Chicken Etouffee (Slow Cooker)
"Inspired from Joe Simmers, Creole Slow Cooking"
- Ready In:
- 6hrs 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 1⁄2 cup butter
- 1⁄2 cup flour
- 5 cups chopped onions
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 1 tablespoon minced garlic
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1⁄4 - 1⁄2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 tablespoon paprika
- 1 1⁄2 cups chicken stock or 1 1/2 cups chicken broth
- 3 lbs boneless skinless chicken thighs, cut into 1 inch cubes
- 1 cup sliced green onion
- 1⁄4 cup choppd parsley
directions
- Melt the butter in a large, heavy bottomed pot set over medium-high heat. Whisk in the flour and cook, stirring constantly to make a light-to-medium brown roux (about the color of peanut butter or a little lighter). Immediately add the chopped onion, bell pepper and celery. Reduce the heat to medium and cook, stirring often, for 10 minutes. Stir in the garlic, three peppers, salt and paprika; cook 1 minute. Add the chicken stock and stir to mix. Bring the mixture to a boil, stirring often.
- Transfer the contents of the pot to the slow cooker and add the cubed chicken. Stir to mix, cover and cook on HIGH for 3 hours or LOW for 6 hours. Stir in the sliced green onions and chopped parsley, adjust seasonings and cook, covered for an additional 5-10 minutes.
- Serve over rice.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
