Chicken Etouffee Recipe

Name: Chicken Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 tablespoon salt; 1 tablespoon ground black pepper; 1 teaspoon ground cayenne pepper; 1/4 cup butter; 1 tablespoon extra-virgin olive oil; 1 (16 ounce) package skinless, boneless chicken breast halves, cubed; 1 green bell pepper, chopped; 1 onion, chopped; 3 stalks celery, chopped, or more to taste; 1 clove garlic, minced; 2 tablespoons butter, or more to taste; 1 cup water, or as needed to cover; 4 bay leaves; 3 cups cooked rice

Servings: persons

2 cups all-purpose flour
1 tablespoon salt
1 tablespoon ground black pepper
1 teaspoon ground cayenne pepper
1/4 cup butter
1 tablespoon extra-virgin olive oil
1 (16 ounce) package skinless, boneless chicken breast halves, cubed
1 green bell pepper, chopped
1 onion, chopped
3 stalks celery, chopped, or more to taste
1 clove garlic, minced
2 tablespoons butter, or more to taste
1 cup water, or as needed to cover
4 bay leaves
3 cups cooked rice

1
Whisk flour, salt, black pepper, and cayenne pepper together in a bowl.
2
Heat 1/4 cup butter and olive oil in a large skillet.
3
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.
4
Remove chicken, leaving butter mixture in skillet.
5
Reduce heat to low.
6
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.
7
Watch carefully and stir constantly to avoid burning.
8
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.
9
Cook and stir until vegetables are soft, about 10 minutes.
10
Pour in enough water to cover vegetables, add bay leaves, and bring to a simmer.
11
Return chicken to skillet and cook until flavors are blended, about 10 more minutes.
12
Serve with cooked rice.

977

kcal

Calories

Fat

162

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 15 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 tablespoon salt, 1 tablespoon ground black pepper, 1 teaspoon ground cayenne pepper, 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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