Print

Authentic Chicken Étouffée Recipe

Print Recipe

★★★★★

4.6 from 73 reviews

Authentic Chicken Étouffée is a classic Cajun and Creole dish featuring tender chicken simmered in a deeply flavored, rich roux-based sauce with the holy trinity of onion, bell pepper, and celery. Served over steamed white rice, this comforting and hearty meal encapsulates the soulful traditions of Southern Louisiana cooking.

Ingredients

Scale

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: 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 they develop a light brown crust. Remove the chicken and set aside for later.
  2. Make the Roux: Lower the heat to medium. Using the same pot, add the vegetable oil (or butter) and flour. Stir constantly for 10 to 15 minutes until the roux achieves a deep brown color similar to peanut butter or milk chocolate, which is essential for the dish’s rich flavor.
  3. Add the Holy Trinity: Add the diced onion, bell pepper, and celery to the roux. Sauté the vegetables until they soften, about 5 to 7 minutes. 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. Gradually pour in the chicken stock while stirring to prevent lumps. Bring the mixture to a simmer, then return the seared chicken to the pot. Cover and let it simmer gently on low heat for 35 to 45 minutes until the sauce thickens and the chicken becomes tender.
  5. Finish and Serve: Remove the bay leaves from the pot. Stir in the chopped fresh parsley and sliced green onions. Taste the sauce and adjust seasoning if needed. Serve the chicken étouffée hot over steamed white rice with optional extra green onions or hot sauce on the side for added heat.

Notes

  • For a darker, richer roux, combine butter with oil and be patient during cooking; avoid burning it as it will ruin the dish.
  • Adjust the cayenne pepper or add your favorite Louisiana hot sauce to tweak the heat level.
  • If a thinner sauce is preferred, add more chicken stock during simmering.
  • For extra smoky depth, optionally add a few dashes of Worcestershire sauce or a pinch of file powder.
  • Variations include using bone-in chicken pieces for more flavor, adding andouille sausage, combining with shrimp for surf-and-turf, or substituting turkey during Thanksgiving.

Keywords: chicken étouffée, Cajun chicken, Creole chicken recipe, Louisiana étouffée, roux based chicken stew, southern comfort food, Cajun cooking, étouffée recipe

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