Savory Cajun Chicken Étouffée
This Savory Cajun Chicken Étouffée brings the heart and soul of Cajun cuisine to your kitchen. Originating from a private chef's repertoire shared at a Williams-Sonoma cooking class, this dish tantalizes the taste buds with its depth of flavor while remaining health-conscious. The succulent pieces of chicken are coated with a rich blend of spices and simmered in a velvety sauce made from fresh vegetables, garlic, and the chef's signature touch of tomato paste, which conveniently comes in a tube for easy use. Served over a fragrant bed of rice, this dish is perfect for family dinners or gatherings, capturing the warmth and comfort of traditional Southern cooking.
4
Servings
N/A
Calories
11
Ingredients
Ingredients
boneless skinless chicken breast
1 lb (cut into one-inch chunks)
butter
4 tablespoons (melted)
chopped celery
1/2 cup (chopped)
chopped red pepper
1/2 cup (chopped)
chopped onion
1/2 cup (chopped)
all-purpose flour
1/4 cup (none)
tomato paste
2 tablespoons (from a tube)
cajun seasoning
4 tablespoons (divided)
chicken stock
1 quart (none)
scallion
1 bunch (sliced thin)
cooked rice
to serve (prepared according to package instructions)
Instructions
1
Cut the chicken breast into one-inch chunks and season with 2 tablespoons of Cajun seasoning. Set aside.
2
In a heavy-bottomed saucepan, melt the butter over medium-high heat. Add the seasoned chicken, chopped onions, celery, and red bell pepper. Sauté for about 3-4 minutes, stirring occasionally, until the vegetables are softened and the chicken is slightly browned. Be careful not to overcook the chicken.
3
Remove the chicken and vegetable mixture from the saucepan and set aside, leaving any drippings in the pan.
4
Add the tomato paste to the pan and stir well to combine with the drippings, allowing it to caramelize slightly for enhanced flavor.
5
Sprinkle in the flour while stirring continuously for about 2 minutes. This forms a roux that will thicken the sauce.
6
Gradually pour in the chicken stock, whisking constantly until the mixture is smooth. Add the remaining 2 tablespoons of Cajun seasoning and bring to a boil.
7
Return the chicken and vegetable mixture to the pot and reduce the heat to medium. Simmer until the chicken is cooked through, about 10 minutes.
8
Once the chicken is done, stir in the sliced scallions. Taste and adjust seasoning if necessary.
9
Serve the étouffée over hot cooked rice for a hearty and satisfying meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Cajun Chicken Étouffée?
It is a traditional Southern dish featuring succulent chicken chunks in a velvety, spiced sauce served over a bed of rice.
What type of chicken is best for this recipe?
The recipe calls for one pound of boneless skinless chicken breast cut into one-inch chunks.
How do you season the chicken?
The chicken is seasoned with 2 tablespoons of Cajun seasoning before being sautéed.
What vegetables are used in the base?
The recipe uses a mixture of 1/2 cup each of chopped celery, red bell pepper, and onion.
How much butter is needed?
You will need 4 tablespoons of butter to sauté the chicken and vegetables.
How long should the chicken and vegetables be sautéed initially?
They should be sautéed for about 3-4 minutes until the vegetables soften and the chicken lightly browns.
Why should I remove the chicken and vegetables from the pan?
They are removed temporarily to allow you to build the roux and sauce using the remaining drippings.
What role does tomato paste play in this recipe?
The tomato paste is caramelized in the pan drippings to provide a deep, rich flavor to the sauce.
How is the roux for the étouffée made?
It is made by stirring 1/4 cup of all-purpose flour into the tomato paste and drippings for about 2 minutes.
How much chicken stock is required?
The recipe requires one quart of chicken stock.
How do you ensure the sauce is smooth?
Gradually pour in the chicken stock while whisking constantly to prevent lumps in the roux.
What is the total amount of Cajun seasoning used?
A total of 4 tablespoons of Cajun seasoning is used, divided into two additions.
How long does the chicken simmer in the sauce?
The chicken and vegetables should simmer in the thickened sauce for about 10 minutes.
What is the final garnish for the dish?
A bunch of thinly sliced scallions is stirred in just before serving.
What should this dish be served with?
It is traditionally served over a hearty bed of hot cooked rice.
Where did this recipe originate?
It comes from a private chef's repertoire shared during a Williams-Sonoma cooking class.
Is this a healthy recipe?
Yes, it is described as a health-conscious take on soulful Cajun cuisine.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
What size should the chicken be cut?
The chicken breast should be cut into one-inch chunks for even cooking.
What type of saucepan should I use?
A heavy-bottomed saucepan is recommended for even heat distribution.
Is the tomato paste from a specific container?
The chef recommends using tomato paste from a tube for easy use and storage.
What is the prep for the red pepper?
The red pepper should be chopped, totaling about 1/2 cup.
How much chopped onion is used?
The recipe calls for 1/2 cup of chopped onion.
How many ingredients are in this recipe?
There are 11 ingredients total, including the seasoning and rice.
Is this considered a one-pot meal?
Yes, it is tagged as a one-pot meal, though the rice may be prepared separately.
What makes the sauce velvety?
The combination of the flour-based roux and whisked chicken stock creates a velvety texture.
Can I adjust the spice level?
Yes, you can taste and adjust the seasoning after the chicken has finished simmering.
How should the scallions be prepared?
One bunch of scallions should be sliced thin.
What kind of flour is used?
The recipe specifies 1/4 cup of all-purpose flour.
What is the main flavor profile of this dish?
It is savory and flavorful, capturing the warmth and comfort of traditional Cajun cooking.