
Cajun Chicken Étouffée
Cajun chicken étouffée with dark roux served over rice

Convert Fine sea salt between metric and US cooking measurements.
| Grams | Cups | Ounces |
|---|---|---|
| 1 g | 1 g (< ½ tsp) | 0.04 |
| 5 g | ≈ 1 tsp | 0.18 |
| 10 g | ≈ 2 tsp | 0.35 |
| 25 g | ≈ 1 ½ tbsp | 0.88 |
| 50 g | ≈ ⅛ cup | 1.76 |
| 100 g | ≈ ⅜ cup | 3.53 |
| 250 g | ≈ ⅞ cup | 8.82 |
Explore similar ingredients and other varieties you can use in your cooking.

Cajun chicken étouffée with dark roux served over rice

Polish herring in sour cream with apple and onion

Dense Breton butter cake with vanilla and egg yolks

Pan-fried pork with lemon and mustard sauce

Pierogi filled with spinach and ricotta

Puff pastry tart with Dijon mustard, tomatoes and Gruyère

Slow-roasted pork shoulder with apple and sage stuffing

South Indian semolina pudding with saffron, cardamom, cashews and raisins

Rich clotted cream fudge set into smooth squares

Crisp baked wings in a sticky peanut butter glaze

Dutch potato and kale mash finished with blue cheese

Choux pastry gougères with Gruyère and diced ham

Beef Wellington with mushroom duxelles, prosciutto and red wine gravy

Spanish braised spring vegetables with mint and lemon

Creamy sausage skillet with cannellini beans and spinach

Florentine tripe simmered in tomato sauce with Parmesan

Leek and cream tart baked in shortcrust pastry

Pork loin simmered in milk with garlic and sage

