Chicken Etouffee

Why You’ll Love Chicken Etouffee Recipe

I like this recipe because it builds flavor step by step without being complicated. The roux gives the dish depth, the vegetables add balance, and the Cajun seasoning brings just the right amount of heat. I also enjoy how well this etouffee holds up, making it great for leftovers and make-ahead meals.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Chicken
▢1 pound boneless, skinless chicken thighs approximately 2–3 large chicken thighs
▢1 tablespoon Cajun seasoning salt-free recommended
▢1 tablespoon neutral-flavored oil avocado oil, olive oil, vegetable oil, refined coconut oil

For the Chicken Etouffee
▢¼ cup unsalted butter cut into small pieces, at room temperature
▢¼ cup all-purpose flour
▢½ cup chopped celery approximately 1 large celery stalk
▢½ cup chopped green bell pepper approximately 1 medium bell pepper
▢½ cup chopped white onion approximately 1 small onion
▢4 cups chicken stock
▢2 tablespoons tomato paste
▢1 tablespoon Worcestershire sauce
▢1 tablespoon Cajun seasoning salt-free recommended
▢1 teaspoon garlic powder
▢¼ teaspoon cayenne pepper more or less to taste
▢1-2 teaspoons hot sauce Louisiana or Crystal recommended; to taste
▢salt to taste

Serving Suggestions
▢cooked long-grain white rice
▢1 cup thinly sliced scallions green parts only, approximately 1 bunch
▢chopped parsley optional

Directions

I start by trimming the chicken thighs and cutting them into 1-inch cubes. I sprinkle the Cajun seasoning over the chicken and toss until all pieces are evenly coated, then set them aside.

I heat a large heavy-bottomed saucepan over medium-high heat and add the oil once the pan is warm. When the oil is hot, I add the chicken in a single layer and let it sear undisturbed for about 60 to 90 seconds. I stir and continue cooking until the chicken is lightly browned on all sides, then transfer it to a bowl and set it aside. I wipe out the saucepan and reduce the heat to medium.

I add the butter to the pan and let it melt, then whisk in the flour until smooth. I cook the roux for 10 to 15 minutes, stirring frequently, until it turns a rich peanut-butter color. I add the celery, bell pepper, and onion, stirring and sautéing for about 5 minutes until tender.

I slowly pour in the chicken stock, stirring constantly and scraping the bottom of the pan. Once incorporated, I stir in the tomato paste and Worcestershire sauce, followed by the Cajun seasoning, garlic powder, and cayenne pepper. I taste and add hot sauce as desired, then let the mixture simmer for about 15 minutes until thickened. I adjust salt to taste.

I return the chicken to the saucepan, stir to combine, reduce the heat to low, cover, and simmer for 5 minutes. I ladle the etouffee into bowls, add a scoop of white rice in the center, and garnish with sliced scallions and parsley before serving warm.

Servings and Timing

I usually make this recipe for 6 servings. The prep time takes about 15 minutes, the cook time is around 45 minutes, and the total time comes out to about 1 hour.

Variations

I sometimes use chicken breasts instead of thighs, reducing the initial searing time slightly. When I want extra heat, I increase the cayenne or hot sauce. I also like adding a pinch of smoked paprika for a subtle smoky note.

Storage/Reheating

I store leftover chicken etouffee in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of chicken stock if it thickens too much.

FAQs

Can I use chicken breasts instead of thighs?

I do use chicken breasts sometimes, but I shorten their cooking time so they don’t dry out.

What is a roux and why is it important?

I use a roux to thicken the etouffee and build deep, nutty flavor.

How dark should the roux be?

I aim for a peanut-butter color, which gives richness without bitterness.

Is chicken etouffee spicy?

I find it mildly spicy, but I adjust the heat easily with cayenne and hot sauce.

Can I make this dish ahead of time?

I often make it a day ahead since the flavors deepen as it sits.

What type of Cajun seasoning works best?

I prefer salt-free seasoning so I can control the salt level myself.

Can I freeze chicken etouffee?

I freeze it in airtight containers for up to 2 months and thaw before reheating.

What rice pairs best with this dish?

I usually serve it with long-grain white rice for the best texture.

Can I add more vegetables?

I sometimes add extra bell peppers or celery for more body.

How thick should etouffee be?

I like it thick enough to coat the rice but still spoonable.

Conclusion

I keep this chicken etouffee recipe in my regular rotation because it’s comforting, flavorful, and deeply satisfying. Every time I make it, the rich sauce and tender chicken remind me why this classic Southern dish never goes out of style.