Chicken Etouffée

Heat vegetable oil in a large, heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.

Whisk in flour gradually to create a dark brown roux, stirring constantly to prevent burning, approximately 8–10 minutes.

Add chopped onions, celery, and green pepper to the roux, stirring frequently until the vegetables soften and begin to caramelize, about 5 minutes.

Stir in chopped garlic and Cajun spice seasoning blend, cooking for 1 minute until fragrant.

Gradually pour in chicken broth while stirring to avoid lumps, then bring the mixture to a simmer.

Add diced cooked chicken and simmer for 10 minutes, allowing flavors to meld and the sauce to thicken slightly.

Stir in chopped green onions and fresh parsley, cooking for 1 minute more to warm through.

Divide cooked rice among four bowls or plates and ladle the chicken etouffée over the top, serving immediately.