Emeril's Chicken Etouffee

Dive into the heart of Creole cooking with Emeril's Chicken Étouffée, a rich and flavorful dish that combines tender chicken thighs, a heavenly golden-brown roux, and the "holy trinity" of onion, bell pepper, and celery. This authentic Louisiana recipe is seasoned with a bold blend of spices, fresh thyme, and a hint of cayenne for the perfect kick. Simmered to perfection in a velvety chicken stock, the shredded chicken is complemented by vibrant green onions and parsley for a fresh, aromatic finish. Served over fluffy white rice, this comforting classic is an irresistible crowd-pleaser that's perfect for weeknight dinners or special family gatherings. Each bite brings the soulful taste of traditional Southern cuisine to your table!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1.5 pounds Boneless, skinless chicken thighs
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Cayenne pepper
• 0.5 cup All-purpose flour
• 0.33 cup Vegetable oil
• 1 large Yellow onion, finely chopped
• 1 large Green bell pepper, finely chopped
• 2 stalks Celery stalks, finely chopped
• 3 cloves Garlic cloves, minced
• 4 cups Chicken stock
• 1 teaspoon Fresh thyme leaves
• 1 Bay leaf
• 0.25 cup Green onions, thinly sliced
• 2 tablespoons Fresh parsley, chopped
• 4 cups Cooked white rice

Directions

Step 1

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

Step 2

In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.

Step 3

Gradually whisk in the flour, stirring constantly to make a roux. Cook for about 10-12 minutes, whisking frequently, until the roux is a deep golden-brown color.

Step 4

Add the chopped onion, green bell pepper, and celery to the roux. Stir well and cook for 5 minutes until the vegetables soften.

Step 5

Stir in the minced garlic and cook for an additional 1 minute, until fragrant.

Step 6

Gradually stir in the chicken stock, whisking to avoid lumps. Bring the mixture to a simmer.

Step 7

Add the seasoned chicken thighs to the pot along with the fresh thyme and bay leaf.

Step 8

Lower the heat to medium-low and cover the pot. Simmer for 30 minutes, stirring occasionally, until the chicken is cooked through and tender.

Step 9

Remove the chicken thighs from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot and stir.

Step 10

Taste and adjust seasoning, adding more salt or cayenne pepper as needed.

Step 11

Stir in the green onions and chopped parsley just before serving.

Step 12

Serve the chicken étouffée over warm, cooked white rice. Garnish with additional parsley or green onions if desired.

Nutrition Facts

Serving size	(3339.2g)

Amount per serving	% Daily Value*
Calories	3568.2

Total Fat 161.2g	0%
Saturated Fat 31.1g	0%
Polyunsaturated Fat 44.8g
Cholesterol 935.7mg	0%
Sodium 5134.4mg	0%
Total Carbohydrate 263.9g	0%
Dietary Fiber 13.0g	0%
Total Sugars 17.1g
Protein 257.9g	0%

Vitamin D 47.6IU	0%
Calcium 399.6mg	0%
Iron 25.2mg	0%
Potassium 2867.7mg	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: 41.0%

Protein: 29.2%

Carbs: 29.8%