Bring the rich, soulful flavors of Louisiana to your kitchen with this authentic Chicken Étouffée recipe. Made with a deep brown roux, the Cajun holy trinity of vegetables, and seasoned chicken thighs, this comforting dish is served over rice for a hearty, flavor-packed meal that’s perfect for family dinners, Sunday suppers, or any time you want something warm and satisfying.
What Is Chicken Étouffée?
Étouffée (pronounced “ay-too-fay”) is a classic Louisiana stew traditionally made with shellfish or chicken and smothered in a thick, flavorful roux-based sauce. The name comes from the French word “étouffer,” meaning “to smother,” which refers to the slow simmering technique used to tenderize the protein and intensify the flavor. This chicken version offers a budget-friendly and deeply satisfying alternative to shrimp or crawfish étouffée.
Why You’ll Love This Recipe
- Authentic Cajun flavor: A classic base of butter and flour forms a deep, nutty roux.
- Comforting and filling: Loaded with tender chicken and served over fluffy rice.
- Great for leftovers: The flavors only get better the next day.
- Perfect for meal prep: Easily stored and reheated throughout the week.
Ingredients
- 3 pounds boneless chicken thighs
- 2–3 teaspoons Cajun seasoning (*see note)
- 1 tablespoon avocado oil (or vegetable oil)
- 8 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1 large onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 5 green onions, sliced and divided
- 6 garlic cloves, minced
- 3 cups chicken broth (warmed)
- 1 teaspoon browning sauce (*see note)
- 1/4 cup loosely packed parsley leaves, chopped
- Cooked white rice, for serving
Instructions
- Prep: Finely chop the onion, bell peppers, celery, green onions, and parsley. Mince the garlic. Measure all remaining ingredients. Season the chicken thighs with Cajun seasoning.
- Sear: Heat a large skillet over medium-high heat. Add avocado oil and sear chicken in batches, 3–5 minutes per side, until browned. Set aside.
- Make the Roux: Lower heat to medium and melt butter in the same skillet. Whisk in flour. Stir constantly for 10–15 minutes until the roux turns a rich, medium brown color—similar to peanut butter.
- Sauté Vegetables: Add onions, bell peppers, celery, and half the green onions to the roux. Cook for 10 minutes, stirring frequently, until soft. Add garlic and cook for 1 more minute.
- Add Broth: Slowly whisk in the warm chicken broth until fully incorporated and smooth. Stir in browning sauce.
- Simmer: Return the seared chicken to the pan. Cover partially and simmer on low for about 30 minutes, stirring occasionally, until the sauce thickens and the chicken is tender.
- Finish: Remove chicken, chop into bite-sized pieces, and return to the pot. Add parsley and adjust seasoning with more Cajun spice, if desired.
- Serve: Spoon chicken étouffée over warm rice and top with the remaining green onions.
Tips for the Best Chicken Étouffée
- Be patient with the roux: Stir constantly and don’t rush it—this step builds the foundation of flavor.
- Use homemade broth: If possible, use rich homemade chicken stock for the best taste.
- Customize the heat: Add cayenne or hot sauce if you prefer a spicier dish.
- Browning sauce note: A dash of browning sauce (like Kitchen Bouquet) deepens color and enhances savory flavor, but you can omit it if unavailable.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge.
- Reheat: Gently reheat on the stovetop or microwave until warmed through. Add a splash of broth if needed to loosen the sauce.
What to Serve with Chicken Étouffée
- Steamed white or brown rice
- Buttermilk cornbread or crusty French bread
- Collard greens or sautéed green beans
- Hot sauce on the side for extra kick
Nutrition Information (Per Serving)
Calories: 725 kcal
Carbohydrates: 15 g
Protein: 40 g
Fat: 56 g
Saturated Fat: 20 g
Cholesterol: 265 mg
Sodium: 622 mg
Fiber: 2 g
Sugar: 3 g
More Cajun and Creole Favorites
Final Thoughts
This authentic Chicken Étouffée is comfort food at its finest—warm, rich, and full of Louisiana spirit. With its deep layers of flavor and satisfying texture, it’s guaranteed to impress anyone at the table. Whether you’re new to Cajun cooking or a seasoned pro, this recipe belongs in your weeknight rotation and your holiday spread alike.
Enjoyed this recipe? Be sure to pin it, share it on Pinterest, and leave a comment with your favorite way to serve it!