Description
This Authentic Chicken Étouffée recipe delivers a rich, flavorful Cajun classic that features tender seared chicken thighs simmered in a deeply browned roux sauce with aromatic vegetables. Served over fluffy white rice and garnished with fresh parsley and green onions, this comforting dish is perfect for a hearty family meal with robust Southern charm.
Ingredients
Scale
Chicken and Seasoning
- 3 pounds boneless chicken thighs
- 2–3 teaspoons Cajun seasoning (adjust to taste)
- 1 tablespoon avocado oil (or vegetable oil)
Roux and Sauce
- 8 tablespoons unsalted butter
- ½ cup flour
- 1 large onion, finely chopped
- 1 bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 5 green onions, chopped (half for sautéing, half for garnish)
- 6 cloves garlic, minced
- 3 cups chicken broth, warmed
- 1 teaspoon browning sauce
- ¼ cup parsley leaves, loosely packed and chopped
To Serve
- Cooked white rice
Instructions
- Prep: Finely chop the onion, bell peppers, celery, green onions, and parsley. Mince the garlic. Season the chicken thighs evenly with 2-3 teaspoons of Cajun seasoning, adjusting to your preferred spice level.
- Sear: Heat a large skillet over medium-high heat and add the avocado oil. Sear the seasoned chicken thighs in batches, cooking about 3-5 minutes on each side until they develop a nice brown crust. Remove the chicken and set aside.
- Make Roux: Reduce the heat to medium. In the same skillet, melt the unsalted butter. Whisk in the flour gradually and continue stirring constantly for 10-15 minutes, until the roux achieves a medium brown color reminiscent of peanut butter. This develops the signature depth and color of the sauce.
- Sauté Vegetables: Add the chopped onion, bell pepper, celery, and half of the green onions to the roux. Stir and sauté for about 10 minutes until vegetables soften. Then add the minced garlic and cook for about 1 minute more, stirring continuously to prevent burning.
- Simmer: Slowly whisk in the warmed chicken broth, making sure there are no lumps. Stir in the browning sauce to enhance color and flavor. Return the seared chicken thighs to the skillet. Reduce heat to low and simmer gently for about 30 minutes, stirring occasionally until the sauce thickens and the chicken is fully cooked through.
- Finish: Remove the chicken thighs from the skillet and chop into bite-sized pieces. Return the chopped chicken to the pot and stir in the chopped parsley. Taste and adjust the Cajun seasoning if necessary for optimal flavor.
- Serve: Spoon the rich chicken étouffée over a bed of cooked white rice. Garnish with the remaining chopped green onions for a fresh, vibrant finish. Serve hot and enjoy authentic Cajun comfort food.
Notes
- For a spicier dish, increase the amount of Cajun seasoning or add a pinch of cayenne pepper.
- The browning sauce adds color and depth but can be omitted if unavailable—just expect a lighter sauce color.
- Use chicken thighs over breasts for more moisture and flavor.
- Ensure you constantly stir the roux to avoid burning, which can impart a bitter taste.
- This dish pairs wonderfully with steamed white rice or even creamy mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun/Creole
