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Chicken Étouffée Recipe

Chicken Étouffée Recipe
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★★★★★

5.2 from 18 reviews

Chicken Étouffée is a classic Creole dish featuring tender chicken thighs simmered in a rich, flavorful roux-based sauce with the holy trinity of Cajun cuisine—onions, bell peppers, and celery. This comforting dish is seasoned with Cajun spices and served over fluffy white rice, making it a hearty and satisfying meal perfect for any occasion.

Ingredients

Scale

Chicken

  • 3 pounds boneless chicken thighs
  • 2–3 teaspoons Cajun seasoning
  • 1 tablespoon avocado oil (or vegetable oil)

Roux & Vegetables

  • 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 (half for cooking, half for garnish)
  • 6 cloves garlic, minced

Liquids & Seasonings

  • 3 cups chicken broth, warmed
  • 1 teaspoon browning sauce
  • ¼ cup parsley leaves, loosely packed, chopped
  • Cooked white rice for serving

Instructions

  1. Prep: Finely chop the onion, green and red bell peppers, celery, green onions, and parsley. Mince the garlic cloves. Measure out all other ingredients. Season the chicken thighs evenly with Cajun seasoning to taste.
  2. Sear: Heat a large skillet over medium-high heat and add the avocado oil. In batches, sear the seasoned chicken thighs for 3-5 minutes on each side until nicely browned. Remove the chicken and set aside.
  3. Roux: Reduce heat to medium. In the same skillet, melt the unsalted butter. Gradually whisk in the flour. Stir constantly for 10-15 minutes, allowing the mixture to develop a medium brown color resembling peanut butter, forming the roux.
  4. Sauté: Add the chopped onions, bell peppers, celery, and half of the green onions to the roux. Stir well and sauté for about 10 minutes until the vegetables soften, stirring and scraping the pan bottom frequently. Add the minced garlic and cook for an additional minute while stirring. Meanwhile, warm the chicken broth.
  5. Simmer: Slowly whisk the warmed chicken broth into the roux and vegetable mixture until smooth with no lumps. Stir in the browning sauce. Return the browned chicken thighs to the pan, reduce heat to low, and simmer uncovered for 30 minutes. Stir occasionally until the sauce thickens and the chicken is cooked through.
  6. Finish: Remove the chicken thighs, chop them into bite-sized pieces, then return to the pot. Stir in the chopped parsley and adjust seasoning with additional Cajun seasoning if desired.
  7. Serve: Spoon the chicken étouffée over cooked white rice and garnish with the remaining chopped green onions. Serve hot.

Notes

  • Use boneless chicken thighs for juicy, tender meat that holds up well during slow simmering.
  • Cajun seasoning can be homemade or store-bought; adjust quantity based on spice preference.
  • Browning sauce adds a depth of color and flavor—Worcestershire sauce can be used as a substitute if unavailable.
  • Ensure the roux is carefully watched to avoid burning; it should be medium brown for optimal flavor.
  • Serve étouffée immediately over rice for best texture, though leftovers heat well and flavors intensify.

Nutrition

Keywords: Chicken étouffée, Cajun chicken recipe, Creole chicken dish, roux, southern comfort food

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