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Authentic Chicken Étouffée Recipe

Authentic Chicken Étouffée Recipe
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★★★★★

4.9 from 16 reviews

This Authentic Chicken Étouffée recipe offers a rich, comforting Cajun classic featuring tender chicken thighs simmered in a flavorful brown roux and aromatic vegetables. Perfectly seasoned with Cajun spices and served over fluffy white rice, this dish delivers a hearty, satisfying meal infused with traditional Southern flavors.

Ingredients

Scale

Chicken and Seasoning

  • 3 pounds boneless chicken thighs
  • 2–3 teaspoons Cajun seasoning
  • 1 teaspoon browning sauce

Roux

  • 8 tablespoons unsalted butter
  • ½ cup all-purpose flour
  • 1 tablespoon avocado oil (or vegetable oil)

Vegetables

  • 1 large onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 2 stalks celery, finely chopped
  • 5 green onions (scallions), chopped, divided
  • 6 cloves garlic, minced
  • ¼ cup parsley leaves, loosely packed, chopped

Liquids and Serving

  • 3 cups chicken broth, warmed
  • Cooked white rice for serving

Instructions

  1. Prep: Finely chop the onion, bell peppers, celery, green onions, and parsley. Mince the garlic cloves. Measure out all other ingredients. Season the chicken thighs evenly with 2-3 teaspoons of Cajun seasoning to taste.
  2. Sear: Heat a large skillet over medium-high heat and add the avocado oil. Working in batches, sear the chicken thighs for 3-5 minutes on each side until nicely browned. Remove the chicken from the skillet and set aside.
  3. Roux: Reduce heat to medium. In the same skillet, melt the butter. Whisk in the flour continuously; it may appear foamy at first. Cook the roux for 10-15 minutes, stirring constantly until it reaches a medium brown color similar to peanut butter.
  4. Sauté: Add the chopped onions, bell peppers, celery, and half of the green onions to the roux. Stir well and cook for about 10 minutes, until the vegetables begin to soften, making sure to scrape the bottom of the pan frequently to prevent sticking. Stir in the minced garlic and cook for an additional minute.
  5. Simmer: Gradually whisk in the warmed chicken broth, ensuring the mixture is smooth with no lumps. Stir in the browning sauce. Return the browned chicken thighs to the pan. Lower the heat to a simmer and cook for 30 minutes, stirring occasionally, allowing the sauce to thicken and the chicken to cook through thoroughly.
  6. Finish: Remove the chicken from the skillet, chop into bite-sized pieces, then return the pieces to the sauce. Stir in the chopped parsley and adjust seasoning with additional Cajun seasoning if desired.
  7. Serve: Spoon the Chicken Étouffée over cooked white rice and garnish with the remaining green onions. Serve hot and enjoy this authentic Cajun delicacy.

Notes

  • Cajun seasoning can be homemade or store-bought; adjust the amount based on your preferred spice level.
  • Browning sauce adds depth of color and flavor but can be omitted if unavailable or substituted with soy sauce for color.
  • Use chicken thighs for tenderness and flavor; boneless and skinless are easiest to work with.
  • Stir the roux constantly to prevent burning; a medium brown roux is key for authentic flavor.
  • Serve immediately for best texture; leftover étouffée reheats well and thickens further.

Nutrition

Keywords: Chicken Étouffée, Cajun Chicken, Southern Recipes, Cajun Cuisine, Chicken Stew, Roux, Spicy Chicken Dish

Find it online: https://kitchenbyclara.com/authentic-chicken-etouffee-recipe/