and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television.

Here, she uses chicken, part of which is used in the sauce, while the roasted legs and thighs are served on top. Although you can use pre-made stock for this dish, making your own will impart a ...

Chef's Notes: Etouffee should not come out looking like chicken chunks floating in a watery ... wine (and I prefer Madeira or sherry for this recipe) won't thicken until the liquid in the pot ...

Share your etouffee recipes on our Eat-Drink forum ... And you can "etouffee" a variety of proteins. Chicken Etouffee, Catfish Etouffee and Shrimp Etouffee are three dishes one sees occasionally.

Season the chicken pieces with salt, cayenne pepper, and black pepper. Heat the vegetable oil in a large Dutch oven over medium high heat and sear chicken pieces on both sides until golden brown.