Chicken etouffee Razzoo’s copycat recipe
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Craving Razzoo’s etouffee but can’t make the drive? No problem! This copycat recipe is the next best thing.
Etouffee is a French dish typically made with seafood. This chicken version is a Razzoo’s Cajun Cafe favorite. And while it may look complicated, it’s actually quite easy to make at home.
The key to a good etouffee is a dark roux. A roux is a mixture of flour and fat (usually butter) that’s used to thicken sauces and stews. A dark roux takes longer to cook, but it’s worth the extra time because it gives the etouffee a rich, nutty flavor.
Start by making the roux: melt butter in a skillet over medium heat, then add flour and cook until the mixture is dark brown. Then, add the chicken and cook until browned.
Next, add the vegetables: diced onion, celery, green bell pepper, and garlic. Cook until the vegetables are soft, then add the tomato sauce and chicken broth.
Bring the mixture to a simmer, then add the seasonings: Cajun seasoning, thyme, bay leaves, and salt. Simmer for 30 minutes, or until the sauce has thickened.
To serve, ladle the etouffee over cooked rice and top with green onions and Parmesan cheese
