Chicken Etouffee
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Cajun · 55 min · Chicken · high-protein
550 cal
34g protein
54g carbs
22g fat
per serving · estimated
Ingredients
- 1/2 lb boneless chicken thighs
- 1 3/4 tbsp butter
- 1/4 cup all-purpose flour
- 1 yellow onion
- 1 green bell pepper
- 1 celery stalks
- 1 cup chicken stock
- 1/2 tbsp cajun seasoning
- 1 green onions
- 3/4 cup long-grain white rice
Method (tap to check — screen stays awake)
- Melt butter and whisk in flour, cooking to a medium-brown roux, about 12 minutes.
- Add diced onion, bell pepper, and celery and cook 6 minutes.
- Whisk in the stock and cajun seasoning to build a smooth gravy.
- Add diced chicken thighs and simmer 25 minutes until tender and the sauce thickens.
- Stir in green onions and serve over white rice.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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