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Authentic Chicken Étouffée Recipe

Chicken Étouffée is a classic Louisiana Creole dish featuring tender chicken simmered in a rich, flavorful sauce made with the "holy trinity" of Cajun cooking: onions, bell peppers, and celery. This recipe delivers an authentic taste of Louisiana, perfect for a comforting and satisfying meal.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Ingredients Method

Ingredients
  

  • 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons Cajun seasoning adjust to taste
  • 1/4 cup avocado oil
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 large yellow onion finely chopped
  • 1 green bell pepper finely chopped
  • 1 red bell pepper finely chopped
  • 2 celery stalks finely chopped
  • 4 cloves garlic minced
  • 4 cups chicken broth warmed
  • 1 tablespoon browning sauce optional, such as Kitchen Bouquet
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped green onions divided
  • Cooked white rice for serving

Method
 

  1. Step 1: Season the chicken. In a bowl, toss the chicken thighs with the Cajun seasoning, ensuring they are evenly coated.
  2. Step 2: Sear the chicken. Heat the avocado oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in batches, being careful not to overcrowd the pan. Sear the chicken for 3-5 minutes per side, until browned. Remove the chicken from the skillet and set aside.
  3. Step 3: Make the roux. In the same skillet, reduce the heat to medium and melt the butter. Add the flour and whisk constantly until the mixture forms a smooth paste. Continue to cook, stirring constantly, for 10-15 minutes, or until the roux turns a medium-brown peanut butter color. Be careful not to burn the roux.
  4. Step 4: Sauté the vegetables. Add the chopped onion, bell peppers, and celery to the skillet with the roux. Sauté for about 10 minutes, until the vegetables are softened and fragrant, stirring frequently to prevent sticking. Add the minced garlic and cook for 1 minute more, stirring constantly.
  5. Step 5: Simmer the étouffée. Slowly whisk the warmed chicken broth into the skillet with the roux and vegetables, ensuring there are no lumps. Add the browning sauce (if using) and stir to combine. Return the seared chicken to the skillet. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 30 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency, stirring occasionally.
  6. Step 6: Finish and serve. Remove the chicken from the skillet and chop into bite-sized pieces (if not already). Return the chicken to the skillet. Stir in the chopped parsley and half of the chopped green onions. Taste and add more Cajun seasoning if needed. Serve the Chicken Étouffée hot over cooked white rice, garnished with the remaining green onions.