SPICY CHICKEN ETOUFFÉE
Вставка
- Опубліковано 20 жов 2024
- Chef Brenda of Brenda's French Soul Food restaurant in San Francisco walks you through how to cook her version of Spicy Chicken Etoufée with lotsa' Hot Sauce.
Makes one big ass pot (about 4 quarts)
If you'd like to cook along you will need:
3 Tb Canola Oil
1 Stick Butter, Salted or Unsalted doesn’t matter
1 TB Dried Thyme
2 Bay Leaves
Medium Yellow Onion, Diced
6 Peeled Garlic Cloves, Minced
1 C Tomato Paste
3/4 C Flour
3.5# Boneless, Skinless Chicken Thigh Meat, cut into 1”-ish cubes
2 TB Chicken Base (I use Better Than Bouillion brand)
4 C Water
1 Large or 2 Small Green Bell Peppers, Diced
6 Oz Crystal Hot Sauce
1 TSP Kosher Salt
1/2 TSP Black Pepper
1/2 TSP Cayenne (or to taste)
Sliced Scallion for garnish
A Pot of Steamed White Rice
Check out all of Chef Brenda's restaurants in the Bay Area currently open!
frenchsoulfood...
brendasoakland...
brendasmeatand...
Still don't wanna Cook Like Brenda? That's OK 'cuz now we
SHIP NATIONWIDE TO YOUR DOOR!
www.goldbelly....
Music performed by Gaucho
I could cry. I miss your restaurant so much since moving from SF to Seattle. This is the best thing I have seen all year.
I love your restaurant so much!!! Thanks for your video. My fav is shrimp and Grits!!!
Always enjoyed the etouffee at Brenda's. I enjoyed the sidebars during this helpful video. Never knew the etouffee had a whole bottle of hot sauce AND cayenne! mmmm... spicy!!! I may be brave and try this at home! Brenda you ARE AWESOME!!! Be safe!!! Be well!!! Looking forward to dining in soon!!!
Our pleasure!
We're excited!
It's amazing how many people down here ( Northshore ) have never heard of chicken etouffee! I grew up in New Orleans eating my moms all the time, besides shrimp and crawfish. It's my comfort food! I do mine different, but will give this a try.
HMMMM... not so sure about those northshore folk (LOL). My brother lives up there. LMK how your étouffée turns out!
So happy to have stumbled on your channel! I’d love a video on your meat jam! I miss the cheddar and scallion biscuits with meat jam from Libby Jane!
Great idea!!
I absolutely love the recipe!
So glad you enjoyed ut!
I've made it over 10 times. Absolutely love it
Thank you so much for your channel. I had an etoufee that I loved that had a black roux. Can you show us how that one's made? What would make the roux black?
Wow! I have to say I've never had étouffée with a black roux. Where did you have it?
@@cooklikebrenda4447 Hi. I had it in Austin, Tx. I guess it wasn't black roux, but very dark, similar to this color:
homecooksguide.com/how-to-make-dark-cajun-roux/
I made it tonight, it was amazing!
Glad you liked it!!
Great job now I want to make it.
How much flour are you using?
Did I miss that?
Thanks
3/4 cups flour. happy cooking!
Great recipe. Make more creole dishes. Great job
It's been awhile but we are still planning on sharing more recipes!
That roux wasn’t cooked right, it was too fast…try starting first with the roux get it to a peanut butter color, then add ingredients