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Chicken Étouffée Recipe

Chicken Étouffée Recipe
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★★★★★

5.2 from 21 reviews

Chicken Étouffée is a classic Cajun dish featuring tender chicken thighs simmered in a rich, flavorful roux-based sauce with aromatic vegetables and Cajun seasoning. This hearty stew is traditionally served over fluffy white rice, making it a comforting and satisfying meal perfect for any occasion.

Ingredients

Scale

Chicken and Seasoning

  • 3 pounds boneless chicken thighs
  • 2–3 teaspoons Cajun seasoning (adjust to taste)
  • 1 teaspoon browning sauce

Roux and Cooking Fat

  • 1 tablespoon avocado oil (or vegetable oil)
  • 8 tablespoons unsalted butter
  • ½ cup all purpose flour

Vegetables

  • 1 large onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 5 green onions, chopped (divided)
  • 6 cloves garlic, minced
  • ¼ cup parsley leaves, loosely packed, chopped

Liquids and Serving

  • 3 cups chicken broth, warmed
  • Cooked white rice, for serving

Instructions

  1. Prep: Finely chop the onion, green and red bell peppers, celery, green onions (reserve some for garnish), and parsley. Mince the garlic cloves. Measure out all other ingredients. Season the chicken thighs evenly with Cajun seasoning to your taste.
  2. Sear: Heat a large skillet over medium-high heat and add the avocado oil. Working in batches, sear the chicken thighs for 3-5 minutes on each side until they develop a golden-brown crust. Remove and set aside.
  3. Make the Roux: Reduce heat to medium. In the same skillet, melt the butter. Gradually whisk in the flour. The mixture will initially be foamy; continue stirring constantly for 10-15 minutes until it reaches a smooth, medium brown color resembling peanut butter.
  4. Sauté Vegetables: Add the chopped onions, bell peppers, celery, and half of the green onions to the roux. Stir to combine and cook for about 10 minutes until the vegetables soften, stirring frequently and scraping the bottom so nothing sticks. Add the minced garlic and cook for another minute.
  5. Simmer: Slowly whisk in the warmed chicken broth to avoid lumps, incorporating it fully into the roux and vegetables. Stir in the browning sauce. Return the seared chicken thighs to the skillet. Lower the heat to a simmer and cook uncovered for about 30 minutes, stirring occasionally, until the sauce thickens and chicken is fully cooked.
  6. Finish: Remove the chicken thighs from the pan and chop into bite-sized pieces. Return the chopped chicken to the sauce. Stir in the chopped parsley and adjust seasoning by adding more Cajun seasoning if desired.
  7. Serve: Spoon the chicken étouffée over cooked white rice. Garnish with the remaining chopped green onions and serve hot.

Notes

  • The Cajun seasoning blend can be store-bought or homemade, typically including paprika, cayenne, garlic powder, onion powder, thyme, and oregano.
  • Browning sauce adds depth of color and flavor but can be omitted if unavailable.
  • For a spicier dish, increase the amount of Cajun seasoning or add cayenne pepper.
  • This recipe can be adapted using shrimp or other proteins if preferred.
  • Maintain constant stirring while making the roux to prevent burning.

Nutrition

Keywords: Chicken Étouffée, Cajun chicken recipe, Southern cooking, roux sauce, comfort food, Cajun seasoning, chicken stew

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