Get ready to experience the rich, bold flavors of Louisiana with this Chicken Étouffée! This classic Cajun dish is packed with tender chicken, a velvety roux-based sauce, and just the right amount of spice to keep things exciting. Served over rice, this comforting dish will transport your taste buds straight to the heart of the South. Trust me, you’re going to love this!
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Why You’ll Love Chicken Étouffée
Authentic Cajun Flavor: A perfect blend of spices, aromatics, and a rich, velvety sauce.
Comforting & Satisfying: Hearty and filling, perfect for cozy dinners.
Easy to Make: Simple ingredients and straightforward steps make this dish approachable for all cooks.
Great for Meal Prep: The flavors deepen over time, making leftovers even better!
Crowd-Pleaser: A hit at family gatherings and dinner parties alike.
Ingredients in Chicken Étouffée
Here’s what makes this dish truly special:
Chicken Thighs or Breasts: The heart of the dish, providing juicy, flavorful bites.
Butter & Flour: The base for the roux, which thickens the sauce and gives it a deep, rich flavor.
Onion, Bell Pepper, and Celery: The “Holy Trinity” of Cajun cuisine that builds layers of flavor.
Garlic: Enhances the dish with bold, aromatic notes.
Cajun Seasoning: A blend of spices that brings authentic Louisiana flair.
Chicken Broth: Provides depth and richness to the sauce.
Tomatoes: Adds a slight acidity and a touch of sweetness.
Hot Sauce (Optional): For an extra kick of heat and flavor.
Bay Leaf: Infuses the dish with subtle earthiness.
Green Onions & Parsley: Fresh garnishes that add brightness.
Cooked Rice: The perfect base to soak up all that delicious sauce.
Instructions
Let’s get started on this comforting Cajun classic:
Make the Roux: In a large pot, melt butter over medium heat. Stir in flour and cook, stirring constantly, until the roux turns a deep golden brown.
Sauté the Vegetables: Add onion, bell pepper, and celery to the roux. Cook until softened, then stir in the garlic.
Add the Chicken: Season the chicken with Cajun seasoning and add it to the pot. Brown on both sides.
Simmer the Sauce: Pour in the chicken broth, add tomatoes, bay leaf, and hot sauce (if using). Bring to a simmer and let cook until the chicken is tender and the sauce thickens.
Serve & Enjoy: Remove the bay leaf, then spoon the étouffée over a bed of cooked rice. Garnish with green onions and parsley.
How to Serve Chicken Étouffée
This dish pairs wonderfully with:
Steamed Rice: A must-have to soak up the rich sauce.
Crusty Bread: Great for mopping up every last bite.
Cornbread: A Southern favorite that complements the flavors beautifully.
Side Salad: A crisp green salad balances the richness of the dish.
Additional Tips
- Make a Darker Roux: The longer you cook it, the deeper the flavor.
- Control the Spice: Adjust the Cajun seasoning and hot sauce to your preference.
- Make Ahead: The flavors develop even more if made a day in advance.
- Thicken the Sauce: Simmer longer for a richer consistency.
- Use Shrimp Instead: Swap chicken for shrimp for a seafood twist!
FAQ
Q1: Can I use store-bought Cajun seasoning?
A1: Yes! But for an even better flavor, consider making your own blend.
Q2: What’s the best way to store leftovers?
A2: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Q3: Can I freeze Chicken Étouffée?
A3: Absolutely! Freeze for up to 3 months and thaw overnight before reheating.
Q4: How do I prevent the roux from burning?
A4: Stir constantly and cook over medium heat for best results.
Q5: Can I use chicken breasts instead of thighs?
A5: Yes! Chicken breasts work well but may need slightly less cooking time.
Q6: What sides go well with this dish?
A6: Rice, cornbread, or a side of collard greens make excellent choices.
Q7: How spicy is this dish?
A7: You can control the spice level by adjusting the hot sauce and Cajun seasoning.
Q8: Can I make this in a slow cooker?
A8: Yes! Brown the roux and veggies first, then transfer everything to a slow cooker and cook on low for 4–6 hours.
Q9: Can I use seafood instead of chicken?
A9: Definitely! Shrimp or crawfish make delicious variations.
Q10: What’s the secret to an authentic Chicken Étouffée?
A10: A well-made roux, the right blend of spices, and slow simmering for deep flavor.
Final Thoughts
Chicken Étouffée is a soul-warming dish that brings the rich flavors of Cajun cuisine straight to your kitchen. Whether you’re making it for a cozy family dinner or impressing guests, this dish is always a winner. Try it today and savor a taste of Louisiana!
Print
Chicken Etouffee
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Description
This Chicken Étouffée is a rich, flavorful Southern dish made with tender chicken, a velvety roux, and classic Cajun spices. Serve over rice for a comforting, hearty meal perfect for fall and winter!
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken thighs (about 2-3 large thighs)
- 1 tablespoon Cajun seasoning (salt-free recommended)
- 1 tablespoon neutral-flavored oil (avocado, olive, vegetable, or refined coconut oil)
For the Étouffée:
- 1/4 cup unsalted butter, cut into small pieces, at room temperature
- 1/4 cup all-purpose flour
- 1/2 cup chopped celery (about 1 large stalk)
- 1/2 cup chopped green bell pepper (about 1 medium bell pepper)
- 1/2 cup chopped white onion (about 1 small onion)
- 4 cups chicken stock
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Cajun seasoning (salt-free recommended)
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1–2 teaspoons hot sauce (Louisiana or Crystal recommended, to taste)
- Salt, to taste
Serving Suggestions (Optional):
- Cooked long-grain white rice
- 1 cup thinly sliced scallions (green parts only, about 1 bunch)
- Chopped parsley (optional)
Instructions
- Prepare the chicken: Trim chicken thighs as needed, then cut into 1-inch chunks.
- Season and sear: Toss chicken with Cajun seasoning. Heat oil in a heavy-bottomed saucepan over medium-high heat. Add chicken in a single layer and sear for 60-90 seconds without stirring. Stir and cook for another 1-2 minutes until lightly browned on all sides. Transfer chicken to a bowl and set aside.
- Make the roux: Wipe out the saucepan, reduce heat to medium, and melt butter. Whisk in flour until fully incorporated and smooth. Cook, stirring frequently, for 10-15 minutes until the roux turns a rich, peanut butter-like color.
- Sauté vegetables: Stir in celery, bell pepper, and onion. Cook for 5 minutes, stirring frequently, until vegetables are tender.
- Build the sauce: Pour in chicken stock, stirring to loosen any browned bits from the pan. Stir in tomato paste and Worcestershire sauce until fully combined.
- Season: Add Cajun seasoning, garlic powder, and cayenne. Stir well.
- Simmer: Return the cooked chicken to the pot. Cover and simmer over low heat for 20 minutes, stirring occasionally. Adjust seasoning with salt and hot sauce as desired.
- Serve: Spoon over cooked rice, garnish with scallions and parsley, and enjoy!
Notes
- For a deeper flavor, allow the roux to develop a darker brown color but be careful not to burn it.
- Substitute chicken thighs with chicken breasts if preferred.
- Letting the étouffée sit for a few hours enhances the flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg