Tuesday, February 20, 2007

Fat Tuesday

On the menu tonight:

Bayou Red Beans and Rice

Chicken Etouffee
from The Joy of Cooking

Rinse and pat dry:
4-5 lbs chicken parts

Mix together:
1 tsp paprika
1 tsp dried thyme
1 tsp salt
1/2 tsp ground black pepper
1/2 tsp dried basil
1/4 tsp ground red pepper

Rub all over the chicken pieces.

Pour into a brown paper bag:
1 cup flour

Shake 4 pieces of chicken at a time to coat with flour; remove and shake off excess. Repeat until all the chicken is coated. Reserve the flour.

Heat in a heavy skillet over medium-high heat:
3 Tbsp vetegtable oil

Brown chicken pieces on both sides, about 5 minutes each side. Remove chicken from skillet and leave about 3 Tbsp of fat in the skillet. Reduce heat to medium. Using a wooden spoon, stir in 3 Tbsp of reserved flour. Cook, stirring constantly, until roux is almost as dark as milk chocolate. This may take as long as 20 minutes. (Be careful! Roux can burn quickly. If the roux burns, throw it out and start over.) Stir in:

1 cup chopped onions
1/2 cup chopped celery
1/4 cup chopped red bell peppers
1/4 cup chopped green bell peppers
1/4 cup chopped andouille sausage or smoked ham

Cook, stirring, until vegetables are golden brown, 5-6 minutes.

Add:
2 Tbsp chopped garlic
1/4 tsp dried sage, crumbled
1/4 tsp dried thyme

Stir well and cook for 1 minute more. Stir in:
2 cups chicken stock
3 Tbsp tomato paste
1 Tbsp Worcestershire sauce
1/4 tsp Tabasco sauce

Stirring constantly, bring sauce to a simmer. Return chicken pieces will all accumulated juices to skillet. Reduce heat so the sauce bubbles gently. Cover the pan and cook, turning pieces occasionally, until chicken is cooked through, about 30 minutes. Remove chicken to a plate. Skin the fat from the sauce with a spoon. Add:

1/2 cup finely chopped scallions
1/4 cup chopped fresh parsley

Boil until the sauce is thickened. Season sauce generously with salt, ground black pepper, and Tabasco sauce.

Serve with hot cooked rice.

Green Salad

Hot French bread with garlic butter

Mardi Gras Quick King Cake

That's a whole lot of fat and carbs!

3 comments:

Lee R. Shelton, III said...

Your mom made the chicken etouffe tonight. Delicious!! And the King Cake was MMMMMM GOOD!!! Hope the grandkids enjoyed their supper.

Christy said...

The kids loved the red beans and rice. I made chicken thinking they would never even try the red beans. I'm glad they are getting more adventurous!

Lizzy B. Ventanawho said...

Mmmmm!

I'll have to try it sometime! Nice to meet you! We're the best of the blog party (cuz we're the last-hehe) !!

Stop by sometime,
Anna