People from all over the world love Lousiana cooking – what many don’t realize is that there are several distinct cuisines in the state – two of the most popular (and often confused with one another) are Cajun style and Creole style. Simply put Creole is city food, and Cajun is country food in the method, preparation, and general ‘fanciness’ and ingredients that go in. In the case of this super popular dish called etouffee (‘smothered’), a light roux is used, the dish is creamier and contains a higher proportion of meat to sauce…. and you won’t find okra (a perennial favorite for cajun gumbo, which is similar) .

Traditionally a work and ingredient intensive recipe, we’ve helped make it easier by using our own Better Batter Seasoned Flour, which is already seasoned to perfection for Louisiana style cooking. Many etouffee recipes call for tomatoes either in tinned, sauce, or paste form. We prefer to add red peppers or paprika in an homage to the creole ‘holy trinity’ which gives the traditional orange color but a slightly different (and we think, better) flavor.

Although the version of the dish most commonly marketed is classically made with shellfish, in respect of shellfish allergies, we’ve substituted out the traditional shrimp/shellfish and used chicken instead. For those desiring a traditionalcrawfish or shrimp instead of chicken, you can certainly swap it out, but we also would recommend you use a good recipe from or food network and sub in our Better Batter Gluten Free Flour for the flour in the recipe.

1 c prepared Basic Light Roux, made with Better Batter Seasoned Flour, instead of regular Better Batter Flour

2 cups finely chopped onions (use white or yellow only, not red or sweet onions)
1 cup finely chopped celery
1/2 cup finely chopped red bell pepper, optional OR 3 Tbsp paprika (mild or hot as preffered)
2 tsp. minced garlic, about 2 small cloves
1 1/4 cup chicken stock or gf pale ale/beer (there are several good brands available)
2 bay leaves
1 lb. boneless, skinless chicken thighs, coarsely cubed, and cooked by sauteeing in oil or other fat.
Heat the roux (if cold) until it is softened and ready to use, in a large pan. Remove it from the heat and (if making fresh roux) remove all but a cup. To the roux in the pan, stir in the onions, celery, and optional bell pepper/paprika. Place back on the heat, turning the heat to low. Cook, stirring, until all the vegetables are soft and the roux takes on an orange color.

Then add the garlic, , and about 1/4 cup of the chicken stock or gf ale/beer. Stir until blended and set aside to cool.

In a medium-large saucepan, bring the remaining chicken stock or ale/beer to a simmer with the bay leaves. Allow to simmer for two or three minutes. Remove the bay leaves and set aside or discard.

Spoon the roux into the chicken stock and whisk quickly with a whisk until completely blended. Let the mixture cook for five minutes, then add the chicken meat. Allow to continue to cook, covered, on low heat for another 10-15 minutes.

Serve with/on plenty of rice.