Chicken Etouffee, New Orleans School Of Cooking - cooking recipe

Ingredients

1 cup flour
1 cup butter
4 cups onions, chopped
2 cups celery, chopped
2 cups bell peppers, chopped
3 tablespoons cajun seasoning, to taste, school uses ''Joe's Stuff''
1 tablespoon garlic, chopped
3 tablespoons garlic, dehydrated flakes
2 cups chicken stock
2 lbs chicken, thigh meat, cooked and chopped
4 cups rice, dry
2 bay leaves
1/2 cup green onion, chopped
2 tablespoons parsley, chopped

Preparation

Cook rice as directed for the type of rice you are making.
While rice is cooking, start your dark roux. In a saute pan, melt your butter over medium heat, add flour, and whisk continuously for about 15-20 minutes until color is a medium-dark brown, a little darker than peanut butter, and should smell very 'nutty'. Time may vary; it's more about the color and smell.
Add the roux to a cold stock pot to stop the cooking. Add the cajun seasoning to your roux, along with the onions, celery, and peppers. Turn heat to low-medium and stir until well blended and simmering.
Add chicken, fresh garlic, dehydrated garlic, and half of the chicken stock to the pot, and stir. While stirring, gradually add more stock until the desired thickness is reached.
Add bay leaves, and cook for 30 minutes over medium heat.
Add green onion and parsley, stir, then serve over cooked rice.