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–+ servings

Authentic Chicken Étouffée Recipe

A classic Louisiana dish featuring chicken smothered in a rich, flavorful roux and served over rice.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Cajun, Creole
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

For the Étouffée
  • 1 lb boneless chicken thighs cut into bite-sized pieces
  • 1/2 cup vegetable oil
  • 1/2 cup all-purpose flour for the roux
  • 1 large onion diced
  • 1 large green bell pepper diced
  • 1 large celery stalk diced
  • 3 cloves garlic minced
  • 2 cups chicken broth low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tbsp hot sauce to taste
  • 1 tbsp Creole seasoning or Cajun seasoning
  • 2 cups cooked white rice for serving
  • 2 tbsp fresh parsley chopped, for garnish
  • 4 green onions sliced for garnish

Method
 

Make the Roux
  1. In a large skillet, heat the vegetable oil over medium heat. Gradually whisk in the flour to create a roux.
  2. Cook the roux, stirring constantly, until it turns a dark brown color, about 20-25 minutes.
Cook the Vegetables
  1. Add the diced onion, bell pepper, and celery to the roux. Cook for about 5 minutes until softened.
  2. Stir in the minced garlic and cook for an additional minute.
Add the Chicken and Broth
  1. Add the chicken pieces to the skillet and stir to coat with the roux and vegetables.
  2. Pour in the chicken broth, Worcestershire sauce, hot sauce, Creole seasoning, and bay leaf. Bring to a simmer.
  3. Reduce heat to low and cover. Let it cook for 20-25 minutes until the chicken is cooked through.
Serve
  1. Remove the bay leaf and serve the étouffée over cooked white rice.
  2. Garnish with chopped parsley and sliced green onions before serving.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 3gFiber: 2gSugar: 2g

Notes

For a spicier dish, adjust the amount of hot sauce to your preference. Serve with crusty bread for a complete meal.

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