Chicken Etouffee - Kraft Recipes Top
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Chicken Etouffee

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Make It

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  • Melt butter in large skillet, add green onions, onions, bell pepper and garlic. Stir and saute until softened and semi-transparent. Sprinkle flour over all the veggies and stir until flour is absorbed completely.
  • Stir in half-and-half and then broth from the chicken slowly and stir until a thick gravy is achieved. This may require all the broth and a little extra water. Should be very thick and creamy white in color.
  • Add mushrooms and chicken along with black pepper and Tony's seasoning. Simmer until mushrooms are done. This will only take about 15 to 20 minutes. Cover pan and reduce heat to simmer for about 10 or 15 minutes. Serve over hot long-grained rice with garlic bread and salad.

Special Equipment Needed


Chicken is to be boiled until tender and then bones removed. You may add salt, pepper, bay leaves (2), onion and celery to the water for additional flavor.

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