Flavorful Chicken Étouffée Recipe

Introduction

Chicken Étouffée is a comforting Cajun dish that combines tender chicken with a rich, flavorful roux and a medley of vegetables. This hearty stew is perfect for a cozy dinner and brings a taste of Louisiana to your table.

Ingredients

• 2 pounds chicken, cut into pieces
• ½ cup roux (a mixture of flour and fat cooked until golden brown)
• 1 cup chopped onions
• 1 cup chopped bell peppers
• 1 cup chopped celery
• 2 cloves garlic, minced
• 2 cups chicken broth
• 2 teaspoons Cajun seasoning
• Salt and pepper to taste
• Cooked white rice, for serving

Instructions

1. Step 1: In a large pot, heat the roux over medium heat until it turns a deep golden brown, stirring frequently to avoid burning.
2. Step 2: Add the chopped onions, bell peppers, celery, and garlic to the roux. Cook until the vegetables are soft and fragrant, about 5 minutes.
3. Step 3: Add the chicken pieces to the pot and cook until lightly browned on all sides, about 6 to 8 minutes.
4. Step 4: Pour in the chicken broth and stir in the Cajun seasoning, salt, and pepper. Bring to a simmer.
5. Step 5: Reduce heat, cover, and let the étouffée simmer gently until the chicken is cooked through and the sauce has thickened, about 25 to 30 minutes.
6. Step 6: Serve hot over cooked white rice and enjoy the rich flavors of this classic dish.

Tips & Variations

• Use dark meat chicken like thighs for a juicier and more flavorful result.
• If you want a spicier dish, add a pinch of cayenne pepper or hot sauce to the seasoning.
• For a traditional touch, try incorporating some chopped green onions and parsley as a garnish before serving.
• Make a darker roux carefully by stirring constantly; it adds a deeper flavor but can burn quickly.

Storage

Store leftover chicken étouffée in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken broth if the sauce is too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other meats instead of chicken?

Yes, shrimp or crawfish are traditional alternatives for étouffée and can be substituted or combined with chicken for variety.

How do I make a roux from scratch?

To make a roux, cook equal parts flour and fat (such as butter or oil) in a pan over medium heat, stirring constantly until it reaches a golden or darker brown color depending on your recipe needs.

Flavorful Chicken Étouffée Recipe

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Chicken Étouffée is a classic Cajun dish featuring tender chicken simmered in a rich, flavorful roux-based sauce with aromatic vegetables and Cajun seasonings. This comforting dish is a perfect blend of the deep flavors of the South, served traditionally over rice for a hearty, satisfying meal.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

Chicken

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces

Roux

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour

Vegetables (The Holy Trinity)

• 1 cup diced onion
• 1/2 cup diced celery
• 1/2 cup diced green bell pepper
• 2 cloves garlic, minced

Seasonings and Liquids

• 2 cups chicken broth
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 green onions, sliced (for garnish)
• Cooked white rice (for serving)

Instructions

1. Make the Roux: In a large heavy-bottomed skillet or Dutch oven over medium heat, melt the butter. Gradually whisk in the flour, stirring continuously to avoid lumps. Cook the roux, stirring constantly, until it turns a rich golden brown color, about 8-10 minutes. Be careful not to burn it.
2. Sauté Vegetables: Add the diced onion, celery, and green bell pepper to the roux. Cook, stirring often, until the vegetables are softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add Seasonings: Stir in paprika, thyme, cayenne pepper, black pepper, and salt. Mix well to evenly coat the vegetables and roux with the spices.
4. Cook Chicken: Add the chicken pieces to the skillet and stir to combine. Pour in the chicken broth and bring the mixture to a gentle simmer. Reduce heat to low and cook uncovered, stirring occasionally, until the chicken is cooked through and the sauce has thickened to a gravy-like consistency, about 20-25 minutes.
5. Finish and Serve: Taste and adjust the seasoning if necessary. Sprinkle sliced green onions over the top for a fresh garnish. Serve the chicken étouffée hot over cooked white rice for an authentic Cajun experience.

Notes

• Adjust cayenne pepper to your preferred spice level to control the heat of the dish.
• Using chicken thighs provides more flavor and tenderness, but breast meat can be used as a leaner option.
• Constant stirring of the roux is essential to prevent burning and achieve the perfect color and flavor.
• This dish can be made ahead and reheated; it often tastes better the next day as flavors deepen.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend for the roux.

Keywords: Chicken Étouffée, Cajun chicken recipe, roux chicken dish, Southern cooking, Cajun cuisine, comfort food, spicy chicken stew