt the butter over medium heat. Then add the flour and whisk continuously; this takes about 15-20 minutes. Whisk until the color is medium-dark brown and smells "nutty". It should resemble peanut butter.

4. Add roux to a COLD stock pot to stop the cooking. Add Cajun seasoning, onions, celery, and peppers. Turn heat to low-medium heat and stir until well blended and simmering.

5. Add cooked chicken, garlic, minced garlic, and 1 cup of the chicken stock, stir. Gradually add more stock, a little at a time, until your sauce is to your desired thickness.

6. Add bay leaves and cook over medium heat for 30 minutes.

7. **If you're adding mini shrimp, place them in the pot when 8 minutes remains on your timer and cover loosely with a lid to keep some steam in. Be careful not to overcook them.

8. Add chopped parsley, then serve with rice and top w/ cilantro, if using.

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