SPICY CHICKEN ETOUFFÉE

[@marychase7690]

I could cry. I miss your restaurant so much since moving from SF to Seattle. This is the best thing I have seen all year.

[@Arloelmer]

I love your restaurant so much!!! Thanks for your video. My fav is shrimp and Grits!!!

[@VanceClissold-m5p]

I used to order your food from Goldbelly and boy do I miss being able to do that now. I live in the Seattle area so I am not close enough to San Francisco to come to your restaurant. I am going to try cooking your recipes myself though. Glad you have posted these recipes and instructions here.

[@johnmichael9126]

We're excited!

[@RedEyeSix]

Always enjoyed the etouffee at Brenda's. I enjoyed the sidebars during this helpful video. Never knew the etouffee had a whole bottle of hot sauce AND cayenne! mmmm... spicy!!! I may be brave and try this at home! Brenda you ARE AWESOME!!! Be safe!!! Be well!!! Looking forward to dining in soon!!!

[@cooklikebrenda4447]

Our pleasure!

[@johnwright2911]

It's amazing how many people down here ( Northshore ) have never heard of chicken etouffee! I grew up in New Orleans eating my moms all the time, besides shrimp and crawfish. It's my comfort food! I do mine different, but will give this a try.

[@cooklikebrenda4447]

HMMMM... not so sure about those northshore folk (LOL). My brother lives up there. LMK how your étouffée turns out!

[@georgrrogers8386]

I absolutely love the recipe!

[@cooklikebrenda4447]

So glad you enjoyed ut!

[@georgrrogers8386]

I've made it over 10 times. Absolutely love it

[@LM-ch8rh]

Thank you so much for your channel. I had an etoufee that I loved that had a black roux. Can you show us how that one's made? What would make the roux black?

[@cooklikebrenda4447]

Wow! I have to say I've never had étouffée with a black roux. Where did you have it?

[@LM-ch8rh]

@@cooklikebrenda4447 Hi. I had it in Austin, Tx. I guess it wasn't black roux, but very dark, similar to this color: homecooksguide.com/how-to-make-dark-cajun-roux/

[@zornoff]

So happy to have stumbled on your channel! I’d love a video on your meat jam! I miss the cheddar and scallion biscuits with meat jam from Libby Jane!

[@cooklikebrenda4447]

Great idea!!

[@gabrieledwards2231]

I made it tonight, it was amazing!

[@cooklikebrenda4447]

Glad you liked it!!

[@IamNottiman]

Great job now I want to make it. How much flour are you using? Did I miss that? Thanks

[@cooklikebrenda4447]

3/4 cups flour. happy cooking!

[@dennisreynolds6915]

Great recipe. Make more creole dishes. Great job

[@cooklikebrenda4447]

It's been awhile but we are still planning on sharing more recipes!

[@raymondreno6025]

That roux wasn’t cooked right, it was too fast…try starting first with the roux get it to a peanut butter color, then add ingredients