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Chicken Étouffée

Savory Chicken Étouffée: A Hearty Cajun Comfort Dish

Chicken Étouffée is a deliciously rich Cajun stew that brings warmth and comfort with each savory bite.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 pounds boneless chicken thighs You can substitute with chicken breasts or bone-in thighs if desired.
  • 2 tablespoons Cajun seasoning Homemade seasoning elevates the flavor!
  • 2 tablespoons avocado oil Any neutral vegetable oil can be used as a substitute.
  • 4 tablespoons unsalted butter Essential for creating a roux.
  • 1/4 cup all-purpose flour You can opt for gluten-free flour if needed.
  • 1 medium onion White or yellow onions work beautifully.
  • 1 each green bell pepper Feel free to use your favorite variety.
  • 1 each red bell pepper Brings vibrant color and flavor.
  • 2 stalks celery A key component of the Cajun holy trinity.
  • 4 stalks green onions For garnish.
  • 4 cloves garlic Fresh is best!
  • 4 cups chicken broth Ensure it’s warmed.
  • 2 tablespoons browning sauce Optional, adds depth.
  • 1/4 cup parsley leaves For garnish.
  • 4 cups cooked white rice To serve.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Begin by finely chopping the onion, green and red bell peppers, celery, garlic, and parsley. Season the boneless chicken thighs with Cajun seasoning.
  2. In a large skillet, heat avocado oil over medium-high heat. Add the seasoned chicken thighs and sear for 3-5 minutes on each side until browned. Remove and set aside.
  3. Reduce the heat and melt unsalted butter. Gradually whisk in all-purpose flour, stirring constantly to avoid lumps. Cook until medium brown, resembling peanut butter.
  4. Add the chopped onion, bell peppers, and celery to the roux. Sauté for 10 minutes. Add minced garlic and cook for an additional minute.
  5. Gradually whisk in the warmed chicken broth. Stir in browning sauce if using, and return the seared chicken to the skillet. Simmer for about 30 minutes.
  6. Remove the chicken and chop it into bite-sized pieces. Return to the skillet, stir in chopped parsley, and adjust seasoning with salt and pepper.
  7. Serve the Chicken Étouffée over cooked white rice. Garnish with sliced green onions.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 80mgCalcium: 5mgIron: 15mg

Notes

Consider making a well-made roux for depth of flavor and using gluten-free flour if necessary. Adjust spices and simmer for depth.

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