Chicken Étouffée Comfort Dish (Printer-Friendly)
Tender chicken in a flavorful Creole sauce with bell peppers, onions, and spices.
# What You'll Need:
→ Protein
01 -
1 lb boneless skinless chicken breasts, diced
→ Vegetables
02 -
1/2 cup celery, diced
03 -
1/2 cup green bell pepper, diced
04 -
1 cup sweet onion, diced
05 -
3 cloves garlic, minced
06 -
1/4 cup green onions, chopped
→ Liquids & Sauces
07 -
2 cups chicken stock
08 -
1 (14.5 oz) can petite diced tomatoes
09 -
1 tablespoon Worcestershire sauce
10 -
Hot sauce, to taste (optional)
→ Fats & Thickening Agents
11 -
3 tablespoons salted butter
12 -
3 tablespoons all-purpose flour
13 -
2 tablespoons vegetable oil
→ Spices & Seasonings
14 -
1 bay leaf
15 -
1 tablespoon Creole seasoning
16 -
1 teaspoon smoked paprika
17 -
1 teaspoon kosher salt
18 -
1/2 teaspoon black pepper
# Steps to Follow:
01 -
Season diced chicken with salt and black pepper. Heat vegetable oil in a large pot or Dutch oven over medium heat. Sear chicken in batches until lightly golden on all sides. Remove chicken and set aside.
02 -
In the same pot, melt butter over medium heat, scraping up browned bits from the bottom. Whisk in flour constantly and cook until the mixture turns peanut butter brown, about 10 minutes.
03 -
Add celery, green bell pepper, and onion to the roux. Stir to combine and cook until softened, approximately 10 minutes, stirring occasionally.
04 -
Stir in minced garlic and cook until fragrant, about 30 seconds.
05 -
Slowly pour in chicken stock while stirring constantly to prevent lumps. Add diced tomatoes, Worcestershire sauce, bay leaf, Creole seasoning, smoked paprika, salt, and black pepper. Stir to combine and bring mixture to a boil.
06 -
Return seared chicken to the pot. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally to prevent sticking.
07 -
Remove bay leaf. Stir in chopped green onions and hot sauce to taste if desired. Serve immediately over rice or preferred side.
# Extra Suggestions:
01 -
Use fresh garlic for optimal flavor. Roux color affects flavor depth—longer cooking yields a darker, richer taste.
02 -
Leftovers can be refrigerated up to 3 days or frozen for up to 3 months.