Chicken Etouffee

This recipe is ridiculously flavorful, super easy to make, and comes together in about 30 minutes. The Creole spices and thick tomatoey sauce are out of this world.

Course dinner

Cuisine Creole

Prep Time 5

Cook Time 40

Total Time 45

Servings

Calories 758kcal

Author Imma

Ingredients

2 pounds (907g) chicken thighs, boneless and cuts in chunks
2 tablespoons (30ml) canola oil
3 tablespoons (22g) flour
2 tablespoons (28g) butter
½ cup (60g) green bell pepper, diced
½ onion, diced
⅓ cup (35g) celery, chopped
2 teaspoons (5.5g) garlic, minced
1 teaspoon (2g) thyme, fresh or dried
1 14-ounce can tomatoes
1 bay leaf
1 tablespoon (28g) Creole seasoning
1 tablespoon (15ml) Worcestershire sauce
3-4 cups (709-946ml) chicken stock
2-3 tablespoons (4g) parsley chopped
2 green onions, chopped
1 teaspoon (5ml) hot sauce, optional

Instructions

Heat a Dutch oven with about two tablespoons of oil, and then add chicken. Let it rest for about 30 seconds before stirring. Cook for 4-5 minutes or until chicken is brown on both sides. Remove and set aside.
Add butter to the Dutch oven together with the oil and flour. Whisk until smooth.
Reduce heat and cook on medium heat, stirring continuously, for 6-7-minutes until you have achieved the desired color. The color should be pale. Don't walk away from the stove during this process because it might burn.
Add the onion, green pepper, celery, garlic, thyme, and bay leaf. Cook for 8-10 minutes–stirring frequently.
Next, throw in the canned tomatoes, Worcestershire sauce, and Creole seasoning, and let it cook for about 5 minutes.
Gradually pour in about 2 cups of stock, bring to a boil and let it simmer. Add the chicken, and simmer for 7-10 more minutes.
Adjust the soup's thickness and flavor with more broth or water and seasonings to taste.
Stir in the green onions and chopped parsley. Serve over hot cooked rice.

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