Authentic Chicken Étouffée: A Soulful Louisiana Classic Recipe

Introduction

Chicken Étouffée is a soulful Louisiana classic that brings rich, comforting flavors to your table. This hearty dish combines tender chicken with a deeply flavorful roux and the traditional “holy trinity” of Cajun cuisine, perfect for a satisfying meal any day of the week.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon Cajun seasoning
• 1/3 cup vegetable oil or butter
• 1/3 cup all-purpose flour
• 1 large yellow onion, diced
• 1 bell pepper (green or red), diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups chicken stock
• 1 tablespoon tomato paste
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/4 cup chopped fresh parsley
• 3 green onions, sliced
• Cooked white rice, for serving

Instructions

1. Step 1: Toss the chicken pieces with salt, pepper, smoked paprika, and Cajun seasoning. Heat a tablespoon of oil in a Dutch oven or heavy pot over medium-high heat. Sear the chicken in batches until lightly browned, then remove and set aside.
2. Step 2: Reduce heat to medium and add the oil and flour to the same pot. Stir continuously for 10 to 15 minutes until the roux turns a deep brown color, similar to peanut butter or milk chocolate. Patience is key here—do not stop stirring.
3. Step 3: Add the diced onion, bell pepper, and celery to the roux. Sauté for 5 to 7 minutes until softened. Stir in the garlic and cook for another minute.
4. Step 4: Stir in tomato paste, thyme, bay leaves, and cayenne pepper. Slowly add chicken stock while stirring to prevent lumps. Bring the mixture to a simmer, then return the chicken to the pot. Cover and simmer on low heat for 35 to 45 minutes, until the sauce thickens and the chicken is tender.
5. Step 5: Remove the bay leaves. Stir in chopped parsley and green onions. Taste and adjust seasoning as needed. Serve the étouffée over steamed white rice with extra green onions or hot sauce on the side.

Tips & Variations

• For deeper flavor, use homemade chicken stock if possible.
• Adjust cayenne pepper to control the heat level to your preference.
• Swap chicken thighs for shrimp or crawfish for a traditional seafood étouffée.
• Keep stirring the roux constantly to prevent burning and achieve the perfect color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of chicken stock if the sauce has thickened too much. Étouffée can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, but chicken thighs stay juicier and more tender during the long simmer. If using breast, watch carefully to avoid drying out.

What is the “holy trinity” in Cajun cooking?

The “holy trinity” refers to the trio of diced onions, bell pepper, and celery that form the flavorful base of many Cajun and Creole dishes.

Authentic Chicken Étouffée: A Soulful Louisiana Classic Recipe

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Authentic Chicken Étouffée is a soulful Louisiana classic featuring tender chicken simmered in a rich, deeply browned roux-based sauce with the traditional Cajun ‘holy trinity’ of onion, bell pepper, and celery. This hearty dish is perfect served over steaming white rice and offers a flavorful, spicy taste of New Orleans cuisine.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Cajun, Louisiana Creole

Ingredients

Scale 1x2x3x

For the Chicken

• 1.5 lbs boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 1 tablespoon Cajun seasoning

For the Étouffée Base

• 1/3 cup vegetable oil or butter
• 1/3 cup all-purpose flour
• 1 large yellow onion, diced
• 1 bell pepper (green or red), diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 cups chicken stock
• 1 tablespoon tomato paste
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/4 cup chopped fresh parsley
• 3 green onions, sliced
• Cooked white rice, for serving

Instructions

1. Season and Sear the Chicken: Toss the chicken pieces in salt, black pepper, smoked paprika, and Cajun seasoning. Heat a tablespoon of oil in a Dutch oven or heavy pot over medium-high heat. Sear the chicken in batches until lightly browned on all sides. Remove the chicken and set aside.
2. Make the Roux: Reduce the heat to medium and add the vegetable oil and flour to the same pot. Stir continuously for 10 to 15 minutes until the roux reaches a deep brown color resembling peanut butter or milk chocolate. This step is essential for the flavor foundation of the dish.
3. Add the Holy Trinity: Add the diced onion, bell pepper, and celery to the roux. Sauté until the vegetables are softened, about 5 to 7 minutes. Then stir in the minced garlic and cook for an additional minute to release its aroma.
4. Simmer the Étouffée: Stir in the tomato paste, dried thyme, bay leaves, and cayenne pepper. Slowly pour in the chicken stock while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer, then return the seared chicken to the pot. Cover and simmer on low heat for 35 to 45 minutes, until the sauce thickens and the chicken is tender.
5. Finish and Serve: Remove the bay leaves. Stir in the chopped fresh parsley and sliced green onions. Taste the sauce and adjust seasonings as needed. Serve the étouffée hot over cooked white rice with extra green onions or hot sauce on the side.

Notes

• Use a heavy-bottom pot like a Dutch oven for even heat distribution and preventing burning during the roux making.
• Adjust cayenne pepper to your preferred spice level to make it milder or hotter.
• The slow and patient cooking of the roux is key to developing the signature depth of flavor in étouffée.
• Leftovers can be refrigerated for up to 3 days and reheat well.
• Chicken thighs are preferred for their tenderness and flavor; however, boneless skinless chicken breasts can be used as a leaner alternative.

Keywords: Étouffée, Chicken Étouffée, Cajun recipe, Louisiana cooking, Creole cuisine, roux, southern comfort food, spicy chicken stew