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Savory Chicken Étouffée: A Comforting Cajun Classic Recipe

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★★★★★

4.7 from 116 reviews

Savory Chicken Étouffée is a comforting Cajun classic that features tender chicken thighs simmered in a rich, dark roux-based sauce with the holy trinity of Cajun cooking—onions, bell peppers, and celery. This hearty dish is served over fluffy white rice and garnished with fresh parsley and green onions, delivering deep, smoky, and well-rounded flavors perfect for a cozy meal.

Ingredients

Scale

For the Chicken

  • 1 pound Boneless Chicken Thighs (provides a juicier texture)
  • 2 tablespoons Cajun Seasoning (adjust to taste)

For the Roux

  • 1/2 cup Unsalted Butter (a foundational ingredient for flavor)
  • 1/2 cup All-Purpose Flour (essential for thickening)

For the Vegetables

  • 1 large Onion (finely chopped)
  • 1 medium Green Bell Pepper (adds sweetness)
  • 1 medium Red Bell Pepper (brightens up the dish)
  • 2 stalks Celery (important part of the holy trinity)
  • 4 cloves Garlic (minced)
  • 2 stalks Green Onions (for cooking and garnishing)

For the Sauce

  • 4 cups Chicken Broth (warm it beforehand for best results)
  • 2 tablespoons Browning Sauce (optional but recommended)

For Serving

  • 2 cups Cooked White Rice (essential for soaking up the sauce)
  • 1/4 cup Parsley Leaves (freshly chopped for garnish)

Instructions

  1. Prepare Vegetables: Finely chop one large onion, one green bell pepper, one red bell pepper, and two stalks of celery. Mince four cloves of garlic, slice two stalks of green onions, and chop a handful of parsley leaves for garnish.
  2. Sear Chicken: Heat three tablespoons of avocado oil in a large skillet over medium-high heat. Season boneless chicken thighs with Cajun seasoning and cook 3-5 minutes per side until golden brown. Remove chicken from skillet and set aside.
  3. Make the Roux: Lower heat to medium and add 1/2 cup unsalted butter to the skillet. Once melted, whisk in 1/2 cup all-purpose flour and stir continuously for 10 to 15 minutes until the roux darkens to a rich brown color, developing a deep nutty flavor.
  4. Sauté Vegetables: Add chopped onion, green bell pepper, red bell pepper, celery, and half of the green onions to the roux. Sauté for about 10 minutes until the vegetables soften. Stir in minced garlic and cook for an additional minute to release its aroma.
  5. Add Broth and Simmer: Gradually whisk in 4 cups of warmed chicken broth until the mixture is smooth. Stir in 2 tablespoons of browning sauce if using. Return the seared chicken to the skillet and reduce heat to low. Cover and simmer for 30 minutes to meld flavors and cook the chicken through.
  6. Finish and Serve: Remove the chicken, chop into bite-sized pieces, and return it to the sauce. Stir in chopped parsley and adjust Cajun seasoning to taste. Serve the étouffée generously over cooked white rice and garnish with the remaining green onions.

Notes

  • Using chicken thighs instead of breasts ensures moister, more flavorful meat.
  • The dark roux is key to authentic flavor; do not rush the browning process to avoid burning.
  • Warm the chicken broth before adding to avoid lumps in the sauce.
  • Browning sauce is optional but adds a deeper color and richness.
  • Adjust Cajun seasoning gradually to control heat level.
  • Serve over freshly cooked white rice for the best texture and flavor absorption.

Keywords: Chicken Étouffée, Cajun Cuisine, Comfort Food, Cajun Chicken, Roux Recipe, Southern Cooking, Chicken and Rice

Find it online: https://www.sanacooks.com/savory-chicken-etouffee-a-comforting-cajun-classic-recipe/