Print

Flavorful Chicken Étouffée Recipe

Print Recipe

★★★★★

4.7 from 342 reviews

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.

Ingredients

Scale

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

Find it online: https://dylangranv.com/flavorful-chicken-etouffee-recipe/