Description
This Authentic Chicken Étouffée recipe captures the rich, bold flavors of classic Cajun cuisine with tender chicken thighs simmered in a deeply flavorful roux-based sauce. Enhanced with aromatic vegetables and traditional Cajun seasonings, this comforting dish is perfect served over steamed white rice, delivering a hearty and soul-satisfying meal that highlights the essence of Louisiana cooking.
Ingredients
Scale
Chicken and Seasoning
- 3 pounds boneless chicken thighs
- 2-3 teaspoons Cajun seasoning (adjust to taste)
- 1 tablespoon avocado oil (or vegetable oil)
Roux
- 8 tablespoons unsalted butter
- ½ cup flour
Vegetables and Aromatics
- 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 Sauces
- 3 cups chicken broth, warmed
- 1 teaspoon browning sauce
Serving
- Cooked white rice, for serving
Instructions
- Prepare the aromatics and chicken: Finely chop the onion, bell pepper, celery, green onions (reserve half for garnish), and parsley. Mince the garlic cloves carefully. Season the boneless chicken thighs evenly with 2-3 teaspoons of Cajun seasoning according to your taste preference.
- Sear the chicken: Heat a large skillet over medium-high heat and add the avocado oil. Sear the seasoned chicken thighs in batches, cooking each side for about 3-5 minutes until nicely browned. Remove chicken from skillet and set aside.
- Make the roux: Reduce the skillet heat to medium. Add unsalted butter and melt it completely. Whisk in the flour continuously and cook for 10-15 minutes. Stir constantly until the roux reaches a medium-brown color, resembling peanut butter, which provides deep flavor and thickness to the dish.
- Sauté the vegetables: Add the chopped onions, bell peppers, celery, and half of the chopped green onions to the roux. Stir and sauté for approximately 10 minutes until the vegetables soften. Add minced garlic and cook for an additional minute, stirring constantly to avoid burning.
- Add liquids and simmer: Gradually whisk in the warmed chicken broth, ensuring the mixture stays smooth with no lumps. Stir in the browning sauce for added color and flavor. Return the seared chicken back to the skillet. Reduce heat to low and allow to simmer gently for about 30 minutes, stirring occasionally. The sauce will thicken and chicken will become tender and fully cooked.
- Finish the dish: Remove the chicken thighs from the skillet and chop into bite-sized pieces. Return the pieces to the sauce. Stir in the chopped parsley and taste to adjust Cajun seasoning if necessary.
- Serve: Spoon the hot chicken étouffée over cooked white rice. Garnish with the remaining green onions for a fresh, vibrant finish and serve immediately.
Notes
- Use boneless chicken thighs for maximum juiciness and flavor.
- Take care to cook the roux slowly on medium heat and stir constantly to achieve the perfect medium-brown color without burning.
- Adjust the Cajun seasoning according to your preferred spice level.
- If you cannot find browning sauce, you can omit it; it primarily adds color.
- Serve étouffée immediately over hot rice to soak up the flavorful sauce.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stovetop.
