Chicken Etouffee

4.7
(10)

This isn't a true etouffee like the shrimp or crawfish you'll see at a restaurant. Which is probably why I and my family like it so much.

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Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hrs 15 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 2 cups all-purpose flour

  • 1 tablespoon salt

  • 1 tablespoon ground black pepper

  • 1 teaspoon ground cayenne pepper

  • ¼ cup butter

  • 1 tablespoon extra-virgin olive oil

  • 1 (16 ounce) package skinless, boneless chicken breast halves, cubed

  • 1 green bell pepper, chopped

  • 1 onion, chopped

  • 3 stalks celery, chopped, or more to taste

  • 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

Directions

  1. Whisk flour, salt, black pepper, and cayenne pepper together in a bowl.

  2. Heat 1/4 cup butter and olive oil in a large skillet. Dredge chicken cubes in seasoned flour and fry in the hot butter and oil until golden brown and no longer pink inside, about 10 minutes. Remove chicken, leaving butter mixture in skillet. Reduce heat to low.

  3. Stir 1 tablespoon leftover seasoned flour into pan drippings in skillet; cook and stir until the mixture forms a paste and cooks to the color of dark caramel, 10 to 15 minutes. Watch carefully and stir constantly to avoid burning. Add bell pepper, onion, celery, garlic, and 2 more tablespoons butter to flour paste and toss to coat vegetables with butter and browned flour mixture. Cook and stir until vegetables are soft, about 10 minutes.

  4. Pour in enough water to cover vegetables, add bay leaves, and bring to a simmer. Return chicken to skillet and cook until flavors are blended, about 10 more minutes. 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.

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
Vitamin C 20mg 100%
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.

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