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–+ servings

Authentic Chicken Étouffée Recipe

A rich and flavorful Cajun dish featuring chicken smothered in a savory roux-based sauce, served over rice.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Cajun, Creole
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the Étouffée
  • 1 lb boneless chicken thighs cut into bite-sized pieces
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour
  • 1 large onion chopped
  • 1 large green bell pepper chopped
  • 1 large celery stalk chopped
  • 4 cloves garlic minced
  • 2 cups chicken broth low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tbsp hot sauce optional
  • 1 tbsp Creole seasoning
  • 2 cups cooked white rice for serving
  • 2 tbsp green onions sliced, for garnish
  • 1 tbsp fresh parsley chopped, for garnish

Method
 

Prepare the Roux
  1. In a large skillet, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly until the mixture turns a dark brown color, about 15-20 minutes.
  2. Be careful not to burn the roux; adjust the heat as necessary.
Cook the Vegetables
  1. Add the chopped onion, bell pepper, and celery to the roux. Cook for about 5 minutes until the vegetables are softened.
Add Chicken and Broth
  1. Stir in the minced garlic and chicken pieces. Cook for another 5 minutes.
  2. Pour in the chicken broth, Worcestershire sauce, hot sauce, and Creole seasoning. Stir well to combine.
Simmer the Étouffée
  1. Bring the mixture to a simmer. Reduce heat to low and cover. Let it cook for about 20-25 minutes, stirring occasionally.
Serve
  1. Serve the chicken étouffée over cooked white rice and garnish with sliced green onions and chopped parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 3gFiber: 2gSugar: 3g

Notes

For a spicier version, add more hot sauce or cayenne pepper to taste.

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