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Chicken Étouffée

Savory Chicken Étouffée: A Comforting Cajun Delight

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Experience the comforting flavors of Chicken Étouffée with tender chicken thighs and a rich, velvety sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Étouffée
  • 1.5 pounds Boneless Chicken Thighs Substitute with bone-in thighs for added flavor.
  • 2 tablespoons Cajun Seasoning Adjust according to spice preference.
  • 2 tablespoons Avocado Oil Can be substituted with vegetable oil.
  • 4 tablespoons Unsalted Butter Essential for the roux.
  • 0.25 cups All-Purpose Flour Consider gluten-free options if necessary.
  • 1 medium Onion Chop finely for the best flavor.
  • 1 each Green Bell Pepper Part of the Cajun holy trinity.
  • 1 each Red Bell Pepper Part of the Cajun holy trinity.
  • 2 stalks Celery Chop and add aromatic crunch.
  • 0.5 cups Green Onions For garnish and freshness.
  • 3 cloves Garlic Minced for depth of flavor.
  • 3 cups Chicken Broth Use low-sodium for better salt control.
  • 1 tablespoon Browning Sauce Soy sauce is a suitable substitute.
  • 0.25 cups Parsley Leaves Chopped for garnish.
  • 2 cups Cooked White Rice For serving the étouffée.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. Finely chop the onion, bell peppers, celery, and garlic. Season the chicken thighs with Cajun seasoning.
  2. Heat avocado oil in a skillet over medium-high heat for about 2 minutes. Add the seasoned chicken and sear until golden brown, about 3-5 minutes per side.
  3. Lower heat to medium, add butter, and whisk in flour to make a roux, stirring constantly for 10-15 minutes until medium-brown.
  4. Add chopped onion, bell peppers, celery, and half of the green onions to the roux. Sauté for about 10 minutes until softened. Stir in garlic and cook for 1 more minute.
  5. Gradually whisk in chicken broth until smooth, add browning sauce, and return the seared chicken to the skillet. Simmer for 30 minutes on low.
  6. Remove chicken, chop into bite-sized pieces, and return to the pot. Stir in parsley and adjust seasoning to taste.
  7. Serve over cooked white rice, garnished with remaining green onions.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 50mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container; refrigerate for up to 5 days or freeze for up to 6 months.

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