Cooking with US
Delta Sigma Theta Sorority Inc.
Greater Columbia County Alumnae
Virtual Cooking Event
Cooking Away COVID19
featuring Chef Maisha Hudson of Uniquely Sweet
Straight from New Orleans, this fabulous Cajun/Creole main dish is simple, flavorful, and delicious! Chicken etouffée is a takeoff on shrimp or crawfish etouffée where the meat is "smothered" in a rich light or blond roux and served over rice.
The meal is quite easy to make. It should take us about 45 -605 minutes, but there is some pre-work that will make preparation easy. Below you will find the list of ingredients you will need, the utensils and what you will need to have done prior to our event.
You can print this page to have a list
If you have any questions, please feel free to email me at firstname.lastname@example.org
And...What's a good dish from New Orleans without a cocktail to go with? So click below for the recipe for a classic...
1/2 Cup Salted Butter
1/2 Cup Flour
1 onion (chopped)
1 Cup celery (chopped)
1 green bell pepper (chopped)
3 cloves garlic (minced)
2-3 Tablespoons Olive Oil
3-4 boneless skinless chicken breasts (cubed)
1 chicken bouillon cube or bouillon seasoning
1 1/2 teaspoons Cajun or Creole seasoning blend
1 - 2 Teaspoons sea salt (regular salt is fine)
1 - 2 Teaspoons Ground Pepper
1 1/2 Teaspoons dried Thyme
1 - 2 Springs fresh Rosemary
1 - 2 Bay Leaves
2 (14-ounce) cans chicken broth
1 (14-ounce) can diced tomatoes (drained)
1 cup uncooked long grain or jasmine rice
1/2 bunch diced green onions (for garnish)
Tools You Need:
1 Medium to large pot with a lid or deep skillet
1 Medium skillet (cast iron is best for your roux)
1 Small to medium pot with lid (for rice)
1 Liquid Measuring cup
1 Dry measuring cup set
1 Set of Measuring spoons
1 Cutting board
1 Knife for dicing
1 - 2 Large wooden or kitchen spoons
PREP WORK...Things to do BEFORE our class:
Wash and dice chicken breast in to cubes. Place in air tight container until ready to use.
Chop Onions, Celery, and Bell Peppers, place in ziplock bag or sealed container.