Chicken Étouffée dish (Printer-Friendly)

Tender chicken cooked in a rich Creole sauce with veggies and spices for a warm, hearty meal.

# What You’ll Need:

→ Protein

01 - 2 pounds boneless skinless chicken breasts, diced

→ Vegetables

02 - 1 cup celery, diced
03 - 1 cup green bell pepper, diced
04 - 1 cup yellow onion, diced
05 - 4 cloves garlic, minced
06 - 1/2 cup green onions, sliced

→ Liquids & Sauces

07 - 4 cups chicken stock
08 - 1 (14.5 oz) can petite diced tomatoes, undrained
09 - 1 tablespoon Worcestershire sauce
10 - 1 to 2 teaspoons hot sauce, optional

→ Fats & Thickening

11 - 4 tablespoons salted butter
12 - 4 tablespoons all-purpose flour
13 - 2 tablespoons vegetable oil

→ Seasonings

14 - 1 bay leaf
15 - 1 tablespoon Creole seasoning
16 - 1 teaspoon smoked paprika
17 - 1 teaspoon kosher salt
18 - 1/2 teaspoon freshly ground black pepper

# Steps to Follow:

01 - Season the diced chicken breasts with kosher salt and black pepper.
02 - Heat vegetable oil in a large pot or Dutch oven over medium heat. Sear the chicken in batches until lightly golden brown. Remove chicken from the pot and set aside.
03 - In the same pot, melt the butter over medium heat. Scrape off browned bits from the bottom of the pot. Whisk in the flour and cook, stirring frequently, until the mixture is peanut butter colored, about 10 minutes.
04 - Add the diced celery, green bell pepper, and yellow onion to the roux. Stir to combine and cook until softened, approximately 10 minutes, stirring occasionally.
05 - Add minced garlic and cook, stirring continuously, until fragrant, about 30 seconds.
06 - Slowly pour in the chicken stock while stirring constantly to prevent lumps. Scrape up any brown bits from the bottom of the pot.
07 - Stir in the petite diced tomatoes with their juice, Worcestershire sauce, bay leaf, Creole seasoning, smoked paprika, salt, and black pepper. Bring mixture to a boil.
08 - Once boiling, return the seared chicken to the pot. Cover, reduce heat to low, and simmer for 15 minutes, stirring occasionally to avoid sticking.
09 - Remove and discard the bay leaf. Stir in sliced green onions and optional hot sauce to taste. Serve immediately.

# Helpful Hints:

01 - Use fresh garlic for best flavor. The roux color affects the final taste; cooking it to a peanut butter shade yields a balanced flavor.
02 - Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.

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