Go Back
+ servings
Chicken Étouffée
Print Recipe
4.34 from 6 votes

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!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course, Mardi Gras
Cuisine: American, Mardi Gras
Servings: 6 servings
Calories: 213kcal
Author: Chula King

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)

Notes

  1. For the Creole seasoning, I used Emeril's Essence.
  2. I used both red and green bell peppers because that's what I had on hand, You could also use just green bell peppers.
  3. Chicken Étouffée can be made in advance and reheated. Also, it makes wonderful leftovers. 

Nutrition

Calories: 213kcal | Carbohydrates: 12g | Protein: 18g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 68mg | Sodium: 691mg | Potassium: 588mg | Fiber: 2g | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 33.6mg | Calcium: 45mg | Iron: 1.3mg