Chicken Boulettes and Gravy: A South Louisiana Favorite
Hey y’all, Craig here from With the Bickhams! Today, I’m bringing you a classic South Louisiana dish that holds a special place in my heart – Chicken Boulettes and Gravy. If you’ve never had boulettes, you’re in for a treat. Boulettes (pronounced boo-lets) are little balls of seasoned meat that are fried until golden and then simmered in a rich gravy. This dish is comforting, hearty, and packed with flavor. Plus, it’s a perfect way to use ground chicken if you’ve been wondering what to do with it.
What Are Boulettes and How Did They Become a Favorite?
The term “boulette” comes from the French word for “little ball,” and these tasty bites are deeply rooted in Louisiana’s Cajun and Creole culture. Traditionally, boulettes were made with whatever meat was on hand, whether it be pork, beef, or chicken. In South Louisiana, where resourcefulness is key and flavor is everything, boulettes became a popular way to stretch ingredients and create a meal that’s not only affordable but also full of bold Cajun spices.
Boulettes are especially beloved in Cajun kitchens, where they’ve been passed down through generations. For families who love a good, hearty meal, chicken boulettes are the perfect solution. They’re budget-friendly, delicious, and can easily feed a crowd. Pair them with some rice or mashed potatoes, and you’ve got a meal that’ll have everyone coming back for seconds!
Ingredients for Chicken Boulettes and Gravy
Here’s everything you’ll need to make this mouthwatering dish:
- 3 chicken breasts, cleaned and trimmed
- 1 egg
- 1/3 cup of bread crumbs (use as needed)
- 1 Vidalia onion
- 1 bell pepper
- 2 tablespoons of minced garlic
- 2 to 3 tablespoons of a garlic-based seasoning or Cajun seasoning
- 1/2 to 3/4 cup of all-purpose flour
- 2 tablespoons of butter
- 3 to 4 cups of milk (depending on how much gravy you want)
- 1 cup of chicken broth
- 1 tablespoon of chicken bouillon powder
- Dried parsley
Step 1: Preparing the Chicken Boulettes
First things first, let’s get that ground chicken ready.
- Blend the Chicken:
- Cut up your chicken breasts into smaller pieces and toss them into a food processor. Blend them until you reach a consistency that you like – I prefer mine not too finely ground.
- Prepare the Veggies:
- Cut up the Vidalia onion and bell pepper, and add the minced garlic to the food processor. Blend the veggies into a coarse puree.
- Combine Everything:
- In a large mixing bowl, combine the ground chicken, half of the onion-bell pepper mixture (freeze the other half for next time), 1 tablespoon of seasoning, one egg, and just enough bread crumbs to hold the mixture together. You want it to be thick enough to form into balls, but not too dry.
- Shape the Boulettes:
- Roll the mixture into medium-sized meatballs. Once they’re formed, lightly roll each ball in some flour, coating them just enough to get a nice crisp when frying.
Step 2: Frying the Boulettes
Now it’s time to fry those delicious chicken boulettes.
- Heat the Oil:
- In a medium pan, add about a cup of vegetable oil and heat it to 350 degrees F. Once the oil is hot, carefully place the boulettes in the pan.
- Fry Until Golden:
- Fry the boulettes until they’re lightly browned on all sides. They won’t be fully cooked at this point, but that’s okay because they’ll finish cooking in the gravy. Once browned, remove them from the oil and place them on a paper towel-lined plate to drain.
Step 3: Making the Gravy
The gravy is what takes this dish to the next level, and it’s super easy to make!
- Make the Roux:
- Keep about 1/2 cup of the oil in the pan, then add your flour(Good rule is 1:1 ratio of oil and flour) to the oil and stir over medium heat. You want to make a medium brown roux, so be sure to stir constantly to prevent it from burning. This step takes a little patience, but it’s worth it.
- Add the Liquids:
- Once your roux reaches a nice medium brown color, slowly pour in the milk while continuing to stir. This will thicken up nicely as it heats. Then, add in the chicken broth to thin it out to your desired consistency. Stir in the butter, chicken bouillon powder, and dried parsley.
- Darken the Gravy (Optional):
- If you like your gravy a little darker, you can add 1 to 2 teaspoons of Kitchen Bouquet. This step is optional, but it gives the gravy that rich, deep color that just looks so good.
Step 4: Simmer the Boulettes
- Add the Boulettes:
- Now that your gravy is ready, gently place the chicken boulettes into the gravy. Let everything simmer together for about 15 minutes, allowing the flavors to meld and the boulettes to finish cooking.
- Serve:
- While the boulettes are simmering, cook up some rice or mashed potatoes. When everything’s ready, serve the chicken boulettes and gravy over your rice or potatoes, and get ready for one delicious meal!
Final Thoughts
Chicken Boulettes and Gravy is a dish that brings back memories of South Louisiana kitchens, where meals are made with love and a whole lot of flavor. This recipe is simple, yet it’s packed with bold Cajun spices that make it truly special. Plus, it’s a great way to use ground chicken in a way that’s not only delicious but also comforting.
If you’ve never tried boulettes before, now’s your chance! Trust me, once you make this dish, it’s going to become a regular in your meal rotation. And don’t forget – you can always tweak the seasonings and gravy to make it your own.
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Happy cooking, y’all!
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This classic Chicken Boulettes and Gravy recipe is sure to become a family favorite. Be sure to watch our YouTube video for a visual guide, and as always, thank y’all so much for being part of the With the Bickhams community!