Chicken Etouffee Recipe - Allrecipes.com
Chicken Etouffee Recipe
  • READY IN hrs

Chicken Etouffee

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    45 mins
  • READY IN

    1 hr 15 mins

Directions

  1. Whisk flour, salt, black pepper, and cayenne pepper together in a bowl.
  2. 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.
  3. 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.
  4. 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.
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Footnotes

  • 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.
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Reviews More Reviews

Jul 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.

 
May 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.

 

3 Ratings

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Nutrition

  • Calories
  • 480 kcal
  • 24%
  • Carbohydrates
  • 60.2 g
  • 19%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 22.1 g
  • 44%
  • Sodium
  • 1298 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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