Name: Chicken Étouffée Recipe
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Cajun
Ingredients: For the Chicken:; 3 pounds boneless chicken thighs; 2-3 teaspoons Cajun seasoning (*see note); For the Roux and Sauce:; 1 tablespoon avocado oil (or vegetable oil); 8 tablespoons unsalted butter; ½ cup all-purpose flour; 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; 6 cloves garlic, minced; 3 cups chicken broth (warmed); 1 teaspoon browning sauce (*see note); ¼ cup parsley leaves (loosely packed), chopped; For Serving:; Cooked white rice

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Chicken Étouffée is a classic Cajun dish that’s full of flavor, featuring tender chicken thighs smothered in a rich, savory sauce made with a brown roux, the Cajun holy trinity, and aromatic spices. This comforting stew is perfect when served over rice, making for a satisfying meal that captures the essence of Louisiana cuisine.

Chicken Étouffée Recipe

Why You’ll Love This Recipe

This Chicken Étouffée is the perfect balance of bold, smoky flavors and tender chicken in a creamy, flavorful sauce. The process of making the brown roux may take some time, but the deep, nutty flavor it adds to the dish is worth every minute. It’s a comforting, soul-satisfying meal that’s perfect for family dinners or any occasion that calls for something hearty and delicious.

Ingredients

3 pounds boneless chicken thighs
2-3 teaspoons Cajun seasoning (*see note)
1 tablespoon avocado oil (or vegetable oil)
8 tablespoons unsalted butter
½ cup all-purpose flour
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
6 cloves garlic, minced
3 cups chicken broth (warmed)
1 teaspoon browning sauce (*see note)
¼ cup parsley leaves (loosely packed), chopped
Cooked white rice for serving

Tip: you’ll find the full list of ingredients and measurements in the recipe card below.

Directions

1. Prep:

Finely chop the onion, bell peppers, celery, green onions, and parsley. Mince the garlic. Season the chicken thighs with Cajun seasoning to taste.

2. Sear the Chicken:

Heat a large skillet over medium-high heat and add avocado oil. Sear the chicken thighs in batches for about 3-5 minutes on each side until browned. Remove and set aside.

3. Make the Roux:

In the same skillet, lower the heat to medium and melt the butter. Whisk in the flour and cook, stirring constantly for 10-15 minutes, until the roux turns a medium brown peanut butter color.

4. Sauté the Vegetables:

Add the chopped onion, bell peppers, celery, and half of the green onions to the roux. Sauté for about 10 minutes until the vegetables soften. Stir occasionally to prevent sticking. Add the garlic and cook for another minute.

5. Simmer the Sauce:

While the vegetables are sautéing, warm the chicken broth. Slowly whisk the warmed broth into the vegetable mixture until the roux is fully incorporated and no lumps remain. Add the browning sauce, stir well, then return the chicken thighs to the skillet. Simmer on low for about 30 minutes, stirring occasionally, until the sauce thickens to your desired consistency and the chicken is fully cooked.

6. Finish the Dish:

Remove the chicken thighs, chop them into bite-sized pieces, and return them to the skillet. Stir in the chopped parsley and adjust the seasoning with more Cajun seasoning if needed.

7. Serve:

Serve the Chicken Étouffée over a bed of white rice and garnish with the remaining green onions.

Serving and Timing

Serving Size: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes

Variations

You can easily swap the chicken for shrimp or a combination of both, creating a flavorful seafood étouffée. If you prefer a spicier kick, feel free to add more Cajun seasoning or a dash of hot sauce. For a richer sauce, you can substitute part of the chicken broth with heavy cream or half-and-half.

Storage/Heating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm the dish on the stove over low heat, adding a little extra broth or water to reach the desired consistency.

FAQ

Can I use chicken breast instead of thighs?

Yes, chicken breasts can be used, but chicken thighs will provide a juicier, more flavorful result. If using breasts, make sure to cook them gently to avoid overcooking.

What is browning sauce, and can I skip it?

Browning sauce is a dark sauce used to add color and depth of flavor to dishes. If you don’t have it, you can skip it or use a little soy sauce as a substitute for a similar effect.

Can I make this dish ahead of time?

Yes, Chicken Étouffée can be made ahead of time and stored in the fridge. The flavors will develop even further after sitting overnight, making it even more delicious.

Can I use store-bought Cajun seasoning?

Yes, store-bought Cajun seasoning works perfectly. If you want more control over the flavor, you can make your own by combining paprika, garlic powder, onion powder, thyme, oregano, cayenne, and salt.

Can I freeze Chicken Étouffée?

Yes, you can freeze Chicken Étouffée for up to 3 months. Let it cool completely before transferring to an airtight container. When reheating, add extra broth to loosen the sauce.

Conclusion

Chicken Étouffée is a comforting and flavorful dish that brings the taste of Louisiana right to your kitchen. With its rich roux, savory chicken, and aromatic vegetables, it’s a meal that’s both hearty and satisfying. Serve it over rice for a complete meal that will leave everyone coming back for more!