Ingredients:
- 2 tablespoons (30ml) olive oil
- 1.5 pounds (680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 teaspoon (5g) salt
- ½ teaspoon (2.5g) black pepper
- 1 cup (150g) all-purpose flour
- ½ cup (1 stick, 113g) unsalted butter
- 1 large yellow onion, chopped (about 1 ½ cups)
- 1 green bell pepper, chopped (about 1 cup)
- 1 red bell pepper, chopped (about 1 cup)
- 2 celery stalks, chopped (about 1 cup)
- 4 cloves garlic, minced
- 1 teaspoon (5g) Cajun seasoning (such as Tony Chachere's)
- ½ teaspoon (2.5g) smoked paprika
- ¼ teaspoon (1.25g) cayenne pepper (or more, to taste)
- 1 (14.5 ounce / 411g) can diced tomatoes, undrained
- 4 cups (950ml) chicken broth
- 2 bay leaves
- ¼ cup (60ml) chopped fresh parsley
- 2 tablespoons (30ml) Worcestershire sauce
- Salt and pepper to taste
- Cooked white rice, for serving
- Hot sauce, for serving (optional)
- Green onions, chopped, for garnish (optional)
Instructions:
- Toss chicken pieces with salt and pepper.
- Heat olive oil in the Dutch oven over medium-high heat. Brown the chicken in batches and set aside. Don't overcrowd the pot!
- Melt butter in the same pot over medium heat. Whisk in flour and cook, stirring constantly, until a light brown roux forms (peanut butter color). This is crucial! Don't burn it!
- Add onion, bell peppers, and celery to the pot and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Stir in Cajun seasoning, paprika, and cayenne pepper and cook for 30 seconds, until fragrant.
- Pour in diced tomatoes (undrained) and scrape up any browned bits from the bottom of the pot.
- Add chicken broth, bay leaves, Worcestershire sauce, and browned chicken. Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until chicken is tender.
- Remove bay leaves. Stir in fresh parsley. Taste and adjust seasoning with salt and pepper, if needed.
- Spoon etouffee over cooked white rice. Garnish with green onions and serve with hot sauce, if desired.