Description
This Chicken Étouffée recipe is a classic Louisiana comfort dish made with tender chicken smothered in a rich, slow-cooked roux-based sauce, infused with Cajun spices and the holy trinity of Creole cooking. Serve it over rice for a soul-satisfying Southern meal that’s perfect for weeknights or special gatherings.
Ingredients
2 pounds chicken thighs (bone-in or boneless)
1/2 cup all-purpose flour
1/2 cup unsalted butter or oil
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 garlic cloves, minced
3 cups chicken broth
2 tablespoons Cajun seasoning
2 bay leaves
1 teaspoon dried thyme
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (optional)
2 tablespoons fresh parsley, chopped
Salt and pepper, to taste
Cooked white rice, for serving
Instructions
1. Pat chicken thighs dry. Season with salt, pepper, and 1 tablespoon of Cajun seasoning. In a large Dutch oven, heat oil over medium heat and brown chicken on both sides. Remove and set aside.
2. In the same pot, melt butter. Add flour and stir constantly for 10–15 minutes until the roux turns a deep golden brown.
3. Add diced onions, bell peppers, and celery. Sauté for 5–7 minutes until softened. Stir in garlic and cook for 1 more minute.
4. Mix in tomato paste, thyme, and Worcestershire sauce. Gradually whisk in the chicken broth to avoid lumps. Add bay leaves.
5. Return seared chicken to the pot. Cover and simmer on low heat for 30–40 minutes until the chicken is tender and the sauce has thickened.
6. Season with remaining Cajun seasoning, hot sauce (if using), and more salt or pepper as needed. Discard bay leaves. Garnish with fresh parsley and serve over white rice.
Notes
Stir the roux constantly—don’t walk away. It can burn quickly and ruin the dish.
For a gluten-free version, use a 1:1 gluten-free flour that browns well for the roux.
Want more richness? Use a mix of butter and oil in the roux for depth.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 470
- Sugar: 4g
- Sodium: 680mg
- Fat: 29g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 130mg
Keywords: chicken étouffée, cajun chicken, creole recipe