Chicken Étouffée

Rich roux and the aromatic trinity of bell pepper, onion, and celery speak of old Louisiana kitchens where Creole magic was performed. Every time this dish simmers on my stove, I’m transported to bayou evenings, where the air is thick with anticipation. Cooking the roux to the perfect golden brown is time well spent, especially when that time well used connects you to the traditions of a vibrant culture.