Cajun Chicken Étouffée

• 300 g Long-grain white rice
• 600 ml Water
• 80 g Unsalted butter
• 80 g Plain flour
• 1 large Yellow onion
• 3 pieces Celery
• 1 large Green pepper
• 3 cloves Garlic
• 700 g Chicken thighs, boneless, skinless
• 2 tbsp Cajun seasoning
• ½ tsp Black pepper
• 750 ml Chicken stock
• 2 tbsp Tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp Hot sauce
• 1 tsp Fine sea salt
• 4 pieces Spring onion

1. Rinse the rice until the water runs mostly clear, then tip into a saucepan with the water and fine sea salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Take off the heat and leave covered for 10 minutes, then fluff with a fork.
2. Meanwhile, finely chop the yellow onion, celery and green pepper, and finely chop the garlic. Cut the chicken thighs into bite-sized pieces and toss with the cajun seasoning and black pepper.
3. In a Dutch oven over medium heat, melt the unsalted butter. Whisk in the plain flour and cook, stirring constantly with a wooden spoon, until the roux turns a deep peanut-butter brown and smells nutty. Keep the heat steady and do not walk away, as it can catch quickly.
4. Stir in the onion, celery and green pepper and cook until softened, scraping up any roux from the base. Add the garlic and cook for 1 minute until fragrant.
5. Add the seasoned chicken and cook, stirring, until the outside turns opaque. Stir in the tomato paste and cook for 1 minute to take the raw edge off.
6. Gradually pour in the chicken stock, stirring well so the sauce stays smooth. Bring to a gentle simmer, then cook for 12 to 15 minutes, stirring often, until the chicken is cooked through and the sauce is thick enough to coat the back of a spoon.
7. Stir in the Worcestershire sauce and hot sauce, then taste and adjust with a little more fine sea salt if needed. Thin with a splash of water if it has reduced too far, or simmer briefly if you want it thicker. Slice the spring onion and scatter over the top.
8. Serve the étouffée spooned over the rice. Let it sit for 2 minutes before serving so the sauce settles and clings to the chicken.

Made this recipe? Rate it — a comment is optional.