A simple chicken etouffee
This is simpler than my usual chicken etouffee. It uses Tony Chachere’s Roux to make it easier and faster.
The roux mix has spices and salt – adding only about 240 g salt, to the salt in the chicken, per serving.
Ingredients
- 2 Tsp olive oil
- 1 onion – finely diced
- 3 stalks celery – finely diced
- 1 green pepper – finely diced
- 4 Tsp Tony Chachere’s Roux
- 2 cups Unsalted Chicken Broth
- 1 Tsp garlic powder
- 1 tsp Tony Chachere’s No Salt Seasoning Blend
- 1/2 of meat from a rotisserie chicken
Instructions
Cook the onion in olive oil for about 5 minutes. Add the celery and green pepper and cook an additional 8 to 10 minutes.
Mix the roux powder with some chicken broth and add to vegetables. Add garlic powder and rest of chicken broth.
Let simmer for an hour or more.
Serve with rice.
