Description
This Authentic Chicken Étouffée recipe is a classic Cajun dish featuring tender chicken smothered in a rich and flavorful sauce, served over white rice. Perfect for a comforting and satisfying meal.
Ingredients
Scale
For the Seasoned Chicken:
- 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
For the Étouffée:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 3 cups chicken stock
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 2 green onions, chopped
- 1/4 cup fresh parsley, chopped
- cooked white rice for serving
Instructions
- Season the Chicken: Season chicken with salt, black pepper, cayenne, and paprika.
- Prepare the Roux: Melt butter in a pot, whisk in flour to make a roux.
- Cook Vegetables: Add onion, bell pepper, and celery, cook until softened. Stir in garlic.
- Add Stock and Seasonings: Gradually pour in chicken stock, add tomato paste, Worcestershire sauce, hot sauce, bay leaves, and thyme.
- Cook Chicken: Stir in seasoned chicken, simmer until chicken is tender and sauce thickens.
- Finish and Serve: Remove bay leaves, stir in green onions and parsley. Serve over cooked white rice.
Notes
- For deeper flavor, make the roux a day ahead and store in the refrigerator.
- Can be made with crawfish or shrimp for a seafood variation.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 410
- Sugar: 4g
- Sodium: 590mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 125mg
