You are here:
  1. Home
  2. Main dishes - meat
  3. Chicken Étouffée


1 Chicken Étouffée

2 Main dishes - meat recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Chicken Étouffée

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

0 portion(s)

Creole Spice

  • 1 level teaspoon black pepper, ground
  • 1 level teaspoon white pepper, ground
  • 1 level teaspoon cayenne pepper
  • 1/2 level teaspoon thyme, dried
  • 1/4 level teaspoon mustard powder
  • 1/4 level teaspoon ground mace
  • 1 leaf bayleaf, finely crumbled

Chicken Étouffée

  • Sm bunch parsley
  • 1/2 portion onion large
  • 40 g Celery
  • 40 g capsicum, red or green
  • 65 g olive oil
  • 45 g flour
  • 1 level tablespoon Thermomix Vegetable Stock Paste
  • 370 g water
  • 1 can tomatoes, 400g, chopped
  • 1-2 level teaspoons Creole Spice
  • 1 level teaspoon salt, fine
  • 550 g chicken thighs cubed, 2cm

Rice

  • 900 g water
  • 400 g rice, Long or medium grain
Add to shopping list
5

Recipe's preparation

    Creole Spice

  1. In a small bowl, combine all Creole Spice ingredients; set aside. 
    Note: I make this Chicken Étouffée recipe so often, I usually make up the Creole Spice Recipe x 10 and keep in a spice jar, so it’s always ready to use.

    2. Chicken Étouffée

  2. Chop handful of Parsley 2-3 seconds, speed 6. Set aside.

  3. Place the Onion, Celery and Capsicum in the TM bowl and chop 2-3 seconds on speed 4.

  4. Add to TM bowl Olive Oil and Flour and sauté 5 minutes at 100°C using Reverse + speed 1.

  5. Add stock, can of chopped Tomatoes, Creole Spice salt, cubed Chicken and water and cook for 15 - 20 minutes, 100°C using Reverse + speed soft.

  6. Pour into ThermoServer to rest and stir in Parsley.

    7. Long Grain Rice

  7. Add Water and Creole Spice into TM bowl.

  8. Insert basket with Rice and cook for 13-16 minutes at Varoma temperature on speed 4.

  9. Remove basket with aid of spatula.

  10. Serve Rice with Étouffée into soup bowls.

10

Accessories you need

  • Simmering basket
    Simmering basket
    buy now
  • Spatula TM31
    Spatula TM31
    buy now
11

Tip

A hearty Cajun stew using the étouffée (“smothered”) cooking method. This is a delicious and rich recipe from New Orleans, Louisiana, U.S.A. made with a chicken, vegetables and spices.

 

I make this Chicken étouffée recipe so often, I usually make up the Creole Spice Recipe x 10 and keep in a spice jar, so it’s always ready to use.

 

Converted from The Junior League of Denver’s Crème de Colorado Cookbook ©1987

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...

Comments

Add a comment

  • I am sorry but I didn’t find it tasted anything...

    Submitted by Tanga10 on 13. June 2018 - 19:08.

    I am sorry but I didn’t find it tasted anything like etouffee either did my daughter. We have both been to New Orleans & this is my favourite dish in the world.

    Login or register to post comments

  • I am confused about the quantity of the creole...

    Submitted by tonnik on 17. November 2017 - 14:42.

    I am confused about the quantity of the creole spice to use in the caserol, and then how much to use in the rice, can the amounts be explained please, I dont want to mess this up, thanks in advance.

    Login or register to post comments

  • This is my absolutely

    Submitted by Nadine71 on 6. December 2013 - 16:03.

    This is my absolutely favourite dish. So yummy and easy to make. Such beautiful flavouredflavoured Love

    Login or register to post comments