Chicken Etouffee

4 lb (total) boneless chicken breasts & thighs

salt

Garlic Powder

Cayenne Pepper

1 1/4 cups flour

Vegetable oil for frying

1/2 cup finely chopped onions

1/2 cup finely chopped celery

1/2 cup finely chopped bell pepper

4 cups chicken broth

3 teaspoons CaJohns Cajun Seasoning

1/2 lb butter

3/4 cup very finely chopped green onion

Rub all sides of chicken pieces  with a generous amount of salt, garlic powder and cayenne making sure it is evenly covered. Let stand in refrigerator for 30 minutes.  In a plastic bag, combine the flour, 1/2 teaspoon of salt, 1/2 teaspoon garlic powder and 1/2 teaspoon red pepper. Ad the chicken pieces and shake until the pieces are coated. Reserve any excess flour.

Heat 1 1/2 inches of oil in a heavy, high-walled skillet to 375 degrees. Fry the chicken pieces until both sides are browned and the meat is fully cooked (about 5-7 minutes per side). Drain on paper towels and set aside. Carefully pour the oil into a large glass measuring cup, leaving as much of the browned pieces in the skillet as possible. Scrape the skillet bottom with a spoon to dislodge any stuck particles, then return 1/2 cup of oil to the skillet.

Heat the oil in the skillet over high heat until it starts to smoke. Meanwhile, measure out 3/4 cup of flour from the chicken coating (add as much more flour as you need to get to 3/4 cup) In a small bowl combine 1/4 cup each of the “trinity”, onions, celery and bell peppers. When the oil is hot, remove the skillet from the heat and add the flour. Use a long handled metal whisk to stir until all the flour is blended into the oil. Return the skillet to a medium-high heat and whisk constantly until the roux is a dark brown, but be careful not to burn the roux or you! Immediately remove the roux from heat and whisk in the trinity. Continue whisking until the roux stops turning darker, about 2-3 minutes.

Bring 3 1/2 cups of the chicken broth to a rolling boil in a saucepan. Add the roux by spoonfuls stirring until each spoonful id dissolved. Bring the finished mixture to a rolling boil, then reduce the heat and simmer for 15 minutes, stirring almost constantly. When it gets to the consistency of a thick gravy, set it aside.

Melt 1/2 of the butter in a large skillet. Add the remaining trinity and saute over very low heat until the veggies are completely wilted (about 10-12 minutes). Add the roux and the seasoning and simmer for 15 minutes, stirring frequently.

Melt the remaining butter in a sauce pan over medium heat, add the green onion and saute for 2-3 minutes. Add the chicken and the roux mixture and bring to a boil over medium heat. Remove from heat and let sit for 15 minutes. Skim off the surface oil. Place back on a medium burner and bring back to a well heated state. Serve immediately. Place chicken on a bed of rice and cover with sauce.

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