Tuesday is Mardi Gras and I’m thinking rather sadly about the people of Louisiana. New Orleans and Katrina are getting all the attention but the folks down in Cajun country got hit by Rita pretty bad.
Last year I gave you a recipe for jambalaya; this year how about some etouffée? You can make etouffée out of just about anything (beef, pork, duck, shrimp, alligator) and you basically follow the same procedure for all of them but this recipe is for chicken etouffée—it tastes pretty much like alligator.
1 frying chicken, washed and cut up
2 Tbsp. olive oil
4 cups onions, peeled and sliced lengthwise
1 cup bell pepper, washed, seeded, de-veined, and sliced lengthwise
1 cup celery, washed and diced
1 cup parsley, washed and chopped
Tabasco to taste
4 Tbsp. Worchestershire sauce
Salt and pepper
- Brown the chicken pieces on all sides in the olive oil in a large frying pan with a lid over high heat.
- Add the remaining ingredients, reduce the heat, bring to a simmer, and cover securely.
- Simmer over low heat covered for several hours until you can’t stand it any more.
Now, if you were making duck or alligator etouffée, you’d probably want to add a little finely chopped lemon, too.