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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Chicken Etouffee
cajun
chicken
roux
main
cast-iron
Literally smothered — chicken cooked down in a blond roux with the trinity until the gravy is thick enough to stand a spoon in.
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RECIPE
Chicken Etouffee
Literally smothered — chicken cooked down in a blond roux with the trinity until the gravy is thick enough to stand a spoon in.
Prep20 mins
Cook60 mins
Total80 mins
Servings6
cajun
chicken
roux
main
cast-iron
Ingredients
- 2 lb boneless chicken thighs, cut in chunks
- 1/2 cup bacon fat
- 1/2 cup all-purpose flour
- 1 onion, 2 celery ribs and 1 green bell pepper, diced
- 4 cups chicken stock
- 1 tbsp Crystal hot sauce
- 2 tsp file powder
- 3 scallions, sliced
- 2 tsp kosher salt
- 4 cups cooked long-grain rice
Preparation
1
Melt the bacon fat, whisk in the flour, and stir constantly over medium heat for 20 minutes until the roux is the color of peanut butter. Depth of color is depth of flavor, but black specks mean it is burnt — start over.
2
Tip the diced trinity straight into the hot roux. The vegetables stop the roux cooking, which is the whole reason they go in at this exact moment.
3
Cook 8 minutes until soft, then add the stock a ladle at a time, whisking smooth between additions.
4
Add the chicken and simmer uncovered 35 minutes until the gravy thickens and the meat shreds under pressure.
5
Season with salt and the hot sauce.
6
Take the pan off the heat before stirring in the file powder. Boiled file turns stringy and ropey.
7
Serve over rice with scallions.
Servings and Nutrition
Number of Servings in Chicken Etouffee6
Nutrition for 1 serving (1 1/2 cups over rice)
680Calories (kcal)
42Protein (g)
52Carbs (g)
34Fat (g)
Protein 42.0g25%
Carbs 52.0g30%
Fat 34.0g45%