Description
Chicken Étouffée is a delicious twist on the classic shrimp étouffée, featuring tender diced chicken simmered in a rich, flavorful Creole seasoned sauce with vibrant vegetables. This hearty American dinner recipe delivers comforting southern flavors perfect for a family meal.
Ingredients
For the chicken:
- 2 pounds boneless skinless chicken breast, cut into 1-inch dice
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 Tablespoons vegetable oil
For the étouffée sauce:
- ¼ cup salted butter
- ¼ cup all-purpose flour
- 2 ribs celery, small diced
- 1 green bell pepper, small diced
- 1 small sweet onion, small diced
- 4 cloves garlic, minced
- 2 cups chicken stock
- 14.5 ounce can petite diced tomatoes
- 1 Tablespoon Worcestershire sauce
- 1 bay leaf
- 2 teaspoons Creole seasoning
- 2 teaspoons smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 green onions, thinly sliced
- Hot sauce, to taste
Instructions
- Season the chicken: In a bowl, season the diced chicken breast with ¼ teaspoon kosher salt and ¼ teaspoon black pepper to enhance its flavor.
- Sear the chicken: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat. Sear the seasoned chicken in batches until it is lightly golden brown. Remove and set aside on a plate.
- Prepare the roux: Without cleaning the pot, melt ¼ cup salted butter over medium heat. Scrape off any browned bits from the bottom of the pot to incorporate flavor. Whisk in ¼ cup all-purpose flour continuously until the mixture thickens to a peanut butter color, about 10 minutes.
- Cook the vegetables: Add the diced celery, green bell pepper, and sweet onion to the roux. Cook for 10 minutes, stirring occasionally, until the vegetables are softened.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Incorporate liquids and seasonings: Gradually pour in 2 cups chicken stock while stirring constantly to avoid lumps. Scrape the bottom of the pot to loosen any browned bits. Add the can of petite diced tomatoes, 1 tablespoon Worcestershire sauce, 1 bay leaf, 2 teaspoons Creole seasoning, 2 teaspoons smoked paprika, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Stir to combine.
- Simmer the étouffée: Bring the mixture to a boil. Once boiling, stir in the seared chicken. Cover the pot and reduce heat to low. Simmer for 15 minutes, stirring occasionally to prevent sticking.
- Final touches: Remove and discard the bay leaf. Stir in 4 thinly sliced green onions and add hot sauce to taste.
- Serve: Serve the chicken étouffée immediately over cooked rice for a complete meal.
Notes
- For spicier étouffée, increase the amount of hot sauce or add cayenne pepper.
- Use chicken thighs instead of breasts for a juicier texture.
- This dish pairs excellently with white rice or even buttery grits.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Make sure to whisk the roux constantly to avoid burning and achieve the perfect peanut butter color.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
