Description
Delicious Chicken Etouffee is a comforting Cajun-Creole stew featuring tender chicken simmered in a rich, nutty roux with aromatic vegetables and bold spices. Perfect for an easy weeknight meal, this dish offers deep flavors rooted in Louisiana tradition and is versatile enough to customize for different tastes and dietary preferences.
Ingredients
Scale
Chicken and Seasoning
- 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
- Salt, to taste
- 2 tsp Cajun seasoning, divided
Roux
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour (substitute gluten-free flour for gluten-free option)
Vegetables
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
Liquids and Extras
- 3 cups chicken broth (use vegetable broth for vegetarian version)
- 2 green onions, chopped (for garnish)
- 2 tbsp fresh parsley, chopped (for garnish)
- Cooked white rice, for serving
Instructions
- Prepare the Chicken: Cut the chicken thighs into bite-sized pieces and season lightly with salt and 1 teaspoon of Cajun seasoning. This initial seasoning helps build foundational flavor before cooking.
- Make the Roux: Melt butter in a heavy-bottomed pot over medium heat. Gradually whisk in the flour and cook, stirring frequently, until the mixture becomes a deep golden brown, developing a nutty aroma without turning too dark to avoid bitterness.
- Sauté the Holy Trinity: Add chopped onions, bell peppers, and celery to the roux. Cook for about 5 to 7 minutes until the vegetables soften and release their fragrant aroma.
- Add Garlic and Seasonings: Stir in the minced garlic, remaining 1 teaspoon of Cajun seasoning, and any additional spices you prefer. Cook for another minute to bloom the spices and deepen the flavor base.
- Incorporate Broth and Chicken: Slowly pour in the chicken broth while stirring to prevent lumps. Add the seasoned chicken pieces, then bring the mixture to a simmer. Let it cook gently until the chicken is tender and cooked through, approximately 20 minutes.
- Finish and Garnish: Once the sauce has thickened and is flavorful, adjust seasoning if needed. Stir in chopped green onions and parsley for freshness just before serving.
Notes
- Patience with the roux is key—it’s the heart of flavor and texture for the dish.
- Prefer chicken thighs over breasts for juicier, more tender results.
- Layer seasoning gradually to build deep flavors.
- Simmer gently on low heat to meld flavors without drying out the chicken.
- Fresh herbs added just before serving brighten the dish.
- This recipe freezes well; store leftovers in freezer-safe containers for up to 3 months.
- For reheating, warm gently on the stove with a splash of broth or water to maintain silky texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Cajun, Creole, Southern
Nutrition
- Serving Size: 1 cup etouffee with 1 cup cooked rice
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg
Keywords: chicken etouffee, cajun chicken stew, creole recipe, southern cooking, etouffee, comfort food, gluten free etouffee
