Chicken Étouffée

Roux

• 30 g vegetable oil
• 2 Tbsp plain flour
• 300 g water
• 1 chicken stock cube (for 0.5 l), crumbled
  of 1 heaped tsp chicken stock paste, homemade

Étouffée

• 50 g unsalted butter, diced
• 1 onion, quartered (approx. 100 g)
• 1 green pepper, quartered (approx. 120 g)
• 1 red pepper, quartered (approx. 120 g)
• 1 stick celery, quartered (approx. 70 g)
• 1 red chilli, halved, deseeded
• ½ tsp Cajun spice mix
• 1 tsp fresh basil leaves, chopped
  of ¼ tsp dried basil
• ½ tsp fine sea salt
• 400 g chicken breasts, cut in pieces (2 cm)
• 4 spring onions, sliced (1 cm)