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Etouffee with Chicken Thighs Recipe

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This recipe for Etouffee with Chicken Thighs is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 to 6 Chicken thighs
1 Onion chopped
1 Bell Pepper chopped
4 Ribs Celery chopped
2 Cloves Garlic minced
1 Pat Butter
1/3 cup all purpose flour
1/3 cup cooking oil
1 T Tony Chachere"s Creole Seasoning
1/2 t Beau Monde
Salt & Pepper
1 T Tomato Paste
1 can Chicken Broth
Directions:
Directions:
Melt butter in the cooking oil. Salt & Pepper the Chicken and brown in the butter and oil turning as needed until the Chicken is well browned and there is no blood evident. Remove the Chicken and add the flour to the pan. Stir to mix well and cook stirring constantly on medium high heat until you have a light brown roux, then add the chopped veggies. Cook until onions are softened. (add a little broth if needed to prevent burning). Add Chicken Tomato paste and seasonings and broth as needed to make the gravy fairly thick. Turn the heat to low and cook for 20 to 30 minutes or until the Chicken is done. Correct the seasoning and serve over cooked rice.

 

 

 

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