Savory Southern Chicken Etouffee
Start your New Year off right with this delightful and hearty Chicken Etouffee! Inspired by the flavors of Southern cooking, this dish combines tender chicken pieces simmered in a thick, flavorful sauce made from a rich roux, fresh vegetables, and aromatic spices. Traditionally served with collard greens for prosperity and black-eyed peas for luck, this comforting meal is perfect for gathering with family and friends. Whether you're celebrating a special occasion or simply craving a taste of the South, this Chicken Etouffee is sure to impress your taste buds and warm your soul.
6
Servings
N/A
Calories
18
Ingredients
Ingredients
Roasting chickens
4 lb (cut into 8 pieces)
Salt
to taste
Cayenne pepper
to taste
Vegetable oil
2 tablespoons
Unsalted butter
1/2 cup
All-purpose flour
3/4 cup
Yellow onion
1 cup (finely diced)
Celery
1/2 cup (finely chopped)
Bell pepper
1/2 cup (finely chopped)
Bay leaves
2
Garlic cloves
2 (minced)
Dark or amber beer
12 ounces
Chicken stock
1 quart
Brown sugar
2 teaspoons (firmly packed)
Hot sauce
1/4 cup
Worcestershire sauce
1 tablespoon
Fresh parsley
1/4 cup (chopped)
Cooked rice
for serving
Instructions
1
Season the chicken pieces generously with salt and cayenne pepper, ensuring even coverage.
2
In a large Dutch oven, heat the vegetable oil over medium-high heat. Once hot, carefully add the chicken pieces and sear on both sides until golden brown. Transfer the browned chicken to a platter and set aside.
3
In the same pot, reduce the heat to medium and add the unsalted butter. Once melted, whisk in the flour, stirring continuously to form a roux. Cook the roux until it reaches a chocolate brown color, about 12 to 15 minutes.
4
Add the finely diced onion, chopped celery, chopped bell pepper, and bay leaves to the roux. Sauté for 2 to 3 minutes until the vegetables soften.
5
Stir in the minced garlic and cook for an additional 2 minutes, allowing the garlic to become fragrant.
6
Pour in the beer, using a wooden spoon to scrape any browned bits from the bottom of the pot. This will add depth of flavor to your etouffee.
7
Next, add the chicken stock, brown sugar, hot sauce, and Worcestershire sauce to the pot. Stir well to combine all ingredients.
8
Bring the mixture to a rolling boil. Once boiling, return the seared chicken pieces to the pot. Reduce the heat to low, cover the pot, and let it simmer for 1 hour and 15 minutes until the chicken is very tender.
9
Carefully remove the chicken pieces from the pot and allow them to cool slightly. Once cool enough to handle, shred the chicken meat from the bones and return it to the pot.
10
Continue to cook the mixture for an additional 30 minutes, uncovered, until the sauce has thickened and the flavors have melded beautifully, and the chicken is beginning to fall apart.
11
Stir in the chopped fresh parsley and adjust seasoning to taste, adding more salt or hot sauce if desired.
12
Serve the Chicken Etouffee hot over a generous scoop of cooked rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Southern Chicken Etouffee?
Savory Southern Chicken Etouffee is a hearty dish featuring tender chicken pieces simmered in a thick, flavorful sauce made from a rich dark roux, fresh vegetables, and aromatic spices.
What are the primary ingredients for the etouffee sauce?
The sauce is built from a roux of butter and flour, combined with onion, celery, bell pepper, garlic, beer, chicken stock, and various seasonings.
How do I prepare the chicken for this recipe?
The chicken should be seasoned generously with salt and cayenne pepper, then seared in vegetable oil until golden brown before simmering.
What type of chicken should I use?
The recipe calls for 4 pounds of roasting chickens cut into 8 pieces.
How long does it take to cook the roux?
The roux should be cooked for approximately 12 to 15 minutes until it reaches a chocolate brown color.
What color should the roux be for Chicken Etouffee?
For this specific recipe, the roux should be cooked until it is a deep chocolate brown.
Which vegetables make up the base of this dish?
The dish uses the 'holy trinity' of Southern cooking: yellow onion, celery, and bell pepper.
Why is beer included in the recipe?
Beer is used to deglaze the pot and add a significant depth of flavor to the etouffee sauce.
What kind of beer is recommended?
A dark or amber beer is recommended for the best flavor profile.
How long must the chicken simmer?
The chicken simmers for an initial 1 hour and 15 minutes, followed by an additional 30 minutes after being shredded.
Should the chicken be served on the bone?
No, the recipe instructs you to remove the chicken from the pot once tender, shred the meat from the bones, and return the meat to the sauce.
What is the best way to serve Chicken Etouffee?
It is best served hot over a generous scoop of cooked white rice.
Is this recipe spicy?
The recipe contains cayenne pepper and 1/4 cup of hot sauce, providing a significant Southern kick that can be adjusted to taste.
What side dishes pair well with Chicken Etouffee?
It is traditionally served with collard greens for prosperity and black-eyed peas for luck.
Why is this dish associated with the New Year?
It is a comforting Southern meal often served during celebrations to bring luck and prosperity through its traditional side dishes.
Can I substitute the roasting chicken with other cuts?
While roasting chickens are traditional, you could use other chicken pieces, though cooking times may vary to ensure the meat is tender enough to shred.
What is the purpose of Worcestershire sauce in this dish?
It adds a layer of savory umami flavor that complements the rich roux and chicken stock.
How many servings does this recipe provide?
This recipe is designed to provide approximately 6 servings.
What is a roux?
A roux is a mixture of equal parts fat and flour cooked together, used as a thickening agent and flavor base for the sauce.
How do I deglaze the pot?
Pour in the beer and use a wooden spoon to scrape the flavorful browned bits from the bottom of the Dutch oven.
Can this be made in one pot?
Yes, the entire process from searing the chicken to simmering the sauce is done in a single large Dutch oven.
What type of oil is used for the initial sear?
Two tablespoons of vegetable oil are used to sear the chicken pieces.
Does this recipe use sugar?
Yes, 2 teaspoons of firmly packed brown sugar are added to balance the savory and spicy elements.
How much hot sauce is required?
The recipe calls for 1/4 cup of hot sauce, though you can adjust this at the end of cooking.
When should I add the fresh parsley?
The chopped fresh parsley should be stirred in at the very end of the cooking process.
What does 'etouffee' mean?
Etouffee comes from the French word for 'smothered,' referring to the method of simmering the protein in a thick sauce.
When is the garlic added to the pot?
The minced garlic is added after the onions, celery, and bell pepper have softened in the roux.
Do I simmer the etouffee covered or uncovered?
The first 75 minutes of simmering are covered, while the final 30 minutes are uncovered to allow the sauce to thicken.
How do I know when the sauce is finished?
The sauce is finished when it has thickened, the flavors have melded, and the shredded chicken is beginning to fall apart.
Can I adjust the seasoning at the end?
Yes, the final step is to adjust the seasoning to your preference by adding more salt or hot sauce if desired.