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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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

480 calories; 16.1 g total fat; 69 mg cholesterol; 1298 mg sodium. 60.2 g carbohydrates; 22.1 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/02/2014
I like the recipe just changed a bit. after taking the chicken out i added the additional flour and allowed it to become a paste and brown then added the vegetables like the recipe says but instead of water I used chicken broth and added a can of stewed tomatoes. I added a bit of water to thin out. I let everything simmer until meat pulled apart. And served it over brown rice. Read More
(2)

Most helpful critical review

Rating: 3 stars
07/23/2013
My family and I had the most wonderful cajun food in Colorado of all places. Once we returned home I decided I needed to try to make etouffee. The crawfish around here aren't very abundant so I looked for chicken and found this one. It's flavorful if a little heavy. I loved it but my family found it only so so. Read More
(1)
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/02/2014
I like the recipe just changed a bit. after taking the chicken out i added the additional flour and allowed it to become a paste and brown then added the vegetables like the recipe says but instead of water I used chicken broth and added a can of stewed tomatoes. I added a bit of water to thin out. I let everything simmer until meat pulled apart. And served it over brown rice. Read More
(2)
Rating: 4 stars
05/02/2014
I like the recipe just changed a bit. after taking the chicken out i added the additional flour and allowed it to become a paste and brown then added the vegetables like the recipe says but instead of water I used chicken broth and added a can of stewed tomatoes. I added a bit of water to thin out. I let everything simmer until meat pulled apart. And served it over brown rice. Read More
(2)
Rating: 3 stars
07/23/2013
My family and I had the most wonderful cajun food in Colorado of all places. Once we returned home I decided I needed to try to make etouffee. The crawfish around here aren't very abundant so I looked for chicken and found this one. It's flavorful if a little heavy. I loved it but my family found it only so so. Read More
(1)
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Rating: 5 stars
12/14/2014
As my husband said- home run! He loved this. I didn't add the celery (cause I didn't have any) and I added German sausage crumbles (cause it needed to get used) and left everything else as is. The heat was just right- manageable but hot. It was very good. My husband said his belly is really happy. Lol Read More
(1)
Rating: 5 stars
12/14/2014
I left the celery out and added sausage. AWESOME! Reminds me of how my uncle ray used to make etoufee. Delicious! Read More
Rating: 5 stars
09/11/2015
I added 3 Tablespoons of Creole seasoning in place of the cayenne. I only had chicken leg quarters so I browned them in the butter/oil mixture after I clarified the butter (so it would be less likely to burn.) then I removed them to finish cooking in the oven. When I sautéed my veggies I added the remains of the clarified butter. I also added a splash of chicken broth that I had in my refrigerator. After the chicken was cooked I cut it up and let it sit for a bit in the sauce. The taste was fabulous! This is a new staple for me! Read More
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Rating: 5 stars
08/29/2017
I made this dish twice the only thing I changed was the cayenne pepper I used red pepper flakes because that's all I had. This recipe is great. Could not get my picture to take. Read More
Rating: 5 stars
08/08/2015
yummmmmmm enough said Read More