Authentic Chicken Étouffée Recipe

Introduction

Chicken Étouffée is a classic Louisiana dish rich with bold Cajun flavors and a silky, deeply browned roux. This delicious stew combines tender chicken with a savory blend of vegetables and spices, perfect for serving over fluffy white rice. It’s a comforting meal that brings a taste of the South to your kitchen.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon Cajun seasoning
• 1/3 cup vegetable oil or butter
• 1/3 cup all-purpose flour
• 1 large yellow onion, diced
• 1 bell pepper (green or red), diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups chicken stock
• 1 tablespoon tomato paste
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/4 cup chopped fresh parsley
• 3 green onions, sliced
• Cooked white rice, for serving

Instructions

1. Step 1: Toss the chicken pieces with salt, pepper, smoked paprika, and Cajun seasoning. Heat a tablespoon of oil in a Dutch oven or heavy pot over medium-high heat. Sear the chicken in batches until lightly browned. Remove and set aside.
2. Step 2: Reduce heat to medium and add the vegetable oil or butter and flour to the same pot. Stir continuously for 10 to 15 minutes until the roux reaches a deep brown color, similar to peanut butter or milk chocolate. Patience is key to develop the dish’s depth of flavor.
3. Step 3: Add the diced onion, bell pepper, and celery to the roux. Sauté until softened, about 5 to 7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Step 4: Stir in the tomato paste, dried thyme, bay leaves, and cayenne pepper. Slowly add the chicken stock while stirring to avoid lumps. Bring to a simmer, then return the seared chicken to the pot.
5. Step 5: Cover and simmer on low heat for 35 to 45 minutes, or until the sauce thickens and the chicken is tender. Remove bay leaves, then stir in chopped parsley and sliced green onions. Adjust seasoning to taste.
6. Step 6: Serve the chicken étouffée over steamed white rice. Garnish with extra green onions or hot sauce if desired.

Tips & Variations

• Use chicken thighs instead of breasts for juicier, more flavorful meat.
• For a spicier dish, increase the cayenne pepper or add a dash of hot sauce when serving.
• Make the roux slowly and stir constantly to avoid burning; this step is crucial for authentic flavor.
• Substitute chicken stock with vegetable broth for a lighter flavor.
• Add diced andouille sausage for a smoky twist.

Storage

Store leftover étouffée in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken stock or water if the sauce becomes too thick. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can, but chicken thighs are recommended because they stay tender and juicy during the long simmering process. Breasts may dry out if overcooked.

What is the ‘holy trinity’ in Cajun cooking?

The “holy trinity” refers to the classic combination of diced onion, bell pepper, and celery. This trio forms the flavor base for many Cajun and Creole dishes, including étouffée.

Authentic Chicken Étouffée Recipe

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4.5 from 135 reviews

Authentic Chicken Étouffée is a comforting Cajun classic featuring tender chicken thighs simmered in a rich, deeply flavored roux-based sauce with the traditional ‘holy trinity’ of onion, bell pepper, and celery. Served over steamed white rice, this dish is a perfect blend of smoky, spicy, and hearty flavors inspired by Louisiana cuisine.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

For the Chicken

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon Cajun seasoning

For the Étouffée Base

• 1/3 cup vegetable oil or butter
• 1/3 cup all-purpose flour
• 1 large yellow onion, diced
• 1 bell pepper (green or red), diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups chicken stock
• 1 tablespoon tomato paste
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/4 cup chopped fresh parsley
• 3 green onions, sliced
• Cooked white rice, for serving

Instructions

1. Season and Sear the Chicken: In a bowl, toss the chicken pieces with salt, black pepper, smoked paprika, and Cajun seasoning until evenly coated. Heat a tablespoon of oil in a Dutch oven or heavy pot over medium-high heat. Sear the chicken in batches, cooking until lightly browned on all sides. Remove the browned chicken pieces and set aside.
2. Make the Roux: Lower the heat to medium. Add the vegetable oil or butter along with the all-purpose flour into the same pot. Stir continuously for 10 to 15 minutes, until the roux reaches a deep brown color reminiscent of peanut butter or milk chocolate. This step is critical for developing the dish’s signature flavor.
3. Add the Holy Trinity: Add the diced onion, bell pepper, and celery to the roux. Sauté the vegetables for 5 to 7 minutes until they become softened and fragrant. Stir in the minced garlic and cook for an additional minute to release its aroma.
4. Simmer the Étouffée: Mix in the tomato paste, dried thyme, bay leaves, and cayenne pepper. Stir well to combine. Slowly pour in the chicken stock while stirring to prevent lumps. Bring the mixture to a gentle simmer, then return the seared chicken to the pot. Cover and let everything simmer on low heat for 35 to 45 minutes, allowing the sauce to thicken and the chicken to become tender.
5. Finish and Serve: Remove the bay leaves from the pot. Stir in the chopped fresh parsley and sliced green onions. Taste the étouffée and adjust seasoning as needed. Serve the chicken étouffée hot over steamed white rice, garnished with extra green onions or accompanied by hot sauce for added heat.

Notes

• Use boneless, skinless chicken thighs for the best flavor and tenderness.
• Be patient while making the roux; stirring continuously prevents burning and ensures a rich color and flavor.
• Adjust cayenne pepper based on your preferred spice level.
• Serve immediately over steamed white rice to soak up the flavorful sauce.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Chicken Étouffée, Cajun Recipe, Louisiana Cuisine, Comfort Food, Chicken Thighs, Roux, Spicy Chicken Stew