Chicken Etouffee

4.7
(10)
8 Reviews
8 Photos

This chicken version isn't a true étouffée like the shrimp or crawfish you'll see at a restaurant, which is probably why my family and I like it so much.

Submitted by SmithFam5
Updated on August 12, 2024
8
8
8
8
Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Servings:
6
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 6 servings

  • 2 cups all-purpose flour

  • 1 tablespoon salt

  • 1 tablespoon ground black pepper

  • 1 teaspoon ground cayenne pepper

  • ¼ cup unsalted butter

  • 1 tablespoon extra-virgin olive oil

  • 1 pound skinless, boneless chicken breasts, cubed

  • 3 stalks celery, chopped, or more to taste

  • 1 green bell pepper, chopped

  • 1 onion, chopped

  • 1 clove garlic, minced

  • 2 tablespoons unsalted butter, or more to taste

  • 1 cup water, or as needed to cover

  • 4 bay leaves

  • 3 cups cooked rice

Directions

  1. Whisk flour, salt, black pepper, and cayenne pepper together in a bowl; add cubed chicken and dredge to coat. Reserve remaining seasoned flour.

  2. 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.

  3. 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.

  4. 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.

34 home cooks made it!

Nutrition Facts (per serving)

480 Calories
16g Fat
60g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 480
% Daily Value *
Total Fat 16g 21%
Saturated Fat 8g 41%
Cholesterol 69mg 23%
Sodium 1298mg 56%
Total Carbohydrate 60g 22%
Dietary Fiber 3g 11%
Total Sugars 3g
Protein 22g 44%
Vitamin C 20mg 22%
Calcium 52mg 4%
Iron 4mg 22%
Potassium 335mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.