Description
Chicken étouffée is a traditional Louisiana dish combining Cajun flavors, tender chicken, and a rich, thick sauce, typically served over rice.
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
Instructions
- 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. 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. 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.
Notes
For a Creole-style variation, reduce the chicken broth to 1 ½ cups and add a 14.5 oz can of diced tomatoes.
Bone-in chicken thighs can be used, but adjust cooking time as they will take longer to cook.
Leftovers can be stored in the refrigerator for up to 5 days and frozen for up to 6 months.
To reheat, warm gently in a skillet over medium heat, adding extra broth if necessary.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 120mg
