Description
This Authentic Chicken Étouffée recipe delivers a rich, flavorful Cajun classic featuring tender chicken thighs simmered in a deeply savory roux-based sauce with aromatic vegetables. Served over fluffy white rice, it’s a comforting dish perfect for any occasion that showcases the heart of Louisiana cooking.
Ingredients
Scale
Protein
- 3 pounds boneless chicken thighs
- 2-3 teaspoons Cajun seasoning (adjust to taste)
Vegetables and Herbs
- 1 large onion, finely chopped
- 1 bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 5 green onions, chopped and divided
- 6 cloves garlic, minced
- ¼ cup parsley leaves, loosely packed, chopped
Liquids and Fats
- 1 tablespoon avocado oil (or vegetable oil)
- 8 tablespoons unsalted butter
- 3 cups chicken broth, warmed
- 1 teaspoon browning sauce
Pantry Staples
- ½ cup all-purpose flour
- Cooked white rice for serving
Instructions
- Prep: Finely chop the onion, bell pepper, celery, green onions (reserve half for garnish), and parsley. Mince the garlic cloves. Season the boneless chicken thighs evenly with 2-3 teaspoons of Cajun seasoning, adjusting to your preferred spice level.
- Sear: Heat a large skillet over medium-high heat and add the avocado oil. Once hot, sear the chicken thighs in batches to avoid overcrowding, cooking each side for about 3-5 minutes until a golden brown crust forms. Remove the chicken and set aside.
- Make the Roux: Lower the skillet heat to medium and melt the unsalted butter. Gradually whisk in the flour, stirring constantly to form a roux. Continue cooking and stirring for 10-15 minutes until the mixture turns a medium brown, resembling the color of peanut butter; this develops a deep, nutty flavor essential for the étouffée.
- Sauté Vegetables: Add the chopped onions, bell peppers, celery, and half of the green onions to the roux. Stir well and sauté the vegetables for about 10 minutes until they soften. Then add the minced garlic and cook, stirring constantly, for an additional minute to release its aroma without burning.
- Simmer: Slowly pour in the warmed chicken broth while continuously whisking to avoid lumps. Stir in the browning sauce to deepen the color and flavor. Return the seared chicken thighs to the skillet. Reduce heat to low and let the mixture simmer gently for approximately 30 minutes, stirring occasionally. This allows the sauce to thicken beautifully and the chicken to cook through, absorbing the rich flavors.
- Finish: Remove the chicken thighs from the pan and chop them into bite-sized pieces. Return the chopped chicken to the sauce and stir in the chopped parsley. Taste and adjust the Cajun seasoning if needed to suit your preference.
- Serve: Spoon the chicken étouffée over cooked white rice and garnish with the remaining green onions for a fresh, vibrant finish. Serve hot and enjoy this classic Southern comfort dish!
Notes
- For authentic flavor, do not rush the roux; the color development is key to the dish’s taste.
- You can substitute chicken thighs with boneless, skinless chicken breasts, but thighs offer more tenderness and flavor.
- If you prefer a spicier étouffée, increase the Cajun seasoning or add a pinch of cayenne pepper.
- Make sure the chicken broth is warmed before adding to avoid clumping the roux.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently to maintain sauce texture.
