Description
This Authentic Chicken Étouffée recipe delivers the rich, savory flavors of classic Cajun cuisine with tender chicken simmered in a deeply flavorful roux-based sauce. Perfectly spiced and served over steamed white rice, this hearty dish brings a taste of Louisiana to your dinner table.
Ingredients
Scale
Protein
- 1 ½ pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
Roux and Vegetables
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 medium onion (finely chopped)
- 1 green bell pepper (chopped)
- 2 celery stalks (chopped)
- 3 garlic cloves (minced)
Seasonings and Broth
- 1 teaspoon Cajun seasoning
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cups chicken broth
- 2 bay leaves
Garnish
- 2 green onions (sliced)
- 2 tablespoons chopped fresh parsley
To Serve
- Cooked white rice
Instructions
- Make the Roux: In a large Dutch oven or heavy pot, heat the vegetable oil over medium heat. Add the flour and stir constantly for 10–12 minutes until the roux turns a deep peanut butter color, being careful not to burn it.
- Sauté Vegetables: Add the finely chopped onion, bell pepper, celery, and minced garlic to the roux. Cook for 5–6 minutes, stirring occasionally, until the vegetables are softened.
- Season and Add Chicken: Stir in the Cajun seasoning, paprika, cayenne pepper (if using), salt, and black pepper. Add the bite-sized chicken thighs, stirring to coat the pieces thoroughly with the roux and vegetable mixture.
- Simmer: Pour in the chicken broth and add the bay leaves. Bring everything to a simmer and cook uncovered for 30–35 minutes, stirring occasionally. The sauce should thicken and the chicken should become tender.
- Finish and Serve: Remove and discard the bay leaves. Stir in the sliced green onions and chopped fresh parsley. Serve the chicken étouffée hot over steamed white rice for a comforting meal.
Notes
- For a richer flavor, substitute chicken broth with chicken stock.
- Try substituting shrimp for chicken or combining both for a classic Cajun twist.
- If you prefer a milder dish, omit or reduce the cayenne pepper.
- Ensure constant stirring while making the roux to prevent burning and bitterness.
- Leftover étouffée can be refrigerated and reheated; sauce may thicken and can be thinned with a bit of broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 portion (with rice)
- Calories: 430
- Sugar: 3g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
