Description
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.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 teaspoon ground cayenne pepper
- ΒΌ 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
Instructions
- Whisk flour
- salt
- black pepper
- and cayenne pepper together in a bowl.
- 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.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 6