Chicken Etouffee
Recipe information
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Cooking:
30 min.
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Servings per container:
6
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Source:

Ingredients for - Chicken Etouffee

1. All-purpose flour - 2 cups
2. Salt - 1 tablespoon
3. Ground black pepper - 1 tablespoon
4. Ground cayenne pepper - 1 teaspoon
5. Butter - ¼ cup
6. Extra-virgin olive oil - 1 tablespoon
7. Skinless, boneless chicken breast halves, cubed - 1 (16 ounce) package
8. Green bell pepper, chopped - 1
9. Onion, chopped - 1
10. Celery, chopped, or more to taste - 3 stalks
11. Garlic, minced - 1 clove
12. Butter, or more to taste - 2 tablespoons
13. Water, or as needed to cover - 1 cup
14. Bay leaves - 4
15. Cooked rice - 3 cups

How to cook deliciously - Chicken Etouffee

1. Stage

Whisk flour, salt, black pepper, and cayenne pepper together in a bowl.

2. Stage

Heat 1/4 cup butter and olive oil in a large skillet. Dredge chicken cubes in seasoned flour and fry in the hot butter and oil until golden brown and no longer pink inside, about 10 minutes. Remove chicken, leaving butter mixture in skillet. Reduce heat to low.

3. Stage

Stir 1 tablespoon leftover seasoned flour into pan drippings in skillet; cook and stir until the mixture forms a paste and cooks to the color of dark caramel, 10 to 15 minutes. Watch carefully and stir constantly to avoid burning. Add bell pepper, onion, celery, garlic, and 2 more tablespoons butter to flour paste and toss to coat vegetables with butter and browned flour mixture. Cook and stir until vegetables are soft, about 10 minutes.

4. Stage

Pour in enough water to cover vegetables, add bay leaves, and bring to a simmer. Return chicken to skillet and cook until flavors are blended, about 10 more minutes. Serve with cooked rice.