There’s something soulful and heartwarming about a big pot of Chicken Étouffée simmering on the stove. This dish is a rich, flavorful hug in a bowl—the kind of Cajun comfort food that warms you from the inside out. It’s perfect for a chilly evening, a weekend gathering, or whenever you want to impress with minimal effort.

Chicken Étouffée combines tender chicken thighs with a deeply seasoned roux, colorful bell peppers, onions, and celery—the classic “holy trinity” of Louisiana cooking. Simmered together with spices and stock, the result is a creamy, savory stew best served over a pile of fluffy white rice.

What Kind of Chicken Works Best for Étouffée?

Bone-in, skinless chicken thighs are ideal for this recipe. They offer more flavor and tenderness compared to chicken breasts. If you’re short on time, boneless thighs or even rotisserie chicken can be a great substitute.

Ingredients for the Chicken Étouffée

2 lbs chicken thighs, bone-in and skinless
3 tablespoons vegetable oil
1/4 cup all-purpose flour
1 large onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon Cajun seasoning
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
2 cups chicken stock
2 bay leaves
Salt and black pepper to taste
Chopped parsley, for garnish
Cooked white rice, for serving

How To Make the Chicken Étouffée

Step 1: Sear the Chicken

Heat 1 tablespoon of oil in a large Dutch oven over medium heat. Season the chicken thighs with salt and pepper. Sear them until golden brown on both sides, about 5 minutes per side. Remove and set aside.

Step 2: Make the Roux

Add the remaining oil and flour to the pot. Stir constantly over medium heat for 10-12 minutes until the roux turns a rich, medium brown color.

Step 3: Build the Flavor Base

Stir in the onion, bell pepper, and celery. Cook for 5-6 minutes until softened. Add the garlic, Cajun seasoning, paprika, and cayenne. Cook for 1 more minute.

Step 4: Simmer the Stew

Return the chicken to the pot. Pour in the chicken stock and add the bay leaves. Bring to a simmer, cover, and cook for 35-40 minutes until the chicken is tender and the sauce has thickened.

Step 5: Finish and Serve

Remove the bay leaves. Taste and adjust seasoning. Serve hot over white rice and garnish with fresh parsley.

How to Serve and Store Chicken Étouffée

Serve Chicken Étouffée over warm, fluffy white rice for the ultimate comfort meal. A slice of cornbread on the side makes it even better. Store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well for up to 2 months.

Frequently Asked Questions

How spicy is this dish?

The heat level is moderate. You can reduce or skip the cayenne pepper if you prefer a milder version.

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs give a juicier and more flavorful result.

What’s the difference between Étouffée and gumbo?

Étouffée is thicker and more stew-like, while gumbo is soupier and often includes okra or filé powder.

Is it necessary to make a roux?

Yes! The roux is essential for thickening the dish and building its deep, nutty flavor.

Can I make this ahead of time?

Absolutely. It reheats beautifully and often tastes even better the next day.

Want More Chicken Dinner Ideas?

If you loved this Chicken Étouffée, try one of these next:

Creamy Garlic Chicken Breasts for an elegant yet easy dinner.
One Pan Chicken with Buttered Noodles when you need comfort in a flash.
Marry Me Chicken Pasta if you’re in the mood for something creamy and romantic.
Slow Cooker Creamy Ranch Chicken for effortless weeknight magic.
Chicken Cordon Bleu Casserole for a cozy spin on a classic.

📌 Save this Chicken Étouffée to your Pinterest dinner board so you can revisit it whenever the craving hits.

And let me know in the comments how it turned out! Did you keep it classic or add a spicy twist? Maybe you served it over brown rice instead?

I love hearing how you make my recipes your own. Don’t forget to check out more of my daily dishes on Pinterest – Nina Dishes.

Chicken Étouffée

Author: Nina Klatten
Total Time: 65 minutes
Yield: 4 servings

Print Recipe

Description

A soulful Cajun classic, Chicken Étouffée is a rich stew of seared chicken thighs smothered in a deeply flavorful roux with bell peppers, onions, and celery. Served over white rice, it’s perfect for a cozy dinner or sharing with family and friends.

Instructions

1. Heat 1 tablespoon of oil in a large Dutch oven over medium heat. Season the chicken thighs with salt and pepper. Sear them until golden brown on both sides, about 5 minutes per side. Remove and set aside.

2. Add the remaining oil and flour to the pot. Stir constantly over medium heat for 10–12 minutes until the roux turns a rich, medium brown color.

3. Stir in the onion, bell pepper, and celery. Cook for 5–6 minutes until softened. Add the garlic, Cajun seasoning, paprika, and cayenne. Cook for 1 more minute.

4. Return the chicken to the pot. Pour in the chicken stock and add the bay leaves. Bring to a simmer, cover, and cook for 35–40 minutes until the chicken is tender and the sauce has thickened.

5. Remove the bay leaves. Taste and adjust seasoning. Serve hot over white rice and garnish with fresh parsley.