Fat Boy's Favorite Etouffee

An experiment in playing Dr. Frankenstein with unsatisfactory web recipes for this Cajun cooking "Holy Grail." Feel free to modify peppers and vegetables to your preference; I prefer more heat. I use Splenda because my girlfriend watches her weight, but use sugar instead if you like. Use smaller portions for a satisfying side dish.

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Fat Boy's Favorite Etouffee Save
Fat Boy's Favorite Etouffee
cajun

An experiment in playing Dr. Frankenstein with unsatisfactory web recipes for this Cajun cooking "Holy Grail." Feel free to modify peppers and vegetables to your preference; I prefer more heat. I use Splenda because my girlfriend watches her weight, but use sugar instead if you like. Use smaller portions for a satisfying side dish.

  • Preparing Time: 45 minutes
  • Total Time: 1 hour and 30 minutes
  • Served Person: 8
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main dish

Step-by-step

  • Tip: Chop all vegetables prior to starting, everything depends on the roux. The vegetables get sauted with the roux before any liquids are added.
  • In a large pot heat the two tablespoons of bacon grease.
  • Add an equal amount of Flour to grease and stir constantly until mixture is the color of peanut butter. Add Bouillon cube and stir until dissolved.
  • Add garlic and saute for about two minutes. Repeat with the remaining vegetables working your way from hardest to softest.
  • Add chicken, stirring until all pieces are lightly browned.
  • Mix cornstarch with an equal amount of water and set aside.
  • Add remaining liquid ingredients. Stir until well mixed.
  • Add remaining spices and stir until well mixed.
  • Simmer for about ten minutes and adjust seasonings to taste.
  • Continue to cook until the chicken is done. Laddle over Rice and garnish with cilantro.

Deep mahogany roux coats tender cubes of chicken alongside a heavy hand of aromatics, marrying regional Creole techniques with dense spice blends. Rich gravies built on fat-and-flour bases demand rigorous attention during initial browning, shifting quickly from toasted nut aromas to acrid bitterness if left unattended. Thorough prep prevents scorching because stirring cannot stop once flour hits hot bacon grease.

Freezing and Reheating Behavior

Stews containing heavy starch thickeners and long-simmered vegetables freeze exceptionally well when cooled rapidly in shallow containers before sealing. Airtight plastic containers keep properly stored portions safe for up to three months at zero degrees Fahrenheit. Separation occurs naturally during thawing due to the cornstarch and flour thickening agents; gentle heat on the stovetop combined with vigorous whisking restores the original emulsion without sacrificing texture. Adding a splash of water during the reheating phase prevents the bottom from burning as the starches reactivate.

  • Stir continuously during the roux stage until it reaches a peanut butter hue.
  • Cool cooked portions below 40 degrees Fahrenheit within two hours before freezing.
  • Reheat gently over medium-low heat to prevent the chicken proteins from toughening.
Waffles?
Brie and Parmesan Polenta?
Pancakes?
Venison Gumbo?
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