Description
This rich, soul-warming Chicken Étouffée is a comforting Southern classic that blends juicy chicken, a flavorful roux-based sauce, and the bold, earthy notes of the Cajun trinity—onion, bell pepper, and celery.
Ingredients
Scale
- 0.5 kg boneless chicken thighs or breasts, cut into pieces
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup yellow onion, finely chopped
- 1 cup bell pepper (green or red), chopped
- 1 cup celery, chopped
- 3 cloves garlic, minced
- 1 can (400g) diced tomatoes
- 2 cups chicken broth
- 1 tablespoon Cajun or Creole seasoning
- 2 bay leaves
- 0.25 cup green onions, chopped (for garnish)
- 0.25 cup fresh parsley, chopped (for garnish)
- 4 cups cooked white rice (for serving)
Instructions
- Melt butter in a heavy-bottomed pot over medium heat. Gradually whisk in flour and stir constantly until the roux reaches a rich peanut butter color, about 10–15 minutes.
- Add the onion, bell pepper, and celery to the roux. Cook until softened, about 5 minutes, then add garlic and cook another minute.
- Stir in the diced tomatoes (with juice), Cajun seasoning, and bay leaves. Let it simmer briefly to let the spices bloom.
- Add the chicken pieces and chicken broth. Stir to combine and bring to a simmer. Reduce heat, cover, and cook for 25–30 minutes until the chicken is tender.
- Remove bay leaves, taste, and adjust seasoning. Stir in parsley and green onions.
- Let the sauce rest for 5 minutes off the heat.
- Serve hot over white rice, garnished with more parsley or green onions.
Notes
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Chicken Étouffée, Southern Recipe, Cajun Food