Description
This Authentic Chicken Étouffée recipe brings the flavors of Louisiana to your table with tender chicken cooked in a rich, flavorful sauce, served over fluffy white rice. A classic Cajun dish that is sure to impress!
Ingredients
Scale
Chicken Étouffée:
- 1 ½ lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- ½ cup all-purpose flour
- ½ cup unsalted butter
- 1 medium onion (finely chopped)
- 1 green bell pepper (finely chopped)
- 2 celery stalks (finely chopped)
- 4 garlic cloves (minced)
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups chicken stock
- 1 tablespoon Worcestershire sauce
- 2 green onions (sliced)
- 2 tablespoons fresh parsley (chopped)
- cooked white rice (for serving)
- hot sauce (optional)
Instructions
- Season the chicken: Season the chicken pieces with salt, pepper, and 1 teaspoon Cajun seasoning.
- Make the roux: Melt butter in a skillet, stir in flour to make a roux, cook until golden brown.
- Sauté vegetables: Add onion, bell pepper, and celery, sauté until softened, then add garlic.
- Cook the chicken: Add seasoned chicken to the pan and cook, then add Cajun seasoning, paprika, and thyme.
- Add liquids: Pour in chicken stock and Worcestershire sauce, simmer until thickened.
- Finish and serve: Stir in green onions and parsley, adjust seasoning, serve over rice with hot sauce.
Notes
- For a spicier étouffée, add cayenne or use spicy Cajun seasoning.
- You can also substitute half the chicken with shrimp for a variation.
- Leftovers reheat beautifully and are even better the next day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1 cup étouffée with ½ cup rice
- Calories: 390
- Sugar: 3g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 105mg
