Chicken Etouffee Best Family Recipes

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Chicken Etouffee

"This isn't always a true etouffee like the shrimp or crawfish you'll see at a eating place. Which is probably why I and my family love it so much."

Ingredients :

2 cups all-purpose flour
1 tablespoon salt
1 tablespoon floor black pepper
1 teaspoon floor cayenne pepper
1/4 cup butter
1 tablespoon more-virgin olive oil
1 (sixteen ounce) bundle skinless, boneless hen breast halves, cubed
1 green bell pepper, chopped
1 onion, chopped
3 stalks celery, chopped, or extra to flavor
1 clove garlic, minced
2 tablespoons butter, or greater to taste
1 cup water, or as had to cover
4 bay leaves
three cups cooked rice

Instructions :

Prep : 30M	Cook : 6M	Ready in : 1H15M

Whisk flour, salt, black pepper, and cayenne pepper collectively in a bowl.
Heat 1/four cup butter and olive oil in a massive skillet. Dredge bird cubes in seasoned flour and fry within the hot butter and oil till golden brown and no longer purple inner, about 10 minutes. Remove chicken, leaving butter combination in skillet. Reduce warmth to low.
Stir 1 tablespoon leftover pro flour into pan drippings in skillet; prepare dinner and stir until the mixture forms a paste and chefs to the colour of dark caramel, 10 to fifteen minutes. Watch carefully and stir continuously to avoid burning. Add bell pepper, onion, celery, garlic, and 2 extra tablespoons butter to flour paste and toss to coat veggies with butter and browned flour combination. Cook and stir until vegetables are soft, about 10 minutes.
Pour in sufficient water to cowl vegetables, add bay leaves, and produce to a simmer. Return chicken to skillet and cook until flavors are blended, about 10 extra minutes. Serve with cooked rice.

Notes :

The vitamins records for this recipe includes the total amount of the breading substances. The actual quantity of the breading consumed will range.
Reynolds® Aluminum foil can be used to hold food wet, prepare dinner it calmly, and make clean-up easier.

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