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.
Ingredients
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
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.
Notes
Make sure the roux is stirred constantly to prevent burning.
For a spicier version, increase the cayenne to 1/2 teaspoon.
Let the dish rest for 10 minutes after cooking to deepen the flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 1 plate (with rice)
- Calories: 450
- Sugar: 3g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 115mg
Keywords: chicken étouffée, Cajun chicken stew, Louisiana recipe