Description
This Authentic Chicken Étouffée recipe brings a rich and flavorful Cajun classic to your table. Featuring tender boneless chicken thighs simmered in a deeply savory roux-based sauce with aromatic vegetables, bold Cajun seasoning, and a touch of browning sauce, it’s served over fluffy white rice for a comforting Southern meal that’s perfect for family dinners or special occasions.
Ingredients
Scale
Protein
- 3 pounds boneless chicken thighs
- 2-3 teaspoons Cajun seasoning (adjust to taste)
Fat and Oil
- 1 tablespoon avocado oil (or vegetable oil)
- 8 tablespoons unsalted butter
Vegetables and Herbs
- 1 large onion, finely chopped
- 1 bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 5 green onions, sliced (half for cooking, half for garnish)
- 6 cloves garlic, minced
- ¼ cup parsley leaves, loosely packed and chopped
Other
- ½ cup flour
- 3 cups chicken broth, warmed
- 1 teaspoon browning sauce
- Cooked white rice for serving
Instructions
- Prep: Finely chop the onion, bell pepper, celery, green onions (reserve half for garnish), and parsley. Mince the garlic cloves. Season the chicken thighs with 2 to 3 teaspoons of Cajun seasoning according to your preferred spice level.
- Sear: Heat a large skillet over medium-high heat and add the avocado oil. Sear the seasoned chicken thighs in batches, cooking about 3 to 5 minutes per side until they develop a golden brown crust. Remove the chicken and set aside.
- Make the Roux: Reduce the skillet heat to medium and melt the unsalted butter. Whisk in the flour and cook the mixture, stirring constantly, for 10 to 15 minutes until the roux reaches a medium brown color—similar to peanut butter. This step builds the deep, nutty flavor base.
- Sauté Vegetables: Add the chopped onions, bell peppers, celery, and half of the green onions to the roux. Stir and cook for about 10 minutes until the vegetables are softened. Add the minced garlic and sauté for another minute, stirring continuously to avoid burning.
- Simmer: Gradually whisk in the warmed chicken broth to the roux-vegetable mixture, making sure no lumps remain. Stir in the browning sauce for added depth. Return the seared chicken thighs to the pan. Lower the heat to a gentle simmer and cook uncovered for about 30 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked and tender.
- Finish and Serve: Remove the chicken thighs from the pot, chop them into bite-sized pieces, and return them to the sauce. Stir in the chopped parsley and adjust the Cajun seasoning to taste if needed. Serve the étouffée over cooked white rice and garnish with the remaining sliced green onions.
Notes
- Use boneless, skinless chicken thighs for tender and juicy meat that holds up well during simmering.
- If you prefer a spicier dish, add extra Cajun seasoning or a dash of cayenne pepper.
- The browning sauce adds color and deep umami flavor; it’s optional but recommended for authenticity.
- For a richer roux color, do not rush the roux cooking—stir constantly to prevent burning and achieve a peanut butter brown.
- Serve with steamed white rice to absorb the delicious sauce fully.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop with a splash of broth or water.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
