Description
Chicken Étouffée is a flavorful, comforting dish that brings the essence of Louisiana cuisine to your table. Featuring tender chicken thighs simmered in a savory sauce made with a brown roux, the Cajun holy trinity (onion, bell peppers, celery), and aromatic spices, this hearty meal is perfect served over rice. The deep, nutty flavor of the roux and the kick from Cajun seasoning make this dish truly unforgettable.
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
Instructions
-
Prep:
Finely chop the onion, bell peppers, celery, green onions, and parsley. Mince the garlic. Season the chicken thighs with Cajun seasoning to taste. -
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. -
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 about 10-15 minutes, until the roux turns a medium brown peanut butter color. -
Sauté the Vegetables:
Add the onion, bell peppers, celery, and half of the green onions to the roux. Sauté for about 10 minutes, until the vegetables soften. Add the garlic and cook for another minute. -
Simmer the Sauce:
While the vegetables are sautéing, warm the chicken broth. Slowly whisk the warmed broth into the vegetable mixture, ensuring the roux is fully incorporated. 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. -
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. -
Serve:
Serve the Chicken Étouffée over a bed of white rice and garnish with the remaining green onions.
Notes
- Cajun Seasoning: Adjust the Cajun seasoning to your taste. You can use store-bought or make your own by combining paprika, garlic powder, onion powder, thyme, oregano, cayenne, and salt.
- Browning Sauce: Browning sauce adds color and depth of flavor to the sauce. If you don’t have it, you can skip it or use a little soy sauce as a substitute for a similar effect.
- Swap Chicken for Shrimp: You can swap the chicken for shrimp or use a combination of both to create a seafood version of Étouffée.
- For a Richer Sauce: Substitute part of the chicken broth with heavy cream or half-and-half for a creamier sauce.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course, Comfort Food
- Method: Stovetop
- Cuisine: Cajun, Southern
