Ingredients
Equipment
Method
- In your gordon ramsay food, heat the vegetable oil over medium heat. Whisk in the flour constantly to create a roux. Cook for 8-10 minutes, stirring continuously, until the roux turns a rich, nutty brown color. Be careful not to burn it!
- Add the diced onion, celery, and green bell pepper to the roux. Cook for about 5-7 minutes, stirring occasionally, until the vegetables soften. Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced chicken thighs to the pot and cook for 3-4 minutes, just until they are no longer pink on the outside.
- Pour in the chicken stock, diced tomatoes (with their juice), Worcestershire sauce, Cajun seasoning, and bay leaf. Stir everything together well, scraping up any browned bits from the bottom of the pot.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for at least 20-25 minutes, or until the chicken is tender and the sauce has thickened. Stir occasionally to prevent sticking.
- Remove the bay leaf before serving. Taste and adjust seasoning if needed. Ladle the hot etouffee over cooked white rice and garnish with fresh chopped parsley or green onions.
Nutrition
Notes
For an extra kick, add a pinch of cayenne pepper along with the Cajun seasoning. If you want to make it even healthier, use leaner chicken breast and increase the amount of vegetables!