Chicken Etouffe

Chicken Etouffe

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  • Prep Time


  • Total Time


  • Servings



  • Bag of chicken breast (2-3 lbs): cut in to bite size squares across grain

  • Vegetable Oil

  • 8 tablespoons butter (1 stick)

  • Flour

  • Cajun Seasoning (Tony’s)

  • 1 Onion Chopped

  • 1 Bell Pepper Chopped (1 green or1 orange)

  • 3 ribs of celery Chopped

  • 1 teaspoon of chopped garlic

  • 2 bay leaves

  • 1 quart of chicken stock

  • 1 bottle of amber or dark beer

  • 2 tsp of brown sugar

  • 1tblsp Worcestershire

  • 2-3 tsp of Tabasco sauce

  • ½ tsp of black pepper

  • ¼ cup of fresh parsley chopped

  • 3 green onions chopped


Chop chicken and season flower with Cajun seasoning. Dust the chicken with this. Heat the oil to medium and brown chicken on both sides. Drain oil and wipe out pot to get rid of any burned stuff. Melt stick of butter in pot. Add ¾ of cup of flour to make roux. (3/8 cup seasoned flower, 3/8 cup fresh white flour) Roux should be a little darker than shade of peanut butter. Add onion, garlic, celery, bell pepper and bay leaves. Keep cooking and siring until vegetables are soft. Add brown sugar, worsh, black pepper and Tabasco to roux. Add beer. Add chicken stock. Bring to boil. Reduce heat for about an hour at LOW simmer. Stirring often. Add chicken. Simmer for 20 minutes. Add green onion and parsley. Cook for 10 more minutes.


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