Chicken Etoufee PDF Print E-mail
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Wednesday, 22 June 2011 15:18

½ cup cooking oil 2 TBS Tony Chachere’s Seasoning Mix 1 whole fryer (4 pounds), cut into serving pieces 2 TBS flour 2 large onions, sliced ¼ cup finely chopped carrots ½ red bell pepper, finely chopped ½ green bell pepper,...

 

  • ½ cup cooking oil
  • 2 TBS Tony Chachere’s Seasoning Mix
  • 1 whole fryer (4 pounds), cut into serving pieces
  • 2 TBS flour
  • 2 large onions, sliced
  • ¼ cup finely chopped carrots
  • ½ red bell pepper, finely chopped
  • ½ green bell pepper, finely chopped
  • ½ cup finely chopped celery
  • 3 cloves garlic, minced
  • 1 tsp Tabasco sauce
  • ½ cup chicken stock
  1. Heat oil in large, heavy skillet with cover
  2. Coat washed and dried chicken pieces with Tony’s; put into hot oil and brown on all sides; remove to a warm plate
  3. Add flour to hot oil and cook for 3 minutes, stirring constantly
  4. Return chicken to skillet and add all remaining ingredients, reduce heat to low and simmer covered for 1 hour, until chicken is tender; stir about 3 times during the cooking process
  5. Serve over steamed rice

Serves 6

 

Last Updated on Wednesday, 06 July 2011 02:19