Chicken & Spinach Etouffe

Warm up with this flavorful Chicken & Spinach Etouffe, a classic dish from Louisiana. This hearty stew is made with tender chicken, fresh spinach, and a blend of aromatic vegetables and spices, all served over rice. Perfect for a comforting meal any day of the week.

What You Need —

• 4 tablespoons butter

• 1/3 cup flour

• 1 pound chicken thighs, cut into 1-inch pieces

• 3 bay leaves

• 3 cups chicken stock

• 1 teaspoon dried thyme*

• 1 teaspoon dried oregano*

• 2 teaspoons paprika*

• 1/2 teaspoon cayenne pepper

• Salt and pepper to taste

• 1 medium onion

• 3 stalks celery

• 1 bell pepper, any color

• 4 garlic cloves

• Small box of fresh spinach

Optional garnish:

• 1/4 cup scallions, chopped

• 1/4 cup parsley, chopped

• Serve with white rice

What You Do —

1. Cut the onion, garlic, bell pepper, and celery into medium dice.

2. Create a roux by combining the butter with flour in a Dutch oven and toasting until it reaches a slight almond color. Use medium heat and stir every so often.

3. Add in the chopped vegetables and cook for 2 – 3 minutes until slightly wilted down and fragrant.

4. Add in the spices and toast for another 1 – 2 minutes.

5. Add in the stock and bay leaves, and simmer for at least 10 minutes on medium heat, making sure it's not sticking.

6. Add in the spinach and let it just wilt.

7. Taste and re-season as needed.

8. Serve over rice with desired garnishes.