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CHICKEN ÉTOUFFÉE

¾ cup + 2 tbsp. vegetable oil Make a brown roux
Heat the vegetable oil in a heavy-duty skillet over high heat. When the oil is hot, about 350°F,
1 cup all-purpose white flour
gradually add the flour, whisking constantly.
1 tbsp. mild olive oil (pomace or pure)
Cook the roux, whisking constantly, until the roux turns the color of peanut butter and begins to
2 cups finely diced yellow onion thicken, 3-5 minutes. Reduce heat to low and continue cooking, whisking constantly, until the
1 ½ cups finely diced celery roux turns caramel color and thins out again, 3-5 minutes.

1 cup finely diced green bell peppers Increase heat to medium and continue cooking the roux, whisking constantly, until the roux turns
1 bay leaf dark brown (chocolate brown). Remove from heat and set aside. Stir once or twice while cooling.

6 cups diced, boneless chicken meat, Make the étouffée
1-inch pieces (about 3 lbs.) In a bowl, mix together the onions, celery, and bell peppers. Heat the olive oil in a separate pot
over high heat. Add half of the mixed vegetables and cook, stirring as needed, until the onions
1 ½ tsp. minced fresh garlic turn brown (caramelized). Add the remaining onions, celery, bell peppers, and the bay leaf. Cook,
1 ½ tsp. salt stirring as needed, until the onions become soft and clear, 6-8 minutes.

¼ tsp. ground white pepper Reduce heat to medium. Add the diced chicken, garlic, salt, white pepper, black pepper, cayenne,
¼ tsp. ground black pepper thyme, sweet basil, and oregano. Cook, stirring constantly, until the chicken pieces turn white, 3-4
minutes.
¼ tsp. ground cayenne pepper
¼ tsp. whole-leaf dried thyme Add the chicken stock and bring the mixture to a boil. Pour off any excess oil from the roux.
Gradually add the roux to the boiling stock mixture, whisking constantly until thoroughly
½ tsp. whole-leaf sweet basil incorporated. Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Skim as
needed. Serve with rice. Serves 4.
½ tsp. whole-leaf oregano
3 ½ cups unsalted chicken stock Recipe courtesy of Chef Frank Brigtsen of Brigtsen’s Restaurant.
Visit @GoNOLA504’s Instagram TV to see a cooking demonstration.

NEW ORLEANS

Some people eat to live, but New Orleanians live to eat. Enjoy a little taste of New Orleans at home,
until your next visit to our city’s delicious, one-of-a-kind restaurants.
NewOrleans.com/Contact-Us | NewOrleans.com

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