Ingredients

The following ingredients have 5 Servings
  • 1 Tablespoon Creole seasoning, divided (See Tip 1)
  • 1 pound skinless and boneless chicken breasts, trimmed of fat and cut into bite-sized pieces
  • 5 Tablespoons unsalted butter, divided
  • 1/4 cup (1.25 ounces) all-purpose flour
  • 1 1/2 cup chopped onion, (1 large onion)
  • 1 cup chopped celery
  • 1 cup chopped bell peppers (See Tip 2)
  • 6 cloves garlic, minced
  • 14.5 ounce can petit diced tomatoes, drained
  • 1/2 teaspoon Kosher salt
  • 2 cups chicken broth
  • Cooked white rice for serving
  • 2 Tablespoons thinly sliced green onion tops for garnish

Instruction

  • Toss chicken with 1/2 tablespoon Creole seasoning.
  • Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add chicken. Cook, stirring occasionally until all pink is gone, about 5 minutes. Remove chicken from Dutch oven; wipe Dutch oven with paper towel.
  • Melt remaining 4 tablespoons of butter in Dutch oven over medium heat. Add flour and stir continuously until the roux is the color of peanut butter, 6 to 7 minutes. Add onions, celery, bell pepper, and garlic to the roux. Cook, stirring often, for 10 minutes. Add petit diced tomatoes, salt, and remaining 1/2 tablespoon of Creole seasoning. Cook mixture for 2 to 3 minutes. 
  • Add chicken broth. Bring mixture to a boil over medium heat, stirring constantly, until thickened. Reduce heat to low; simmer uncovered, stirring occasionally, for 30 minutes. Can be made in advance up to this point.
  • Heat Étouffée over medium heat. Add the chicken. Cook 15 minutes, or until vegatables are tender and chicken is thoroughly heated.
  • Serve over cooked white rice; garnish with sliced green onion tops. Yield: 4 to 6 servings. (See Tip 3)