Chicken Étouffée

Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Gradually whisk in all-purpose flour to create a roux, stirring constantly to avoid lumps.

Continue cooking the roux, stirring frequently, until it reaches a deep chocolate brown color, about 8-10 minutes. Be careful not to burn it, as this is the foundation of the dish.

Add chopped onion, celery, and green bell pepper to the roux, stirring well to coat with the mixture. Cook over medium heat until the vegetables begin to soften, approximately 4-5 minutes.

Stir in minced garlic and cook for 1 minute until fragrant. Add the canned tomatoes with their juice, clam juice, Creole Spice, and salt, mixing thoroughly.

Bring the sauce to a simmer and add the cubed chicken breasts, stirring to distribute evenly throughout the mixture.

Reduce heat to low and simmer uncovered for 25-30 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.

While the chicken simmers, prepare the rice according to package directions.

Serve the chicken étouffée over fluffy white rice, spooning the rich sauce generously over each portion.