Chef Nino Cooking Class
Easy Chicken Étouffée
1 pound Rouses Rotisserie Chicken, deboned and shredded
1 stick unsalted butter
2 cups chopped onions
½ cup chopped celery
½ cup chopped green bell peppers
2 teaspoons garlic, finely chopped
2 bay leaves
1 tablespoon flour
1 cup water
2 tablespoons tomato paste
Cajun seasoning, to taste
2 tablespoons finely chopped parsley
3 tablespoons chopped green onions
10 cups cooked rice
In a large sauté pan over medium-high heat, melt the butter.
Add the onions, celery and bell peppers, and sauté until the vegetables are wilted, about 10 to 12 minutes.
Add the chicken, garlic and bay leaves, and reduce heat to medium. Cook for 10 to 12 minutes, stirring occasionally.
Dissolve the flour in the water, then add it to the cooking chicken, stirring continuously while adding it. Add tomato paste and stir until blended.
Season with Cajun seasoning to taste. Stir until the mixture thickens, about 4 minutes.
Stir in the parsley and green onions, and continue cooking for 2 minutes more.
Serve over rice.