This chicken version isn’t a true étouffée like the shrimp or crawfish you’ll see at a restaurant, which is probably why my family and I like it so much.
Prep Time::30 mins
Cook Time::45 mins
Total Time:: 1 hr 15 mins
Servings::6
Ingredients
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2 cups all-purpose flour
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon ground cayenne pepper
¼ cup unsalted butter
1 tablespoon extra-virgin olive oil
1 pound skinless, boneless chicken breasts, cubed
3 stalks celery, chopped, or more to taste
1 green bell pepper, chopped
1 onion, chopped
1 clove garlic, minced
2 tablespoons unsalted butter, or more to taste
1 cup water, or as needed to cover
4 bay leaves
3 cups cooked rice
Directions
Whisk flour, salt, black pepper, and cayenne pepper together in a bowl; add cubed chicken and dredge to coat. Reserve remaining seasoned flour.
Heat 1/4 cup butter and olive oil in a large skillet; add chicken and cook until golden brown and no longer pink inside, about 10 minutes. Transfer to a bowl, leaving butter mixture in skillet. Reduce heat to low.
Stir 1 tablespoon reserved seasoned flour into pan drippings; cook and stir until mixture forms a paste and dark caramel color, 10 to 15 minutes. Watch carefully and stir constantly to avoid burning. Add celery, bell pepper, onion, garlic, and remaining 2 tablespoons butter to flour paste; toss to coat with butter and browned flour mixture. Cook and stir until vegetables soft, about 10 minutes.
Add water to cover vegetables; add bay leaves and bring to a simmer. Return chicken to skillet; cook until flavors blended, about 10 minutes more. Serve with cooked rice.
Editor's Note:
The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.