Chicken Étouffée
HB-5726 · Hand-built original · Cajun
Chicken smothered in the étouffée way — a weeknight route to deep Louisiana flavour.
CajunMain course1 hrServes 4428 kcalEgg-freeDiabetic
Main ingredient: chicken
Pairs well with: rice, greens, hot sauce
Servings:4quantities adjust to match
Ingredients
- 21¼ oz chicken thigh, cubed
- 2¾ oz butter
- 1½ oz plain flour
- 1 onion, finely chopped
- 1 pepper, finely chopped
- 2 celery stalks, finely chopped
- 3 garlic cloves, crushed
- 2 cups chicken stock
- 1 tsp Cajun seasoning
- 2 spring onions, sliced
- cooked rice, to serve
Method
- Melt half the butter in a heavy pan over medium-high heat and brown the chicken for 5 minutes. Lift out and set aside.
- Melt the remaining butter in the same pan, whisk in the flour, and stir constantly for about 6 minutes, to make a blonde roux.
- Add the onion, pepper and celery and stir for 5 minutes, until softened. Stir in the garlic and Cajun seasoning for 1 minute.
- Add the stock gradually, stirring after each addition.
- Return the chicken and simmer for 20 minutes, until silky and spoon-tender. Season with salt, serve over rice and scatter with the spring onions.
Prep: 20 min · Cook: 40 min · Total: 1 h
Nutrition (per serving, where published)
428 kcalCalories
30.9 gProtein
12.8 gCarbs
27.9 gFat
12.5 gSaturates
1 gFibre
1.5 gSugars
403 mgSodium
180 mgCholesterol
599 mgPotassium
41 mgCalcium
1.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data