Description
A classic Louisiana favorite, Chicken Etouffee combines tender chicken simmered in a rich, velvety roux-based sauce flavored with Cajun and Creole spices. Served over rice, this comforting Southern dish delivers bold flavor, smoky depth, and just the right amount of heat — a true taste of New Orleans home cooking.
Ingredients
1½ lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Cajun seasoning
2 tablespoons all-purpose flour (for dredging)
4 tablespoons unsalted butter
4 tablespoons all-purpose flour (for the roux)
1 cup chopped yellow onion
½ cup chopped green bell pepper
½ cup chopped celery
3 cloves garlic, minced
2 cups chicken broth
1 cup diced tomatoes (optional for Creole style)
1 teaspoon smoked paprika
½ teaspoon cayenne pepper
½ teaspoon dried thyme
1 bay leaf
2 tablespoons Worcestershire sauce
Salt and pepper, to taste
3 cups cooked white rice (for serving)
Chopped green onions and parsley for garnish
Instructions
Sear the Chicken:
Season chicken with salt, pepper, and Cajun seasoning. Lightly dredge in flour. Heat oil in a skillet and sear until golden brown. Remove and set aside.Make the Roux:
In the same pan, melt butter and whisk in flour. Cook over medium heat, stirring constantly, until the roux turns deep caramel brown.Add Vegetables:
Stir in onions, celery, and bell pepper. Cook until softened, then add garlic and cook briefly until fragrant.Build the Sauce:
Slowly pour in chicken broth while whisking to avoid lumps. Add diced tomatoes (optional), Worcestershire sauce, paprika, cayenne, thyme, and bay leaf.Simmer the Chicken:
Return chicken to the pan. Reduce the heat and simmer 15–20 minutes, stirring occasionally, until the sauce thickens and the chicken is tender.Serve:
Spoon the Chicken Etouffee over rice, garnish with parsley and green onions, and enjoy warm.
Notes
For a Cajun-style Etouffee, skip the tomatoes for a smokier, deeper flavor.
Adjust spice levels to taste by reducing or increasing cayenne pepper.
This dish tastes even better the next day as the flavors meld.
Store leftovers up to 4 days in the fridge or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun / Creole
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 4g
- Sodium: 920mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 125mg