Classic Chicken Etouffee

Follow our step-by-step guide on how to make Classic Chicken Etouffee.

1. Step 1

   In a mixing bowl, combine flour, salt, black pepper, and cayenne pepper, whisking until well blended.

2. Step 2

   Toss the cubed chicken in the seasoned flour until evenly coated, then set aside the remaining flour mixture for later.

3. Step 3

   In a large skillet, melt 1/4 cup of unsalted butter with 1 tablespoon of olive oil over medium heat.

4. Step 4

   Once the mixture is hot, add the coated chicken and cook until it turns a beautiful golden brown and is fully cooked, which should take about 10 minutes.

5. Step 5

   Once done, transfer the chicken to a bowl, keeping the flavorful butter and oil in the skillet, and reduce the heat to low.

6. Step 6

   Stir in 1 tablespoon of the reserved seasoned flour into the drippings, cooking and stirring continuously until it forms a rich paste that deepens to a dark caramel color, taking about 10 to 15 minutes—watch closely to prevent burning.

7. Step 7

   Next, add chopped celery, green bell pepper, onion, minced garlic, and the remaining 2 tablespoons of butter to the skillet.

8. Step 8

   Toss the vegetables in the flour mixture and sauté, stirring frequently, until they soften, which should take around 10 minutes.

9. Step 9

   Pour in enough water to cover the vegetables, then add bay leaves and bring the mixture to a gentle simmer.

10. Step 10

    Return the cooked chicken to the skillet, allowing it to simmer for an additional 10 minutes so the flavors can meld beautifully.

11. Step 11

    Serve your Chicken Etouffee hot over a fluffy bed of cooked rice, and enjoy a taste of comfort that warms the soul.