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Paul

Spicy Chicken Étouffée Recipe is a must-try dish!

Rich, rustic, and bursting with bold Southern flavor, this Chicken Étouffée simmers tender chicken thighs in a savory roux-based sauce full of peppers, onions, garlic, and Cajun spices. Serve it over rice for a true taste of the bayou in every bite.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Cajun/Creole
Ingredients Method Notes

Ingredients
  

  • 3 pounds boneless chicken thighs2 to 3 teaspoons Cajun seasoning to taste1 tablespoon avocado oil or vegetable oil8 tablespoons unsalted butter½ cup all-purpose flour1 large onion, finely chopped1 green bell pepper, finely chopped1 red bell pepper, finely chopped2 stalks celery, finely chopped5 green onions, divided (use half in cooking, half for garnish)6 garlic cloves, minced3 cups chicken broth, warmed1 teaspoon browning sauce, optional (like Kitchen Bouquet)¼ cup loosely packed chopped parsley leavesCooked white rice, for serving

Method
 

  1. Finely chop the onion, bell peppers, celery, green onions, and parsley. Mince the garlic. Season the chicken thighs well with Cajun seasoning.
  2. In a large skillet or Dutch oven, heat the oil over medium-high heat. Sear the chicken in batches, 3 to 5 minutes per side, until browned but not fully cooked. Remove and set aside.
  3. Lower the heat to medium. In the same pan, melt the butter and whisk in the flour to make a roux. Stir constantly for 10 to 15 minutes until it reaches a rich peanut butter color.
  4. Stir in the onion, green and red bell peppers, celery, and half of the green onions. Sauté for about 10 minutes, then add garlic and cook for another minute.
  5. Slowly whisk in the warmed chicken broth, stirring constantly to avoid lumps. Add the optional browning sauce for deeper color and flavor.
  6. Return the seared chicken to the pan. Simmer uncovered over low heat for about 30 minutes, or until the sauce has thickened and the chicken is fully cooked through.
  7. Remove the chicken, chop into bite-sized pieces, and return it to the skillet. Stir in chopped parsley and adjust seasoning to taste.
  8. Serve hot over cooked white rice and garnish with the remaining green onions.

Notes

For a spicier version, add cayenne or use spicy Cajun seasoning.
Don’t rush the roux—it’s the key to the deep flavor of traditional étouffée.
This dish tastes even better the next day after the flavors meld.