This chicken version isnt a true étouffée like the shrimp or crawfish youll see at a restaurant which is probably why my family and I like it so much
Prep Time
1 hr 15 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
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.
