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Chicken Étouffée Recipe

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Chicken Étouffée Recipe

Chicken Étouffée is a classic Louisiana dish that showcases the rich, deep flavors of Cajun and Creole cuisine. This dish features tender chicken smothered in a thick, flavorful roux-based sauce, served over rice. The following recipe provides a step-by-step guide to creating this delicious dish at home.

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Ingredients

  • For the roux:
    • 1/2 cup vegetable oil
    • 1/2 cup all-purpose flour
  • For the étouffée:
    • 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
    • 1 large onion, finely chopped
    • 1 green bell pepper, finely chopped
    • 2 celery stalks, finely chopped
    • 4 cloves garlic, minced
    • 1 (14.5 oz) can diced tomatoes, drained
    • 2 cups chicken broth
    • 2 bay leaves
    • 1 teaspoon dried thyme
    • 1 teaspoon paprika
    • 1/2 teaspoon cayenne pepper (adjust to taste)
    • Salt and black pepper to taste
    • 2 green onions, sliced
    • 2 tablespoons fresh parsley, chopped
    • Cooked white rice, for serving

Instructions

  1. Prepare the Roux:
    • In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
    • Gradually add the flour, whisking constantly to prevent lumps from forming.
    • Cook the roux, continuing to stir constantly, until it reaches a deep brown color. This should take about 20-30 minutes. The roux should be the color of peanut butter, which indicates a deep, rich flavor. Be patient and careful not to burn it, as a burnt roux will impart a bitter taste.
  2. Build the Base:
    • Once the roux has reached the desired color, add the chopped onion, bell pepper, and celery to the pot. This trio of vegetables is known as the “holy trinity” in Cajun and Creole cooking.
    • Stir well to coat the vegetables with the roux, and cook until they are softened, about 5-7 minutes.
    • Add the minced garlic and cook for another minute, ensuring it doesn’t burn.
  3. Add the Chicken and Seasonings:
    • Add the chicken pieces to the pot and cook until they are no longer pink on the outside, about 5 minutes.
    • Stir in the diced tomatoes, chicken broth, bay leaves, thyme, paprika, cayenne pepper, salt, and black pepper. Mix well to combine all the ingredients.
  4. Simmer the Étouffée:
    • Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered. This allows the flavors to meld together and the sauce to thicken. Stir occasionally to prevent sticking and ensure even cooking.
    • Simmer for about 30-40 minutes, or until the chicken is fully cooked and tender.
  5. Finish the Dish:
    • Remove the bay leaves from the pot.
    • Stir in the sliced green onions and chopped parsley. These fresh herbs add a burst of color and flavor to the dish.
    • Taste and adjust the seasoning if necessary. You can add more salt, pepper, or cayenne if you prefer more heat.
  6. Serve:
    • Serve the Chicken Étouffée over cooked white rice. The rice helps to soak up the rich sauce and makes for a hearty, satisfying meal.
    • Accompany the dish with a side of crusty bread or a simple green salad for a complete meal.

Tips for Success

  • Roux: The key to a great étouffée is the roux. Take your time with this step, stirring constantly to avoid burning.
  • Adjusting Spice: If you prefer a milder dish, reduce the amount of cayenne pepper. For more heat, add extra cayenne or a splash of hot sauce.
  • Chicken: Thighs are recommended for their flavor and tenderness, but you can use chicken breast if preferred.

Enjoy your homemade Chicken Étouffée, a dish that brings the authentic flavors of Louisiana right to your kitchen!

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Source: oursaltykitchen.com

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Yield: 6

Chicken Étouffée Recipe

Chicken Étouffée Recipe

Chicken Étouffée is a classic Louisiana dish that showcases the rich, deep flavors of Cajun and Creole cuisine. This dish features tender chicken smothered in a thick, flavorful roux-based sauce, served over rice. The following recipe provides a step-by-step guide to creating this delicious dish at home.

Prep Time 10 minutes
Cook Time 50 minutes

Ingredients

  • 3 tablespoon olive oil, divided
  • 1 lb boneless skinless chicken thigh, diced
  • 4 links andouille sausage, (about 12 oz), sliced into 1” coins
  • 2 tablespoon butter
  • ¼ c flour, plus 2 tbsp
  • 1 large onion, diced to ½”
  • 1 large green bell pepper, diced to ½”
  • 2 stalks celery, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoon tomato paste
  • 2 c chicken broth
  • 2 tablespoon cajun seasoning,
  • 1 teaspoon sea or kosher salt
  • Steamed white rice, for serving
  • Hot sauce, to taste

Instructions

  • Heat 1 tablespoon olive oil over medium high heat. Add chicken and andouille and saute until the chicken is no longer pink. Transfer the chicken, sausage, and residual pan juices to a bowl.

  • Reduce the heat to medium, then add the remaining 2 tablespoon olive oil and butter; heat until the butter melts. Add the flour and whisk until no lumps remain; continue cooking, stirring occasionally, until the roux is deep golden brown, about 10 minutes. Be patient – the roux will first clump, then eventually smooth out and start to brown.

  • Add the onion, pepper, and celery. Toss to coat in the roux and saute 5 minutes.

  • Add the garlic and saute 1 minute. Add the tomato paste and work into the vegetables; saute until the tomato paste darkens, about 2 minutes.

  • Add ½ c chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the pot. Add the remaining broth, as well as the cajun seasoning and salt. Return the chicken, sausage, and pan juices to the pot.

  • Bring to a low simmer and cook for 15-20 minutes, or until the sauce is thickened and the chicken and sausage are cooked through.

  • Serve over white rice with hot sauce to taste.

Notes

  • Sausage:  this was tested with Aidells Cajun Style Andouille. Andouille is smoked, so it’s (mostly) pre-cooked. 
  • Leftovers:  store in a sealed container in the fridge for up to 4 days; reheat in the microwave in 30-second intervals, stirring in-between.
  • Freezer:  cool, then transfer to an airtight freezer container and store for up to 2 months. Defrost in the fridge overnight. Reheat in a dutch oven or large pot over medium high heat.
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