Chicken Etouffee

Directions

1. 1
   Whisk flour, salt, black pepper, and cayenne pepper together in a bowl.
2. 2
   Heat 1/4 cup butter and olive oil in a large skillet.
3. 3
   Dredge chicken cubes in seasoned flour and fry in the hot butter and oil until golden brown and no longer pink inside, about 10 minutes.
4. 4
   Remove chicken, leaving butter mixture in skillet.
5. 5
   Reduce heat to low.
6. 6
   Stir 1 tablespoon leftover seasoned flour into pan drippings in skillet; cook and stir until the mixture forms a paste and cooks to the color of dark caramel, 10 to 15 minutes.
7. 7
   Watch carefully and stir constantly to avoid burning.
8. 8
   Add bell pepper, onion, celery, garlic, and 2 more tablespoons butter to flour paste and toss to coat vegetables with butter and browned flour mixture.
9. 9
   Cook and stir until vegetables are soft, about 10 minutes.
10. 10
    Pour in enough water to cover vegetables, add bay leaves, and bring to a simmer.
11. 11
    Return chicken to skillet and cook until flavors are blended, about 10 more minutes.
12. 12
    Serve with cooked rice.