HL Café’s Chicken Étouffée
- 1 stick unsalted butter
- 2 cups onion, chopped
- 3/4 cup celery, thinly sliced
- 1 Tbsp garlic, minced
- 1 cup red bell pepper, chopped
- 3 1/2 lbs boneless, skinless chicken breasts
- 1 Tbsp cajun seasoning mix
- 2 Tbsp flour
- 1/4 cup tomato paste
- 1 Tbsp hot sauce
- 6 cups chicken stock, broth, or water
- 1/4 cup chopped green onions
- 2 Tbsp fresh parsley, minced
Craving a taste of classic Louisiana cooking? Try our cafe’s addictive recipe for Chicken Etouffee! Full of chicken, vegetables, and tons of cajun flavor, you might just make this again and again.
Heat large heavy skillet over medium heat until hot. Melt butter until it begins to smoke. Sauté onions, celery and red bell pepper for about 5 minutes. Meanwhile, season the chicken breasts with cajun season mix. When vegetables have sauteed for 5 minutes, add chicken to skillet. Brown the chicken , cooking them for 5 minutes on each side. Remove chicken and set aside for later use. Add flour to skillet and stir well. Cook about 4 minutes, stirring constantly. Stir in tomato paste and hot sauce until completely incorporated. Add chicken stock and cooked chicken breasts and bring to a simmer. Cover skillet with lid and cook for 12 minutes or until chicken begins to fall apart. Remove cover, add green onion and parsley, and cook uncovered for 1 more minute. Serve with long grain white rice.