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Chicken Étouffée

Chicken Étouffée
4.3 348 ratings
Prep. 10 min
Total 45 min
4 portions
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Ingredients

Roux
  • vegetable oil
    30 g
  • plain flour
    2 Tbsp
  • water
    300 g
  • chicken stock cube (for 0.5 l) crumbled
    1
    1 heaped tsp chicken stock paste, homemade
Étouffée
  • unsalted butter diced
    50 g
  • onion quartered (approx. 100 g)
    1
  • green pepper quartered (approx. 120 g)
    1
  • red pepper quartered (approx. 120 g)
    1
  • celery quartered (approx. 70 g)
    1 stick
  • red chilli halved, deseeded
    1
  • Cajun spice mix
    ½ tsp
  • fresh basil leaves chopped
    1 tsp
    ¼ tsp dried basil
  • fine sea salt
    ½ tsp
  • chicken breasts cut in pieces (2 cm)
    400 g
  • spring onions sliced (1 cm)
    4

Difficulty

easy

Nutrition per 1 portion

Protein 27 g
Calories 1408 kJ / 337 kcal
Fat 20 g
Carbohydrates 13 g

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Also featured in

Deep South and Cajun 9 Recipes
UK and Ireland

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