Chicken Étouffée with Rice
A rich and flavorful stew featuring chicken simmered in a roux-based sauce. This version avoids shellfish entirely, emphasizing the savory notes of chicken and vegetables.
Ingredients
- about 680 g Chicken thighs
- 1/4 cup All-purpose flour
- 1/4 cup Butter
- 1 medium Onion
- 1 medium Green bell pepper
- 2 stalks Celery
- 3 cloves Garlic
- 2 cups Chicken broth
- 1 can (14.5 oz) Diced tomatoes
- 1 tbsp Cajun seasoning
- 1 Bay leaf
- 1 tsp Hot sauce
- Cooked rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Season chicken thighs with salt, pepper, and Cajun seasoning.
- 2In a large skillet or pot, melt butter over medium heat. Whisk in flour and cook, stirring constantly, until a light brown roux forms (about 5-7 minutes).
- 3Add onion, bell pepper, and celery to the roux and cook until softened, about 5 minutes.
- 4Add garlic and cook for 1 minute more.
- 5Gradually whisk in chicken broth and diced tomatoes, scraping up any browned bits from the bottom of the pot.
- 6Add chicken thighs and bay leaf to the sauce. Bring to a simmer, then reduce heat, cover, and cook for 30-40 minutes, or until chicken is cooked through.
- 7Remove bay leaf before serving. Stir in hot sauce to taste. Serve chicken étouffée over cooked rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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