Savory Chicken Étouffée That'll Warm Your Soul

This Chicken Étouffée is a heartwarming Cajun dish featuring tender chicken thighs in a rich roux, perfect for family gatherings.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: Cajun

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stew

2 lbs Boneless Chicken Thighs Substitution: Can use bone-in thighs for more flavor, or chicken breasts for a lighter option.
2 tbsp Cajun Seasoning Note: Use homemade or adjust store-bought seasoning to taste, as it can be saltier.
2 tbsp Avocado Oil Substitution: Any vegetable oil can work.
4 tbsp Unsalted Butter No direct substitution for flavor; can use margarine if necessary.
1/2 cup All-Purpose Flour No substitutions; crucial for texture.
1 large Onion No substitutions.
1 large Green Bell Pepper No substitutions, though other bell pepper colors can be used.
1 large Red Bell Pepper Can be substituted with yellow bell pepper for a different flavor profile.
2 stalks Celery No substitutions; essential for the holy trinity.
3 stalks Green Onions Substitution: Chives can be used for a similar effect.
4 cloves Garlic No substitutes; crucial for aroma.
4 cups Chicken Broth Substitution: Vegetable broth for a non-meat option.
2 tbsp Browning Sauce Optional, but can enhance the dish’s appearance and taste.
1/4 cup Parsley Leaves Substitution: Cilantro or omit if desired.

For Serving

4 cups Cooked White Rice Substitution: Jasmine or brown rice for different flavors and textures.

Equipment

large skillet

Method

Step‑by‑Step Instructions for Chicken Étouffée

Finely chop your large onion, green bell pepper, red bell pepper, and celery to create the Cajun holy trinity. Measure out your Cajun seasoning and season the boneless chicken thighs generously.
Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Sear the chicken thighs for about 3-5 minutes on each side until golden brown.
Reduce the heat to medium and melt 4 tablespoons of unsalted butter in the skillet. Gradually whisk in ½ cup of all-purpose flour, stirring continuously for about 10-15 minutes until it reaches a medium brown color.
Add the chopped onions, bell peppers, and celery, and cook for about 10 minutes. Stir in the minced garlic for an additional minute until fragrant.
Whisk in the warmed chicken broth and browning sauce. Return the seared chicken thighs to the skillet, reduce heat to low, and simmer for 30 minutes.
Remove the chicken thighs, chop them finely, mix them back into the sauce, and add freshly chopped parsley.
Serve over fluffy cooked white rice, garnishing with chopped green onions.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 115mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 1200IUVitamin C: 60mgCalcium: 40mgIron: 2.5mg

Notes

For best flavor, use fresh ingredients. The browning sauce adds depth to the dish. Store leftovers in the fridge for up to 5 days, or freeze for up to 6 months.

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