Chicken Etouffee

SmithFam5 0

"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."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

1 h 15 m servings 480 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 60.2g
  • 19%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 1298 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

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.

Reviews

6
  1. 7 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 inst...

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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 inst...

As my husband said- home run! He loved this. I didn't add the celery (cause I didn't have any) and I added German sausage crumbles (cause it needed to get used) and left everything else as is. T...

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 added 3 Tablespoons of Creole seasoning in place of the cayenne. I only had chicken leg quarters so I browned them in the butter/oil mixture after I clarified the butter (so it would be less ...

yummmmmmm, enough said

I left the celery out and added sausage. AWESOME! Reminds me of how my uncle ray used to make etoufee. Delicious!

Other stories that may interest you