Chicken Étouffée

This is another one of the late night creations that Jay dreamed up. Since my lovely boyfriend is from the south with family from Louisiana I often learn to cook dishes I never had tried. I had come home from the gym planning to make some quick dinner and he was in the kitchen chopping what he calls the Cajun trio of peppers, onion and celery. I walk in the door all excited to see him in the kitchen and he yells “just in time, I need help.” As great as it is to have someone else cook for you I must admit that spending time in the kitchen together cooking and hanging out reminds me how much I love this wonderful guy and how he is the reason I have gotten to this point.

This a great dish for upcoming Mardi Gras no better way to be transported to New Orleans, the only thing missing are the beads!


2 Tbs Butter

1 Tbs Brown Rice Flour

1/2 Cup Gluten Free Beer

1/2 Cup Water

2 Cups Chicken Broth

2 Cups Crushed Tomatoes

4 Chicken Thighs

1/2 White Onion Chopped

1 Pepper Chopped

2 Celery Stalks Chopped

2 Cloves Garlic Chopped

1 Tbs Salt

1 Tbs Pepper

1 Tbs Cajun Seasoning

1/4 Cup Chopped Parsley

1/2 Tbs Pepper Flakes

1 Bay Leaf

3 Cups Chopped Okra

This dish needs a little love but it’s totally worth it. Start by salting chicken and then browning chicken in the bottom of an oiled big pot. You’re not cooking it but just browning the outside. Remove chicken and set aside. Place in the butter and melt while scrapping the bits of chicken off the bottom and mixing with the butter. Now add rice flour and mix together well. You are trying to make a lose light brown paste but be very careful not to burn it. Add the water slowly with continuing to mix the flour and butter until you have a smooth consistency. Add the onion, pepper, garlic and celery and begin to cook the veggies down. Add remaining salt and all spices. After a few minutes add the beer and broth. Mix well and then add tomato broth. Now cut the chicken into small pieces and add to pot. Mix in Okra and bring to boil. Stir again well making sure to scrap the bottom and then lower to a simmer and add bay leaf and parsley. Let it cook down for about 30 minutes mixing occasional. Serve warm with rice or on its own. Enjoy!






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