Chicken Touffe Recipe

Straight from new orleans, this fabulous cajun/creole main dish is simple and delicious. Chicken etouffe is a takeoff on shrimp or crawfish etouffe. This type of recipe is simply meat "Smothered" In a rich sauce made by starting with a roux, which is a mixture of fat and flour cooked together until the flour turns brown. Roux is a classic recipe that is used in many cajun and creole dishes. Most roux is made with oilin this recipe, butter is added for more flavor and richness. As the flour browns in the fat, it begins to taste nutty, but the thickening power is lost. That's why so much flour is used in this recipe relative to the amount of liquid. Typically, a roux is cooked separately and added to the dishin this recipe, the roux is cooked along with the chicken to save time. You can find cajun or creole seasoning blends at most large supermarkets. They are a combination of spices including garlic powder, onion powder, paprika, lots of peppers, oregano, and other ingredients. Most are fairly spicy, so adjust the amount used in this recipe to your taste.