Entrée: United States – Cajun Chicken and Crayfish Étouffée

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

1 lb / 450 g boneless, skinless chicken thighs, cut into pieces
1 lb / 450 g Louisiana crayfish tails, peeled and deveined
1 / 4 cup (60 ml) vegetable oil
1 / 4 cup (30 g) all-purpose flour
1 medium onion, diced
1 bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
2 cups (480 ml) chicken broth
1 tbsp (15 g) Creole seasoning
1 tsp (5 ml) hot sauce
Salt and pepper, to taste
2 green onions, chopped
Cooked rice, for serving

Instructions

1. **Prepare Roux**: In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Add the flour and continuously stir to create a roux. Cook until the roux reaches a medium brown color, about 10 minutes.
2. **Cook Aromatics**: Add the onion, bell pepper, celery, and garlic to the roux. Sauté until the vegetables are softened, about 5 minutes.
3. **Add Chicken**: Stir in the chicken pieces and cook until lightly browned, about 5-7 minutes.
4. **Simmer**: Gradually pour in the chicken broth while stirring. Add the Creole seasoning, hot sauce, salt, and pepper. Bring to a simmer, cover, and cook for about 20 minutes, stirring occasionally.
5. **Add Crayfish**: Add the crayfish tails and cook for another 5 minutes until they turn opaque and are cooked through.
6. **Finish and Serve**: Stir in the chopped green onions, adjust seasoning if necessary, and serve hot over cooked rice.

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