A modern Fall Cajun and Creole style stew – with wonderful vibrant flavors.
Étouffée is a French word which means “smothered, ” and is typically served over rice.
One of the most satisfying fall dishes is a one-pot-stew! Make ahead and reheat to warm yourself, family or guests with assertive flavors, a bevy of vegetables, and chicken that is all-off-the-bone tender. Apple slices add a nice naturally sweet addition which offsets some of the spicier tones.
I have created this recipe as Gluten- Free, which came out terrifically! Rice flour and gluten-free flour are stirred together with oil and served as a great nutty tasting base for the stew’s sauce. Alternately, use all regular flour if gluten- free is not your thing.
A classic Étouffée starts with a roux, patiently stirring the oil and flour to a rich peanut butter color which adds a real nutty flavor… and takes just 10 minutes. I brown the seasoned chicken first, then sauté the butternut squash and apples in the pot. The roux is now stirred – adding the vegetables which completes the flavor, and adds health benefits. Add some homemade stock, an essential essence (store-bought varieties don’t have the same character) – and the sauce will come together. The partially cooked chicken, butternut squash and apple slices are added to the sauce, and the Étouffée is simmered over the lowest heat until the vegetables are tender, and the chicken falls-off-the-bone.
Like many stews – they reheat terrifically, and some say taste better the next day.
Elegant for company, or for an every day one-pot-meal.
I serve the stew over whole grain rice with extra thyme leaves.
Enjoy the flavors of fall,