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