- 2 cups All-purpose flour
- 1 tsp Salt
- 1 tbsp Black pepperground
- 1 tsp Cayenne pepperground
- 1/4 cup Butter
- 1 tbsp Olive oil
- 1 (16 ounce) pack Chicken Breastskinless, boneless halves, cubed
- 1 Green bell pepperchopped
- 1 Onionchopped
- 3 Celerystalks, chopped
- 1 clove Garlicminced
- 2 tbsp Butter
- 1 cup Wateror as needed to cover
- 4 Bay leaf
- 3 cups Cooked rice
Chicken Etouffee
This is my take on a Cajun-style Chicken Etouffee which is inspired by the time I spent living in Louisiana. Etouffee is a French word which literally means smothered and in this dish, I use a cooking technique known as smothering which is like stove-top braising. This is a really popular method of cooking in the Cajun areas of southwest Louisiana.
It’s often made with crawfish but I prefer to make my version with chicken. I season chicken cubes with flour and cayenne pepper which gives this dish a bit of a kick – if you like your food hotter, add some more cayenne. Once I have cooked the chicken, I make a flavorful paste from the leftover chicken drippings and seasoned flour. I cook the veggies in the paste before smothering with water.
This is a really easy dish to make with a delicious result. Just be careful you don’t burn the paste!
To make Chicken Etouffee, you will need the following ingredients:
So how to make Chicken Etouffee?
Steps to make Chicken Etouffee
1 | Heat butter and oil | 5 |
2 | Season the chicken | 5 |
3 | Cook the chicken | 10 |
4 | Make a flour paste | 10 |
5 | Add vegetables and more butter | 10 |
6 | Add water and bay leaves | 5 |
7 | Return chicken | 10 |
8 | Serve | |
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