Wednesday, May 25, 2011

Chicken Giblet Etouffee

Etouffee is a saucy Cajun dish served over rice. It is like a thicker version of gumbo. Add tomato to etouffee and you have sauce picante. The etouffee method is endlessly debatable and indeed is in Cajun country. It is commonly made with shellfish or chicken. Shrimp, crayfish or chicken pieces can be used with better results if you are not fond of offal.

Chicken Giblet Etouffee

lard, butter or Wesson oil
1 pound or so chicken gizzards, livers and/or hearts (in any combination)
Cajun seasoning
3 tablespoons flour
1 onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1 beer - not hoppy
3 bay leaves

Heat 2 tablespoons lard over medium high heat in a large skillet. Season giblets with Cajun seasoning and brown giblets about 3 minutes a side in batches so as not to crowd them.

Add lard between batches if necessary. When the giblets are nice and brown, remove them to a bowl. Keep the livers separate if using because they will need a much shorter simmering time than heart or gizzards.

Reduce heat to medium, Add lard to the skillet to make a total of three tablespoons. Add the the flour and Cajun seasoning to taste and cook, whisking constantly, until the flour is bubbly and brown.

Add the onion, bell pepper and celery and cook, stirring frequently, until the veggies are softened and the onions are translucent.

Reintroduce the hearts, gizzards and any accumulated juices to the skillet. Add the beer and bay leaves and bring to a boil. Reduce heat to  low, cover and simmer for 1 hour.

Add the livers if using and simmer another few minutes until the liver is cooked through (if it wasn't already).

Serve over rice. I find it delightful but it certainly is for those with a fondness for giblets!


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