Receta Chicken Etouffee
This is one of my favorite meals. It doesn’t matter what kind of meat I use I could eat it every single day. Call it a childhood staple. This is how I grew up on hearty Cajun food that is delicious, full of flavor, and simple. At least simple to me. It’s loaded full of veggies which keeps the calorie count down. It keeps you full because it’s loaded full of protein and … Again deliciousness!
You can do a lot of changing like changing the wine for oyster juice or even broth of your choice. You can double the vegetables and the spices or even make it spicier! It’s all in what you want. This is a BYOI recipe… bring your own ideas!
- 1/2 cup margarine
- 1/2 cup all-purpose flour
- 3 stalks celery, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped
- 15 oz. can diced tomatoes
- 3/4 cup clam juice
- 3/4 cup white wine
- 1/2 teaspoon basil
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2-4 teaspoons (to taste) Louisiana pepper sauce (Tabasco)
- 1/2 cup green onions, chopped
- 1 lb. alligator sausage
- 3-4 cups cooked white rice
Directions:
If your alligator sausage is not cooked cut into bite size pieces and pan fry in a large dutch oven. Do not remove the casing or it will all fall apart. Once the alligator is cook put the meat aside but reserve the drippings
In the same pot you cooked the alligator (including the drippings) you will be making the roux. Make roux: Heat margarine in a large, heavy skillet over medium-high heat. Gradually stir in flour. Cook, stirring constantly until brown (slightly darker than peanut butter).
Add celery, onion, garlic, and bell pepper, simmer 10 minutes.
Stir in tomatoes, clam juice, wine, basil, thyme, bay leaf, salt, and pepper. Bring to a boil, simmer for 20-25 minutes, stirring frequently, until vegetables are tender.
While everything is simmering make rice according to package directions and set aside
To your etouffee add hot sauce to taste, sliced green onions, and alligator sausage.
Simmer 5 minutes
Remove bay leaf.
Serve over rice
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