Prep all of your ingredients before you start making this dish because you can’t leave your pan. You have to whisk it continuously while making your roux.

There are three types of roux, blonde, peanut butter, and chocolate. For chicken etouffee we’re going to achieve between a peanut butter and a chocolate roux. In a pan, melt the butter at a medium heat. Once the butter is melted, shake in the flour and whisk it continuously until the roux becomes a darker peanut butter/chocolate color and develops a nutty aroma. This usually takes about 15 - 25 minutes of constant stirring over medium heat. Once the roux reaches between the desired peanut butter and chocolate color it's time to add the trinity.

Add in the chopped celery, garlic, onion, and bell pepper. Saute that together with the roux continuously for another 5 minutes until the veggies start to get soft and the roux becomes more of a chocolatey color. Then, shake in your creole seasoning of choice (If you use a salt based creole seasoning such as Tony Chachere’s or Slap Ya Mamma you have to cut the amount in half so it's not too salty. However, I used Joe's Stuff seasoning which is a paprika based creole seasoning). Saute that all together for another few minutes. You will notice the roux is more chocolatey at this point.

Now, slowly add in the chicken stock in increments, mixing it continuously after you add it. Keep adding the chicken stock (stirring as you go) until you reach the desired consistency (I added a total of 4 cups). Once you have reached the desired consistency let it simmer on a medium heat for 10 minutes. Then, stir in the chopped cooked chicken and let that cook together for another 5 minutes.

When serving the chicken etouffee, top it with a scoop of white rice and garnish it with the green onions. Enjoy!