Chicken Étouffée
Chicken Étouffée is a roux based stew made with the "trinity" and served over rice. It can be made ahead of time and reheated, making it the perfect Mardi Gras dish!
Ingredients
- 1 Tablespoon Creole seasoning, divided (See Tip 1)
- 1 pound skinless and boneless chicken breasts, trimmed of fat and cut into bite-sized pieces
- 5 Tablespoons unsalted butter, divided
- ¼ cup (1.25 ounces) all-purpose flour
- 1 ½ cup chopped onion, (1 large onion)
- 1 cup chopped celery
- 1 cup chopped bell peppers (See Tip 2)
- 6 cloves garlic, minced
- 14.5 ounce can petit diced tomatoes, drained
- ½ teaspoon Kosher salt
- 2 cups chicken broth
- Cooked white rice for serving
- 2 Tablespoons thinly sliced green onion tops for garnish
Instructions
- Toss chicken with ½ tablespoon Creole seasoning.
- Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add chicken. Cook, stirring occasionally until all pink is gone, about 5 minutes. Remove chicken from Dutch oven; wipe Dutch oven with paper towel.
- Melt remaining 4 tablespoons of butter in Dutch oven over medium heat. Add flour and stir continuously until the roux is the color of peanut butter, 6 to 7 minutes. Add onions, celery, bell pepper, and garlic to the roux. Cook, stirring often, for 10 minutes. Add petit diced tomatoes, salt, and remaining ½ tablespoon of Creole seasoning. Cook mixture for 2 to 3 minutes.
- Add chicken broth. Bring mixture to a boil over medium heat, stirring constantly, until thickened. Reduce heat to low; simmer uncovered, stirring occasionally, for 30 minutes. Can be made in advance up to this point.
- Heat Étouffée over medium heat. Add the chicken. Cook 15 minutes, or until vegatables are tender and chicken is thoroughly heated.
- Serve over cooked white rice; garnish with sliced green onion tops. Yield: 4 to 6 servings. (See Tip 3)
Tips/Notes
- For the Creole seasoning, I used Emeril's Essence.
- I used both red and green bell peppers because that's what I had on hand, You could also use just green bell peppers.
- Chicken Étouffée can be made in advance and reheated. Also, it makes wonderful leftovers.
Nutrition
Calories: 213kcalCarbohydrates: 12gProtein: 18gFat: 9gSaturated Fat: 5gCholesterol: 68mgSodium: 691mgPotassium: 588mgFiber: 2gSugar: 3gVitamin A: 490IUVitamin C: 33.6mgCalcium: 45mgIron: 1.3mg
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