Name: Authentic Chicken Étouffée Recipe
Prep time: 10 min
Cook time: 1 h 20 min
Total time: 1 h 30 min
Cuisine: Cajun
Ingredients: 3 pounds boneless chicken thighs; 2-3 teaspoons Cajun seasoning (adjust to taste); 1 tablespoon avocado oil (or vegetable oil); 8 tablespoons unsalted butter; ½ cup flour; 1 large onion; 1 bell pepper; 2 stalks celery; 5 green onions; 6 cloves garlic; 3 cups chicken broth (warmed); 1 teaspoon browning sauce; ¼ cup parsley leaves (loosely packed); Cooked white rice for serving

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Chicken étouffée is a dish that captures the essence of Cajun cuisine: bold flavors, rich textures, and a little bit of spice. The combination of a homemade roux, seasoned chicken, and fresh vegetables creates a mouthwatering stew that’s perfect for both special occasions and cozy dinners at home. It’s easy to make, yet feels like a special treat, and when served over rice, it becomes an irresistible meal that will have everyone coming back for seconds.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 pounds boneless chicken thighs
2-3 teaspoons Cajun seasoning (adjust to taste)
1 tablespoon avocado oil (or vegetable oil)
8 tablespoons unsalted butter
½ cup flour
1 large onion
1 bell pepper
2 stalks celery
5 green onions
6 cloves garlic
3 cups chicken broth (warmed)
1 teaspoon browning sauce
¼ cup parsley leaves (loosely packed)
Cooked white rice for serving

Directions

Prep: Finely chop onion, bell peppers, celery, green onions, and parsley. Mince garlic. Season chicken thighs with Cajun seasoning to taste.
Sear: Heat a large skillet over medium-high heat and add avocado oil. Sear chicken thighs in batches, about 3-5 minutes on each side, until browned. Set aside.
Roux: In the same skillet, reduce the heat to medium and melt butter. Whisk flour into the butter. It will be foamy at first. Cook while stirring constantly for about 10-15 minutes, until the roux turns a medium brown peanut butter color.
Sauté: Add onions, bell peppers, celery, and half the green onions to the roux. Stir together and sauté for about 10 minutes until vegetables are softened. Stir frequently to avoid sticking. Add garlic and cook for about 1 minute, stirring constantly.
Simmer: Gradually whisk in the warmed chicken broth, ensuring no lumps remain. Add browning sauce and stir. Return the seared chicken to the pan and simmer on low for about 30 minutes, stirring occasionally, until the sauce thickens to your desired consistency and the chicken is fully cooked.
Finish: Remove chicken thighs, chop into bite-sized pieces, and return to the pot. Stir in parsley and adjust the Cajun seasoning as needed.
Serve: Serve over rice and garnish with the remaining green onions.

Servings and Timing

Servings: 6
Prep time: 10 minutes
Cook time: 1 hour 20 minutes
Total time: 1 hour 30 minutes

Variations

Tomato Version: For a Creole-style variation, reduce the chicken broth to 1 ½ cups and add a 14.5 oz can of diced tomatoes after adding the chicken broth.
Bone-In Chicken: You can use bone-in chicken thighs for a slightly different texture and flavor. Just be sure to adjust the cooking time as bone-in chicken will take longer to cook.

Storage/Reheating

Storage: Store leftover chicken étouffée in the refrigerator for up to 5 days. You can also freeze it for up to 6 months.
Reheating: Reheat gently in a skillet over medium heat, adding a bit of extra broth if the sauce has thickened too much during storage.

FAQs

How do I make the roux properly without burning it?

The key to making a good roux is to keep stirring constantly and scrape the sides and bottom of the pan to prevent the flour from burning. Cook it over medium heat and be patient as the roux darkens to a peanut butter color.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they may not be as tender or flavorful as chicken thighs. Chicken thighs provide a juicier, richer taste that complements the sauce better.

What is the Cajun holy trinity?

The Cajun holy trinity refers to the combination of onions, bell peppers, and celery. It is a foundational flavor base in many Cajun and Creole dishes.

Can I make this recipe ahead of time?

Yes! Chicken étouffée tastes even better the next day as the flavors continue to meld. You can make it in advance and store it in the fridge for up to 5 days.

What type of rice should I serve with étouffée?

Serve this dish with long-grain white rice or jasmine rice. Both rice types absorb the sauce well and complement the rich flavors of the étouffée.

How can I make this dish spicier?

To make the étouffée spicier, add more Cajun seasoning or include chopped fresh chili peppers like jalapeños or serranos during the sautéing stage.

Can I make this dish vegetarian?

Yes! You can replace the chicken with a plant-based protein such as tofu, tempeh, or even mushrooms. Use vegetable broth in place of the chicken broth as well.

Is there a gluten-free option for this recipe?

To make this dish gluten-free, simply substitute the flour with a gluten-free all-purpose flour or a cornstarch slurry to thicken the sauce.

How do I prevent the roux from clumping?

To prevent the roux from clumping, make sure to slowly whisk in the warmed chicken broth and stir continuously until the mixture is smooth.

Can I freeze this dish?

Yes, chicken étouffée freezes well. Let it cool completely before storing it in an airtight container. Freeze for up to 6 months, and reheat gently on the stove.

Conclusion

This authentic chicken étouffée recipe is a must-try for anyone craving the flavors of Louisiana. With its rich, flavorful sauce, tender chicken, and perfect balance of spices, it’s a dish that will leave you craving more. Whether you’re cooking for a family dinner or a special occasion, this recipe brings the heart and soul of Cajun cooking right into your kitchen.