Name: Authentic Chicken Étouffée Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Cajun
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

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Introduction

Chicken Étouffée is a comforting and flavorful dish from Louisiana that showcases rich, smothered chicken simmered in a deeply seasoned roux-based sauce. This recipe combines classic Cajun spices with fresh vegetables for a hearty meal perfect over steaming white rice.

A deep white bowl filled with a base layer of creamy, pale yellow grits that look soft and smooth, topped with a rich, reddish-brown sauce mixed with diced green and red bell peppers and bits of tomato. On top, there are several pieces of browned, cooked shrimp and chicken showing a slightly crispy texture, all garnished with sprinkled bright green chopped herbs and small green onion pieces. The bowl sits on a dark gray cloth on a white marbled surface with some blurred greenery in the background. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Toss the chicken pieces with salt, black 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, then remove and set aside.
Step 2: Reduce the 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 turns a deep brown color, similar to peanut butter or milk chocolate. Patience is key here—do not stop stirring.
Step 3: Add diced onion, bell pepper, and celery to the roux. Sauté for 5 to 7 minutes until softened. Stir in the minced garlic and cook for another minute.
Step 4: Stir in tomato paste, dried thyme, bay leaves, and cayenne pepper. Slowly pour in the chicken stock while stirring to prevent lumps. Bring the mixture to a simmer, then return the seared chicken to the pot.
Step 5: Cover and simmer the étouffée on low heat for 35 to 45 minutes, until the sauce thickens and the chicken is tender.
Step 6: Remove the bay leaves. Stir in chopped parsley and sliced green onions. Taste and adjust seasoning if needed.
Step 7: Serve the chicken étouffée over steamed white rice, garnished with extra green onions or your favorite hot sauce.

Tips & Variations

For a richer, darker roux, use a combination of butter and oil and stir slowly to avoid burning.
Adjust the cayenne pepper or add Louisiana hot sauce to control the heat level.
If you prefer a thinner sauce, add more chicken stock during simmering.
To add smoky depth, try a few dashes of Worcestershire sauce or a pinch of file powder.
Use chicken drumsticks or bone-in thighs for more flavor, increasing the simmer time by 15 minutes.
Add andouille sausage for a heartier version.
Mix in shrimp during the last 10 minutes of cooking for a surf-and-turf twist.
Substitute turkey for chicken, a great way to use Thanksgiving leftovers.

Storage

Store leftover étouffée in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken stock if needed to loosen the sauce. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl holds a dish with two main layers: the bottom layer is creamy, pale yellow grits with a soft texture, shaped in a ring around the edge, and the top layer is a thick stew of brownish-orange sauce filled with browned chicken pieces, diced green bell peppers, and red tomatoes. Fresh chopped green herbs are sprinkled over the chicken and sauce, adding a pop of color. The bowl sits on a dark gray cloth on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this recipe?

Yes, bone-in chicken thighs or drumsticks work well and add extra flavor. Just increase the simmering time by about 15 minutes to ensure they are fully cooked and tender.

What is the “holy trinity” in Cajun cooking?

The “holy trinity” refers to the classic combination of diced onions, bell peppers, and celery. These three vegetables form the flavorful base of many Cajun and Creole dishes, including étouffée.