A modern fall Cajun and Creole-style stew with bright, vibrant flavors.
Étouffée, a French term meaning “smothered,” is traditionally served over rice.
One of the most comforting fall meals is a one-pot stew. This recipe reheats well and is ideal for warming family or guests with bold flavors, plentiful vegetables, and chicken that becomes fall-off-the-bone tender. Thin apple slices add a natural sweetness that balances the spicier notes.
This version is gluten-free. Rice flour combined with a gluten-free all-purpose flour creates a nutty-tasting base for the sauce when cooked with oil. If you prefer, you can substitute regular wheat flour instead of the gluten-free blend.
A traditional étouffée begins with a roux: patiently stirring oil and flour until it reaches a rich peanut-butter color, which brings a deep, nutty flavor and takes only about ten minutes. Start by seasoning and browning the chicken, then sauté the butternut squash and apple slices in the same pot. Stir in the prepared roux with the vegetables to complete the flavor base and add nutritional value. Add homemade stock—its depth of character is difficult to match with store-bought options—and the sauce will come together. Return the partially cooked chicken, squash, and apples to the pot, then simmer gently over the lowest heat until the vegetables are tender and the chicken falls from the bone.
Like many stews, this étouffée often tastes even better the next day after the flavors meld. It works equally well as an elegant dish for company or as a satisfying everyday one-pot meal. Serve the stew over whole-grain rice and finish with extra fresh thyme leaves for brightness.
Enjoy the tastes of fall,
Karen
