Chicken Etouffee

Cajun · 55 min · Chicken · high-protein

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Ingredients

• 1.5 lb boneless chicken thighs
• 5 tbsp butter
• 0.33 cup all-purpose flour
• 1 yellow onion
• 1 green bell pepper
• 2 celery stalks
• 3 cups chicken stock
• 1.5 tbsp cajun seasoning
• 3 green onions
• 2 cups long-grain white rice

Method

1. Melt butter and whisk in flour, cooking to a medium-brown roux, about 12 minutes.
2. Add diced onion, bell pepper, and celery and cook 6 minutes.
3. Whisk in the stock and cajun seasoning to build a smooth gravy.
4. Add diced chicken thighs and simmer 25 minutes until tender and the sauce thickens.
5. Stir in green onions and serve over white rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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