Chicken Etouffee
Chicken Etouffee
I’m sure you are normally use to hearing “Shrimp Etouffee” or “Crawfish Etouffee” but this one was created for my bestie who’s allergic to seafood. It has all of the normal flavors of an etouffee but with chicken instead of seafood. Its rich, hearty and super delicious. Its still quick and easy, even with the roux! I used chicken thighs for this recipe but feel free to use chicken breast as well. Season 2 lbs of boneless, skinless chicken thighs with 1 tbsp of vegetable oil, 1 tbsp of onion powder, 1 tbsp of garlic powder, 1 tbsp of cajun seasoning and 1 tbsp of paprika and mix well. Make sure the chicken is fully coated in the seasoning and set aside.
Dice 1/2 yellow onion, 1/2 green bell pepper, 1/2 red bell pepper and 3 celery stalks and set aside.
In a large pot, add 1 tbsp of vegetable oil and 2 tbsp of butter. Once the butter has fully melted, add the chicken thighs.
Cook the chicken 5-7 minutes per side or until brown. Remove from the pan and set aside. They will not be fully cooked internally.
In the same pot, add 4 tbsp of butter and once the butter melts, add 1 tbsp of minced garlic, diced onions, bell peppers and celery and stir.
Add 1/3 cup of flour to veggies and stir well. Cook for 5-7 minutes or until the flour and veggies turn a brown color.
Once the flour and veggies have turned a brown color, add 1/2 cup of chicken broth and stir. Mixing the broth in the flour and veggies until mixed in well. Cook for another 2 minutes and the veggies will get darker.
Pour the remaining 2 1/2 cups of chicken broth and stir well.
Season with 1 tsp of onion powder, 1 tsp of garlic salt, 1 tsp of cajun seasoning and 1 tsp of paprika and stir well.
Add the chicken thighs back to the pot along with 2 bay leaves.
Cover the pot with a lid and cook on medium low heat for 25-30 minutes or until the chicken is tender and the sauce has thickened and turned a darker brown color.
Remove the lid and remove the bay leaves.
Serve with white rice for a complete meal. Serve and ENJOY!
Chicken Etouffee
Seasoned boneless, skinless chicken thighs smothered in a thick roux-based sauce with veggies and served over rice.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp vegetable oil
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp cajun seasoning
- 1 tbsp paprika
- 1/2 yellow onion
- 1/2 red bell pepper
- 1/2 green bell pepper
- 3 celery stalks
- 6 tbsp butter
- 1 tbsp minced garlic
- 1/3 cup flour
- 3 cups chicken broth
- 1 tsp onion powder
- 1 tsp garlic salt
- 1 tsp cajun seasoning
- 1 tsp paprika
- 2 bay leaves
Instructions
- Season chicken thighs with 1 tbsp of vegetable oil, 1 tbsp of onion powder, 1 tbsp of garlic powder, 1 tbsp of cajun seasoning and 1 tbsp of paprika and mix well. Make sure the chicken is fully coated in the seasoning and set aside.
- Dice yellow onion, green bell pepper, red bell pepper and celery stalks and set aside.
- In a large pot, add 1 tbsp of vegetable oil and 2 tbsp of butter. Once the butter has fully melted, add the chicken thighs.
- Cook the chicken 5-7 minutes per side or until brown. Remove from the pan and set aside. They will not be fully cooked internally.
- In the same pot, add 4 tbsp of butter and once the butter melts, add minced garlic, diced onions, bell peppers and celery and stir.
- Add flour to veggies and stir well. Cook for 5-7 minutes or until the flour and veggies turn a brown color.
- Once the flour and veggies have turned a brown color, add 1/2 cup of chicken broth and stir. Mixing the broth in the flour and veggies until mixed in well. Cook for another 2 minutes and the veggies will get darker.
- Pour the remaining 2 1/2 cups of chicken broth and stir well.
- Season with 1 tsp of onion powder, 1 tsp of garlic salt, 1 tsp of cajun seasoning and 1 tsp of paprika and stir well.
- Add the chicken thighs back to the pot along with 2 bay leaves.
- Cover the pot with a lid and cook on medium low heat for 25-30 minutes or until the chicken is tender and the sauce has thickened and turned a darker brown color.
- Remove the lid and remove the bay leaves from the pot.
- Serve with rice for a complete meal. Serve and ENJOY!
Hi there, I’m Shauntra! My blog is full of recipes made with simple ingredients for delicious food. Read more about me.
