Chicken Étouffée Delicious Dinner (Printer-Friendly)
Diced chicken cooked in a flavorful Creole sauce with fresh vegetables and spices for a hearty dinner.
# What You’ll Need:
→ Protein
01 -
1.5 pounds boneless skinless chicken breasts, diced
→ Vegetables
02 -
1/2 cup celery, diced
03 -
1/2 cup green bell pepper, diced
04 -
1 cup sweet onion, diced
05 -
3 cloves garlic, minced
06 -
1/4 cup green onions, sliced
→ Liquids
07 -
3 cups chicken stock
08 -
1 (14.5 oz) can petite diced tomatoes
09 -
2 tablespoons Worcestershire sauce
→ Fats and Thickening
10 -
3 tablespoons salted butter
11 -
3 tablespoons all-purpose flour
12 -
1 tablespoon vegetable oil
→ Seasonings
13 -
1 bay leaf
14 -
2 teaspoons creole seasoning (e.g., Tony Chachere’s)
15 -
1 teaspoon smoked paprika
16 -
1 teaspoon kosher salt, divided
17 -
1/2 teaspoon black pepper, divided
18 -
Hot sauce, to taste (optional)
# Steps to Make This:
01 -
Season the diced chicken with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat vegetable oil in a large pot or Dutch oven over medium heat. In batches, sear the chicken until lightly golden brown. Remove and set aside.
02 -
Do not clean the pot. Reduce heat to medium and melt the butter. Scrape up any browned bits from the bottom. Gradually whisk in the flour and cook, stirring frequently, until the mixture resembles the color of peanut butter, approximately 10 minutes. Add celery, green bell pepper, and onion; stir and cook until softened, about 10 minutes.
03 -
Stir in minced garlic and cook until fragrant, about 30 seconds. Slowly pour in chicken stock while whisking constantly to prevent lumps. Scrape any browned bits from the pot bottom.
04 -
Add petite diced tomatoes, Worcestershire sauce, bay leaf, creole seasoning, smoked paprika, remaining salt, and pepper. Stir well. Bring the mixture to a boil.
05 -
Once boiling, return the seared chicken to the pot. Cover, reduce heat to low, and simmer for 15 minutes, stirring occasionally to prevent sticking.
06 -
Remove and discard the bay leaf. Stir in sliced green onions and hot sauce to taste if desired. Serve immediately over rice or preferred accompaniment.
# Additional Notes:
01 -
For best flavor, use fresh garlic instead of jarred. Leftovers keep up to 3 days refrigerated or can be frozen for up to 3 months.