Savory Southern Chicken Etouffee Recipe: A Cajun Classic

Louisiana’s rich culinary heritage shines through in this mouthwatering chicken etouffee that captures the soul of Cajun cooking.

Aromatic spices dance with tender chicken pieces, creating a symphony of flavors.

Creamy roux forms the heart of this classic dish, promising warmth in every bite.

Generations of home cooks have perfected this recipe, passing down secrets from kitchen to kitchen.

Robust seasonings blend seamlessly, inviting you to experience a true taste of the bayou.

Deep comfort winds through each spoonful, promising a meal that feels like a culinary embrace.

Chicken Etouffee – Cajun Comfort on Your Plate

• Rescue Weeknight Dinners: Whip up this Chicken Etouffee in just 45 minutes, transforming a complex Cajun classic into a manageable meal even busy home cooks can master.
• Flavor Explosion: Packed with bold Cajun seasonings and a perfectly developed roux, this dish delivers restaurant-quality taste without leaving your kitchen.
• Family-Friendly Fusion: Customize spice levels to suit everyone's palate, making it an adaptable one-pot wonder that brings everyone together around the dinner table.
• Meal Prep Magic: Easily doubled and reheated, this recipe becomes a smart choice for preparing delicious leftovers that taste even better the next day.

The Lineup for Chicken Etouffee

• Chicken Thighs: A flavorful and tender meat that provides the heart of the dish, perfect for absorbing rich Cajun flavors.

• Cajun Seasoning, Garlic Powder, Cayenne Pepper: A bold spice blend that brings authentic Louisiana heat and depth to the chicken etouffee, choose a high-quality blend for maximum flavor.
• Salt, Hot Sauce: Additional seasoning to customize the final taste and heat level, adjust according to personal preference.

• All-Purpose Flour, Butter: Essential for creating a traditional roux that thickens and adds a nutty, rich base to the sauce, use unsalted butter for better control of salt content.
• Chicken Stock: A liquid foundation that provides depth and moisture to the dish, homemade stock offers the best flavor.
• Tomato Paste, Worcestershire Sauce: Ingredients that add complexity and umami to the sauce, providing a deep, layered taste profile.

• Celery, Bell Pepper, Onion: The classic Cajun holy trinity of vegetables that form the flavor base, choose fresh, crisp vegetables for the best texture and taste.
• Scallions, Parsley: Fresh herbs for garnish that add brightness and a pop of color to the final dish.

• White Rice: A traditional accompaniment that serves as a perfect base for the rich, saucy chicken etouffee.

How to Cook Chicken Etouffee

Step 1: Slice and Prepare Chicken

Cut chicken thighs into bite-sized chunks, removing any excess fat or unwanted pieces.

Set aside on a clean plate.

Step 2: Create Flavor Base

• Cajun seasoning
• Garlic powder
• Pinch of salt

Massage seasonings into chicken pieces thoroughly.

Step 3: Brown the Meat

Heat oil in a heavy pot over medium-high temperature.

Carefully place chicken pieces in a single layer.

Allow chicken to sear without moving for 60-90 seconds.

Flip and cook another 2 minutes until golden brown edges develop.

Transfer chicken to a separate bowl.

Step 4: Craft the Roux

Clean the pot and reduce heat to medium.

Melt butter slowly, then gradually whisk in flour.

Stir continuously for 12-15 minutes until the mixture turns a deep caramel brown color with a nutty aroma.

Step 5: Add Vegetable Medley

• Diced onions
• Chopped bell peppers
• Sliced celery

Sauté vegetables until they become soft and translucent.

Step 6: Build Delicious Sauce

Pour in chicken stock, scraping bottom of pot.

• Tomato paste
• Worcestershire sauce
• Additional Cajun seasoning

Blend ingredients until smooth.

Step 7: Simmer and Develop Flavors

Return chicken to the pot.

Cover and reduce heat to low.

Allow mixture to simmer for 20-25 minutes, stirring occasionally.

Taste and adjust seasonings as needed.

Step 8: Plate and Garnish

Spoon chicken etouffee over fluffy white rice.

• Chopped scallions
• Fresh parsley

Serve immediately and enjoy the rich, spicy flavors.

Key Pointers For Chicken Etouffee

• Patience is key when creating the roux – keep stirring constantly to prevent burning and achieve that perfect golden-brown color without scorching.
• Adjust cayenne and Cajun seasoning according to personal heat tolerance, adding gradually to balance flavor without overwhelming the dish.
• Select bone-in, skin-on chicken thighs for deeper flavor and more tender meat that holds up beautifully in the rich sauce.
• Dice vegetables uniformly to ensure even cooking and a consistent texture throughout the etouffee.
• Use long-grain white rice as the base, cooking it separately and allowing it to absorb the delicious sauce when serving for maximum flavor absorption.

Chicken Etouffee That Tastes Even Better Tomorrow

• Store leftover chicken etouffee in an airtight container and keep in the refrigerator for 3-4 days. Let the dish cool completely before sealing to prevent moisture buildup.
• Transfer cooled etouffee to freezer-safe containers or heavy-duty freezer bags. Freeze for up to 2-3 months, ensuring minimal air exposure to prevent freezer burn.
• Pour the etouffee into a saucepan and warm over medium-low heat. Stir frequently and add a splash of chicken stock to restore moisture and prevent sticking. Heat until the internal temperature reaches 165°F.
• Place portion in a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals. Stir between intervals to distribute heat evenly and prevent cold spots.

