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Cajun Chicken Etouffee

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PREP TIME
30 min
COOKING TIME
45 min
TOTAL TIME
75 min
SERVINGS
6 servings
Dinner
Cajun Chicken Etouffee
Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 1 teaspoon ground cayenne pepper
  • 1/4 cup butter
  • 1 tablespoon extra-virgin olive oil
  • 1 (16 ounce) package skinless, boneless chicken breast halves, cubed
  • 3 stalks celery, chopped, or more to taste
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 2 tablespoons butter, or more to taste
  • 1 cup water, or as needed to cover
  • 4 bay leaves
  • 3 cups cooked rice
Instructions
1
Combine dry ingredients such as flour, salt, black pepper, and cayenne pepper in a bowl; add diced chicken and coat evenly. Set aside the remaining seasoned flour mixture for later use.
2
Melt 1/4 cup of butter and olive oil in a large cooking vessel; add chicken and cook until it reaches a golden brown color on the outside and is no longer pink inside, approximately 10 minutes. Transfer the chicken to a separate container, leaving the butter mixture in the cooking vessel.
3
Decrease heat levels to low and stir 1 tablespoon of reserved seasoned flour into the pan drippings; continue cooking and stirring until the mixture forms a thick paste with a dark caramel color, taking around 10 to 15 minutes. Be cautious and stir constantly to prevent burning.
4
Add the remaining vegetables such as celery, bell pepper, onion, garlic, and 2 tablespoons of butter to the flour paste; toss everything together to coat with the browned flour mixture. Cook and stir until the vegetables are tender, roughly 10 minutes.
5
Add enough water to cover the vegetables; add bay leaves and bring the mixture to a gentle simmer. Return the chicken to the cooking vessel; cook until all flavors have blended together, approximately 10 minutes more.
6
Serve the dish with cooked rice.