Chicken Etouffee
This easy Chicken Étouffée features tender Cajun-seasoned chicken simmered in a rich homemade roux with onions, celery, bell peppers, and garlic, then served over fluffy white rice for the ultimate comfort meal.
Ingredients
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon Cajun seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- ½ cup vegetable oil
- 1 medium red onion diced
- 1 green bell pepper diced
- 2 celery stalks diced
- 4 cloves garlic minced
- 1 tablespoon tomato paste
- 3 cups chicken broth
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
- 1 bay leaf
- ½ teaspoon hot sauce optional
- Chopped green onions
- Fresh parsley
Instructions
- Season the chicken thighs with Cajun seasoning, salt, and black pepper. Heat a large Dutch oven over medium heat and sear the chicken for about 3 to 4 minutes until lightly browned. Remove and set aside.
- Add the vegetable oil and flour to the pot. Cook over medium heat, stirring constantly, for 15 to 20 minutes until the roux turns the color of peanut butter. Do not stop stirring to prevent burning.
- Add the diced onion, bell pepper, and celery. Cook for 5 to 7 minutes until softened. Stir in the garlic and tomato paste. Cook another minute.
- Slowly whisk in the chicken broth. Add worcestershire sauce, smoked paprika, bay leaf, and hot sauce (optional). Return the chicken to the pot.
- Cover and simmer over low heat for 25 to 30 minutes until the chicken is tender and the gravy has thickened. Remove the bay leaf.
- Spoon generously over hot white rice. Garnish with chopped green onions and fresh parsley. Serve immediately.
Video
Recipe Tips
Take your time making the roux. Stir constantly and don't rush it. A medium peanut butter colored roux creates the deep, rich flavor that makes authentic étouffée so delicious without becoming bitter.
