Description
Authentic Chicken Étouffée is a rich, comforting Cajun-style Louisiana stew made with a deep brown roux, the classic holy trinity of vegetables, and tender chicken thighs smothered in a savory, velvety sauce. Perfect served over fluffy white rice.
Ingredients
- 3 pounds boneless chicken thighs
- 2–3 teaspoons Cajun seasoning
- 1 tablespoon avocado oil (or vegetable oil)
- 8 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 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, sliced
- 6 cloves garlic, minced
- 3 cups chicken broth (warmed)
- 1 teaspoon browning sauce
- 1/4 cup parsley leaves, chopped
- Cooked white rice, for serving
Instructions
- Season chicken thighs with Cajun seasoning.
- Heat oil in a large skillet and sear chicken 3–5 minutes per side until browned. Set aside.
- In the same pan, melt butter over medium heat and whisk in flour to form a roux. Cook 10–15 minutes until medium brown (peanut butter color), stirring constantly.
- Add onion, bell peppers, celery, and half the green onions. Cook 10 minutes until softened.
- Add garlic and cook 1 minute more.
- Slowly whisk in warm chicken broth until smooth. Add browning sauce.
- Return chicken to the pan and simmer 30 minutes until thick and fully cooked.
- Remove chicken, chop into bite-sized pieces, and return to sauce.
- Stir in parsley and adjust seasoning if needed.
- Serve over hot white rice topped with remaining green onions.
Notes
- Stir roux constantly to prevent burning.
- For a Creole version, add diced tomatoes and reduce broth slightly.
- Bone-in chicken thighs can be substituted if preferred.
- Store in fridge up to 5 days or freeze up to 6 months.
- Reheat gently in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Dish, Stew
- Method: Stovetop
- Cuisine: Cajun, American