Chicken Étouffée is just like your favorite shrimp version but with chicken! This recipe features diced chicken and veggies in a flavorful, homemade Creole seasoned sauce!
In a large pot or Dutch oven, add the oil over medium heat.
Sear the chicken off in batches until lightly golden brown. Place chicken on a plate and set aside.
No need to wipe out the pot, melt the butter, leaving the heat over medium. Try to scrape off any brown bits off the bottom of the pan as you can.
Whisk in the flour and continue to cook, whisking often until it forms a peanut butter color, about 10 minutes.
Add the celery, bell pepper, and onion, and stir to combine. Cook until softened, 10 minutes, stirring occasionally.
Add in the garlic and stir in until fragrant, 30 seconds.
Slowly stream in the chicken stock while stirring constantly so no lumps are formed. Again, try to scrape off any browned bits on the bottom of the pan.
Add the tomatoes, Worcestershire, bay leaf, creole seasoning, paprika, salt, and pepper, and stir to combine.
Bring to a boil, once at a boil, stir in the seared chicken, cover, place heat on low, and simmer for 15 minutes. Stir occasionally so nothing sticks to the bottom of the pot.
Remove bay leaf. Stir in the green onions and hot sauce to taste.
Serve immediately over rice.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.