Description
This Authentic Chicken Étouffée is a classic Cajun dish featuring tender chicken thighs simmered in a rich, flavorful roux with a medley of sautéed vegetables and spicy Cajun seasoning. Perfectly served over rice, this hearty and comforting meal highlights the essence of Louisiana cuisine with its deep, savory flavors and satisfying texture.
Ingredients
Scale
Chicken and Seasoning
- 3 pounds boneless chicken thighs
- Cajun seasoning, to taste
Roux and Sauce
- ½ cup all-purpose flour
- 8 tablespoons unsalted butter
- 3 cups chicken broth, warmed
Vegetables and Aromatics
- 1 large onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 6 cloves garlic, minced
- Green onions, chopped (for garnish)
- Fresh parsley, chopped
- Avocado oil (for searing)
Instructions
- Prepare Vegetables and Season Chicken: Finely chop the onion, green bell pepper, red bell pepper, celery, and green onions. Mince the garlic cloves. Season the boneless chicken thighs generously with Cajun seasoning to infuse flavor.
- Sear Chicken: Heat a large skillet over medium-high heat and add a small amount of avocado oil. Sear the seasoned chicken thighs until they develop a golden brown crust on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
- Make the Roux: In the same skillet, melt the unsalted butter over medium heat. Gradually whisk in the all-purpose flour to form a roux. Cook the roux, whisking frequently, until it reaches a medium brown color, which should take around 5-7 minutes. This step is crucial for developing the dish’s signature deep flavor.
- Sauté the Vegetables: Add the finely chopped onion, green and red bell peppers, and celery to the roux. Sauté the vegetables until they soften, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Broth and Simmer: Slowly whisk in the warmed chicken broth into the vegetable and roux mixture, ensuring a smooth consistency without lumps. Return the seared chicken thighs to the skillet. Reduce the heat to medium-low and let the mixture simmer gently, allowing the sauce to thicken and the chicken to cook through fully, approximately 30-40 minutes.
- Finish and Adjust Seasoning: Remove the chicken thighs from the skillet and chop them into bite-sized pieces. Return the chopped chicken to the skillet along with chopped fresh parsley. Stir well and adjust seasoning with additional Cajun seasoning or salt if needed.
- Serve: Serve the hot chicken étouffée over cooked white rice. Garnish with chopped green onions for a fresh finish and added color.
Notes
- For extra spice, add cayenne pepper or hot sauce to taste.
- Chicken thighs are preferred for their tender, juicy texture, but you can substitute with chicken breasts if desired.
- Use warm chicken broth to help the roux mixture blend more smoothly.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
- Pair with classic Cajun sides like cornbread or coleslaw for a complete meal.