Chicken Etouffee Recipe

Name: Chicken Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pound chicken breast; 1 large onion; 1 bell pepper chopped red or green; 4 stalks celery chopped; 4 bay leaves; 5 cloves garlic (smoked is best); 2 teaspoon Cajun Seasoning (see recipe); 2 cups flour; 1/2 stick butter; 1/4 cup olive oil; 2 cups white rice (plus 2 cups water to cook); salt, pepper & cayenne to taste; water to cover; Cajun Seasoning recipe; 4 1/2 Tablespoon paprika; 5 teaspoon salt; 1 1/4 teaspoon dried thyme leaves; 1 1/2 teaspoon dried oregano; 1 teaspoon ground with pepper; 1/2 teaspoon dried basil; 1/2 teaspoon cayenne pepper; 1/4 teaspoon black pepper; 1/8 teaspoon garlic powder; 1/8 teaspoon onion powder

Servings: persons

1 1/2 pound chicken breast
1 large onion
1 bell pepper chopped red or green
4 stalks celery chopped
4 bay leaves
5 cloves garlic (smoked is best)
2 teaspoon Cajun Seasoning (see recipe)
2 cups flour
1/2 stick butter
1/4 cup olive oil
2 cups white rice (plus 2 cups water to cook)
salt, pepper & cayenne to taste
water to cover
Cajun Seasoning recipe
4 1/2 Tablespoon paprika
5 teaspoon salt
1 1/4 teaspoon dried thyme leaves
1 1/2 teaspoon dried oregano
1 teaspoon ground with pepper
1/2 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

1
Finely chop onion, bell pepper & celery and set aside. Mix Cajun Seasoning with the flour in a dish for dredging. Cut chicken breast into finger sized strips and coat them with the flour. In a large pot (Dutch oven) add some of the butter and olive oil. Hold on to the rest of the butter and oil because you will need to add them in as you cook. Start frying coated chicken strips in the oil & butter, removing them as they brown and adding more oil and butter as needed.
2
After all chicken strips are fried and set aside, add any remaining butter and some of the left over seasoned flour to make a roux. Just add enough to make it thick. Stir constantly over med-high heat to achieve a dark reddish color. Add garlic and bay leaves and the chopped vegetables. Stir so that all veggies are coated with the roux and start to soften.
3
Fill with water to cover and simmer for about 10-15 minutes. Be sure to check for seasoning, salt and cayenne. This is a good time to make the rice. When it starts to look like a gravy add the chicken back in for the last 10 minutes. Again, check the seasoning. Once it reaches the thickness you like serve it on a pile of rice.

1161

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 1/2 pound chicken breast, 1 large onion, 1 bell pepper chopped red or green, 4 stalks celery chopped, and more.

Yes, Chicken Etouffee falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Etouffee

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