Bold Matches For Etouffee

• Pair with Crisp White Wine: Select a zesty Sauvignon Blanc or Pinot Grigio to cut through the rich, spicy etouffee sauce. These light, acidic wines complement the dish's bold Cajun flavors without overwhelming the palate.
• Match with Amber Craft Beer: Choose a malty amber ale or Louisiana-brewed beer like Abita Amber. The caramel notes and moderate hoppiness beautifully balance the chicken's robust seasoning and creamy roux base.
• Serve with Cornbread: Bake a skillet of buttery, slightly sweet cornbread to soak up the luxurious sauce. Its tender crumb and subtle sweetness provide a perfect counterpoint to the spicy, savory chicken etouffee.
• Refresh with Citrus Cocktail: Mix a bright Sazerac or Hurricane cocktail featuring fresh lemon or lime juice. These zesty drinks cleanse the palate and echo the vibrant Creole cooking tradition of New Orleans.

Etouffee Meat Or Spice Adjustments

• Seafood Switch: Replace chicken with shrimp or crawfish for a classic Louisiana-style etouffee that brings coastal flavors to your table.
• Vegetarian Transformation: Substitute chicken with firm tofu or cauliflower chunks, using vegetable stock and maintaining the rich roux and spicy Cajun seasoning profile.
• Low-Carb Option: Skip the rice and serve over cauliflower rice or zucchini noodles for a lighter, keto-friendly version that keeps all the original recipe's bold flavors.
• Gluten-Free Adaptation: Use gluten-free flour or cornstarch for the roux, and ensure all seasonings are certified gluten-free to create a safe meal for those with wheat sensitivities.

FAQs

• What is Cajun seasoning and can I make my own?

Cajun seasoning is a spicy blend typically containing paprika, garlic powder, black pepper, salt, cayenne, and dried herbs. You can easily create a homemade version by mixing these spices in your kitchen, adjusting heat levels to your preference.

• How do I prevent my roux from burning?

Continuously stir the butter and flour mixture over medium heat, watching for a peanut butter-like color. Use a heavy-bottomed pan and keep the heat consistent. If you see dark spots or smell burning, start over to ensure a smooth, flavorful base.

• What's the best way to achieve a deep, rich roux flavor?

Take your time and don’t rush the roux-making process. Slow cooking allows the flour and butter to develop a deep, nutty flavor. Aim for a color between light caramel and peanut butter, which typically takes 10-15 minutes of patient stirring.

• Can I substitute chicken thighs with another protein?

Absolutely! Chicken breasts or shrimp work well in this recipe. Just adjust cooking times accordingly – chicken breasts might cook faster, and shrimp should be added near the end of the cooking process to prevent overcooking.

Chicken Etouffee Recipe

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4.6 from 21 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Rich Louisiana chicken etouffee brings Cajun comfort straight to dinner tables with deep, spicy flavors. Hearty sauce, tender chicken, and aromatic vegetables blend into a soulful dish you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) boneless, skinless chicken thighs

Spices and Seasonings:

• 2 tablespoons Cajun seasoning (salt-free recommended)
• 1 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 12 teaspoons hot sauce (Louisiana or Crystal recommended)
• Salt, to taste

Vegetables and Base Ingredients:

• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped white onion
• 1 tablespoon neutral-flavored oil (avocado, olive, vegetable, or refined coconut oil)
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce

Serving Suggestions (Optional):

• Cooked long-grain white rice
• 1 cup thinly sliced scallions (green parts only)
• Chopped parsley

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Instructions

1. Meticulously trim chicken thighs and slice into uniform chunks, ensuring consistent cooking and texture.
2. Liberally coat chicken pieces with robust Cajun spices, creating a flavorful foundation for the dish.
3. Warm a heavy-bottomed pan over medium-high temperature, allowing the surface to develop perfect heat distribution.
4. Carefully place seasoned chicken in a single layer, allowing each piece to develop a golden-brown crust without immediate movement.
5. Gently maneuver chicken chunks to create an even sear, developing rich caramelization across all surfaces.
6. Transfer seared chicken to a holding vessel, preserving its concentrated flavors and juiciness.
7. Cleanse the cooking vessel, then reduce heat to create a controlled environment for roux preparation.
8. Melt butter smoothly, gradually incorporating flour to create a silky, uniform mixture that will serve as the dish’s flavor backbone.
9. Continuously whisk the roux, allowing it to transform into a deep, nutty amber shade reminiscent of peanut butter.
10. Introduce a classic mirepoix of celery, bell pepper, and onion, stirring frequently to develop their aromatic qualities.
11. Pour chicken stock into the pan, deglazing and lifting the concentrated flavor fragments from the bottom.
12. Incorporate tomato paste and Worcestershire sauce, blending them seamlessly into the developing sauce.
13. Layer in additional seasonings – Cajun spice blend, garlic powder, and a hint of cayenne for complexity.
14. Reintroduce the seared chicken to the sauce, allowing it to gently simmer and absorb the rich, complex flavors.
15. Cover and let the mixture bubble softly, periodically stirring to ensure even heat distribution.
16. Taste and adjust seasoning with salt and hot sauce to achieve a perfectly balanced flavor profile.
17. Serve the aromatic etouffee atop fluffy rice, garnishing with fresh scallions and parsley for a vibrant finish.

Notes

• Choose dark meat chicken thighs for more flavor and juiciness, preventing dry results during cooking.
• Create a perfect roux by constant stirring and watching color carefully, avoiding burning which ruins the entire dish’s taste.
• Adjust spice levels by controlling cayenne and Cajun seasoning amounts for sensitive palates or heat preferences.
• Consider gluten-free adaptation by using cornstarch instead of flour for roux and ensuring gluten-free Worcestershire sauce.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Sautéing
• Cuisine: Cajun

Nutrition

• Serving Size: 4
• Calories: 360
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 23 g
• Cholesterol: 90 mg