For the Chicken:

• 1 pound boneless, skinless chicken thighs (about 2-3 large thighs)
• 1 tablespoon Cajun seasoning (salt-free recommended)
• 1 tablespoon neutral-flavored oil (avocado, olive, vegetable, or refined coconut oil)

For the Étouffée:

• 1/4 cup unsalted butter, cut into small pieces, at room temperature
• 1/4 cup all-purpose flour
• 1/2 cup chopped celery (about 1 large stalk)
• 1/2 cup chopped green bell pepper (about 1 medium bell pepper)
• 1/2 cup chopped white onion (about 1 small onion)
• 4 cups chicken stock
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Cajun seasoning (salt-free recommended)
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1–2 teaspoons hot sauce (Louisiana or Crystal recommended, to taste)
• Salt, to taste

Serving Suggestions (Optional):

• Cooked long-grain white rice
• 1 cup thinly sliced scallions (green parts only, about 1 bunch)
• Chopped parsley (optional)