Description
Chicken Étouffée is a classic Cajun dish featuring tender, seasoned chicken simmered in a rich, flavorful roux-based sauce with the Holy Trinity of Cajun cooking—onion, bell pepper, and celery. This hearty stew is served over white rice, delivering a comforting meal bursting with deep southern flavors and a perfect balance of spices.
Ingredients
Scale
Meat
- 2 pounds chicken thighs (bone-in or boneless)
Roux
- 1/2 cup all-purpose flour
- 1/2 cup unsalted butter or oil
Vegetables & Aromatics
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
Liquids & Seasonings
- 3 cups chicken broth
- 2 tablespoons Cajun seasoning, divided
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce (optional)
- Salt and pepper, to taste
Garnish
- 2 tablespoons fresh parsley, chopped
Serving
- Cooked white rice, for serving
Instructions
- Season and Brown Chicken: Pat the chicken thighs dry and season evenly with salt, pepper, and 1 tablespoon of Cajun seasoning. Heat oil in a large Dutch oven over medium heat and brown the chicken on both sides until nicely seared. Remove the chicken from the pot and set aside.
- Make the Roux: In the same pot, melt the butter. Add the flour and stir constantly for 10 to 15 minutes, until the roux turns a deep golden brown, developing a rich, nutty flavor essential for the étouffée base.
- Sauté Vegetables: Add the diced onions, green bell peppers, and celery to the roux and sauté for 5 to 7 minutes until softened and fragrant. Stir in the minced garlic and cook for an additional minute to release its aroma.
- Add Seasonings and Broth: Stir in the tomato paste, dried thyme, and Worcestershire sauce. Gradually whisk in the chicken broth, ensuring there are no lumps in the roux. Add the bay leaves to infuse the broth with herbal notes.
- Simmer Chicken: Return the browned chicken thighs to the pot, cover, and reduce the heat to low. Let it simmer gently for 30 to 40 minutes, or until the chicken is tender and the sauce has thickened to a hearty consistency.
- Final Seasoning and Serve: Adjust seasoning by adding the remaining tablespoon of Cajun seasoning, optional hot sauce, and more salt or pepper as needed. Remove and discard the bay leaves. Garnish the étouffée with fresh chopped parsley and serve hot over cooked white rice.
Notes
- For deeper flavor, use bone-in chicken thighs.
- Be patient while making the roux; stirring continuously prevents burning and ensures a smooth sauce.
- Adjust the amount of Cajun seasoning and hot sauce based on your spice preference.
- If you prefer a thicker sauce, simmer uncovered for a few extra minutes to reduce further.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
