Ingredients
Creole Spice
- 1 level teaspoon black pepper, ground
- 1 level teaspoon white pepper, ground
- 1 level teaspoon cayenne pepper
- 1/2 level teaspoon thyme, dried
- 1/4 level teaspoon mustard powder
- 1/4 level teaspoon ground mace
- 1 leaf bayleaf, finely crumbled
Chicken Étouffée
- Sm bunch parsley
- 1/2 portion onion large
- 40 g Celery
- 40 g capsicum, red or green
- 65 g olive oil
- 45 g flour
- 1 level tablespoon Thermomix Vegetable Stock Paste
- 370 g water
- 1 can tomatoes, 400g, chopped
- 1-2 level teaspoons Creole Spice
- 1 level teaspoon salt, fine
- 550 g chicken thighs cubed, 2cm
Rice
- 900 g water
- 400 g rice, Long or medium grain
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
In a small bowl, combine all Creole Spice ingredients; set aside.
Note: I make this Chicken Étouffée recipe so often, I usually make up the Creole Spice Recipe x 10 and keep in a spice jar, so it’s always ready to use.Chop handful of Parsley 2-3 seconds, speed 6. Set aside.
Place the Onion, Celery and Capsicum in the TM bowl and chop 2-3 seconds on speed 4.
Add to TM bowl Olive Oil and Flour and sauté 5 minutes at 100°C using Reverse + speed 1.
Add stock, can of chopped Tomatoes, Creole Spice salt, cubed Chicken and water and cook for 15 - 20 minutes, 100°C using Reverse + speed soft.
Pour into ThermoServer to rest and stir in Parsley.
Add Water and Creole Spice into TM bowl.
Insert basket with Rice and cook for 13-16 minutes at Varoma temperature on speed 4.
Remove basket with aid of spatula.
Serve Rice with Étouffée into soup bowls.
Creole Spice
Chicken Étouffée
Long Grain Rice
Tip
A hearty Cajun stew using the étouffée (“smothered”) cooking method. This is a delicious and rich recipe from New Orleans, Louisiana, U.S.A. made with a chicken, vegetables and spices.
I make this Chicken étouffée recipe so often, I usually make up the Creole Spice Recipe x 10 and keep in a spice jar, so it’s always ready to use.
Converted from The Junior League of Denver’s Crème de Colorado Cookbook ©1987
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Nadine71: So sorry for the late reply! I have now ticked the box to "Notify me when new comments are posted." Thank you, we love it too.
Tanga10: So sorry for the late reply! I have now ticked the box to "Notify me when new comments are posted."
I'm not surprised that you feel that way about this recipe. In New Orleans, or anywhere in the USA for that matter, clam juice is used in the recipe. While living there, that's what I used, but here in Australia, I have never come across bottles of clam juice like sold in the USA. Just a lot of crazy looks for enquiring about it. So, I've substituted fish stock or in this case the Thermomix vegetable stock for the clam juice. I LOVE clam juice!
tonnik: so sorry for the late reply! I have now ticked the box to "Notify me when new comments are posted."
Add
1-2 level teaspoons Creole Spice to the chicken étouffée and 0.5-1 level teaspoon (optional) to the rice that goes with it.
I am sorry but I didn’t find it tasted anything like etouffee either did my daughter. We have both been to New Orleans & this is my favourite dish in the world.
I am confused about the quantity of the creole spice to use in the caserol, and then how much to use in the rice, can the amounts be explained please, I dont want to mess this up, thanks in advance.
This is my absolutely favourite dish. So yummy and easy to make. Such beautiful flavouredflavoured