Chicken Etouffee

Dive into the bold and comforting flavors of Chicken Étouffée, a classic Cajun dish that showcases tender, spice-rubbed chicken thighs simmered in a rich, velvety roux-based sauce. Infused with the "holy trinity" of onion, bell pepper, and celery, along with deep layers of seasoning from paprika, cayenne, and a splash of hot sauce, this dish embodies the heart and soul of Southern cooking. The slow-cooked roux creates a luxurious base, while a touch of freshness from chopped parsley and green onions brings it all together. Served over a bed of steamed white rice, this hearty one-pot recipe is perfect for a satisfying weeknight meal or a cozy gathering. If you're craving authentic Cajun flavors, this Chicken Étouffée is sure to hit the spot! Keywords: Cajun recipe, chicken étouffée, roux, Southern cooking, comfort food, rice recipes.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs, boneless and skinless
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 teaspoon paprika
• 3 tablespoons canola oil
• 1.5 cups all-purpose flour
• 1 large yellow onion, chopped
• 1 large green bell pepper, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic cloves, minced
• 4 cups chicken stock
• 1 can (14 ounces) diced tomatoes, drained
• 2 pieces bay leaves
• 1 teaspoon hot sauce
• 0.5 teaspoon cayenne pepper
• 3 stalks green onions, chopped
• 2 tablespoons fresh parsley, chopped
• 4 cups steamed white rice (for serving)

Directions

Step 1

Season the chicken thighs with kosher salt, black pepper, and paprika. Set aside.

Step 2

In a large heavy-bottomed skillet or Dutch oven, heat 2 tablespoons of canola oil over medium heat. Sear the chicken thighs for 3-4 minutes per side until browned. Remove from the skillet and set aside.

Step 3

Add the remaining 1 tablespoon of canola oil to the skillet and reduce the heat to medium-low. Gradually whisk in the all-purpose flour to form the roux. Stir continuously for 10-15 minutes until the roux is a deep golden brown, being careful not to let it burn.

Step 4

Add the chopped onion, green bell pepper, and celery to the roux. Cook for 5 minutes, stirring often, until the vegetables are softened.

Step 5

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 6

Slowly add the chicken stock, 1 cup at a time, whisking constantly to ensure a smooth consistency. Once all the stock is incorporated, bring the mixture to a simmer.

Step 7

Add the diced tomatoes, bay leaves, hot sauce, and cayenne pepper to the skillet. Stir to combine.

Step 8

Return the seared chicken thighs to the skillet, nestling them into the sauce. Cover with a lid and simmer on low heat for 45-50 minutes, stirring occasionally to prevent sticking.

Step 9

Once the chicken is tender and cooked through, remove the bay leaves. Taste the sauce and adjust seasoning if needed.

Step 10

Garnish the etouffee with chopped green onions and parsley.

Step 11

Serve hot over steamed white rice and enjoy!

Nutrition Facts

Serving size	(3701.7g)

Amount per serving	% Daily Value*
Calories	3551.8

Total Fat 106.3g	0%
Saturated Fat 16.3g	0%
Polyunsaturated Fat 10.6g
Cholesterol 585.2mg	0%
Sodium 1689.4mg	0%
Total Carbohydrate 434.0g	0%
Dietary Fiber 23.5g	0%
Total Sugars 30.8g
Protein 207.8g	0%

Vitamin D 0IU	0%
Calcium 460.1mg	0%
Iron 32.6mg	0%
Potassium 3435.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.1%

Protein: 23.6%

Carbs: 49.3%