Chicken Étouffée Creole Style (Printer-Friendly Version)

Diced chicken in a flavorful Creole sauce with veggies and spices, perfect for a hearty dinner.

# Ingredients Needed:

→ Poultry

01 - 1.5 pounds boneless skinless chicken breast, diced

→ Vegetables

02 - 1 medium celery stalk, diced
03 - 1 medium green bell pepper, diced
04 - 1 medium sweet onion, diced
05 - 2 cloves garlic, minced
06 - 2 green onions, thinly sliced

→ Liquids

07 - 3 cups chicken stock
08 - 1 can (14.5 ounces) petite diced tomatoes, undrained

→ Fat and Thickening Agents

09 - 4 tablespoons salted butter
10 - 4 tablespoons all-purpose flour
11 - 2 teaspoons vegetable oil

→ Seasonings

12 - 1 bay leaf
13 - 2 teaspoons Creole seasoning
14 - 1 teaspoon smoked paprika
15 - 1 teaspoon Worcestershire sauce
16 - Hot sauce, to taste
17 - Kosher salt, to taste
18 - Ground black pepper, to taste

# Step-by-Step Directions:

01 - Season diced chicken with kosher salt and black pepper. Heat vegetable oil in a large pot or Dutch oven over medium heat. In batches, sear chicken until lightly golden brown. Remove and set aside.
02 - In the same pot, melt butter over medium heat, scraping up browned bits. Whisk in flour and cook, stirring frequently, until roux reaches a peanut butter color, about 10 minutes.
03 - Add diced celery, green bell pepper, and sweet onion to the roux. Stir and cook until vegetables soften, approximately 10 minutes, stirring occasionally.
04 - Stir in minced garlic and cook until fragrant, about 30 seconds. Slowly pour in chicken stock while stirring constantly to avoid lumps, scraping any browned bits from the bottom.
05 - Add petite diced tomatoes, Worcestershire sauce, bay leaf, Creole seasoning, smoked paprika, salt, and pepper. Stir to combine and bring mixture to a boil.
06 - Reduce heat to low, return seared chicken to the pot, cover, and simmer for 15 minutes. Stir occasionally to prevent sticking.
07 - Remove bay leaf. Stir in green onions and hot sauce to taste. Serve immediately over rice or preferred accompaniment.

# Helpful Hints:

01 - For optimal flavor development, cook the roux slowly until it reaches a peanut butter color without burning.
02 - Étouffée is traditionally served over white rice but pairs well with mashed potatoes, polenta, or orzo.
03 - Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months in an airtight container.

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