Chicken Étouffée

Ingredients

• 8 chicken thighs, skinned
• 2 medium onions, chopped
• 1 red bell pepper, diced
• ¼ C thinly sliced celery
• 3 cloves garlic, minced
• 1 stick butter (4 oz)
• 2 tbs avocado oil
• 1½ tsp Cajun seasoning
• 3 tbs flour
• 2 tbs tomato paste
• ¼ tsp Tabasco
• 1 tsp Worcestershire sauce
• 1½ C chicken stock, broth or water
• 1 C chopped green onions
• ½ C fresh parsley, minced
• Cooked long grain white rice

Directions

1. Brown Chicken: Heat a large, heavy skillet over medium-high. Add avocado oil and butter until hot. Season chicken thighs with Cajun seasoning and brown well; remove and set aside.
2. Cook Trinity: Add onions, celery, and red bell pepper to the skillet and sauté about 5 minutes.
3. Make Roux: Stir in flour and cook about 4 minutes, stirring constantly.
4. Build Sauce: Mix in tomato paste, Tabasco, and Worcestershire. Add chicken stock and return chicken to the pan. Cover and cook 12 minutes.
5. Finish: Uncover, add green onions and parsley, and cook 3 minutes more.
6. Serve: Serve hot over steamed rice.

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