Name: Chicken Etouffee
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Southern
Ingredients: 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces; 1 tablespoon Cajun seasoning (salt-free recommended); 1 tablespoon neutral oil (avocado, vegetable, or olive oil); 1/4 cup unsalted butter, cut into pieces; 1/4 cup all-purpose flour; 1/2 cup chopped celery; 1/2 cup chopped green bell pepper; 1/2 cup chopped white onion; 4 cups chicken stock; 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 1 tablespoon Cajun seasoning (salt-free recommended); 1 teaspoon garlic powder; 1/4 teaspoon cayenne pepper (more or less to taste); 1–2 teaspoons hot sauce (Louisiana-style recommended); Salt, to taste; Cooked long-grain white rice, for serving; 1 cup sliced scallions (green parts only); Chopped parsley (optional)

Description

Chicken Etouffee is a rich, hearty Southern comfort dish made with tender chicken simmered in a deeply flavored roux-based sauce with classic Cajun vegetables and seasonings, perfect served over fluffy white rice.

Ingredients

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces

1 tablespoon Cajun seasoning (salt-free recommended)

1 tablespoon neutral oil (avocado, vegetable, or olive oil)

1/4 cup unsalted butter, cut into pieces

1/4 cup all-purpose flour

1/2 cup chopped celery

1/2 cup chopped green bell pepper

1/2 cup chopped white onion

4 cups chicken stock

2 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1 tablespoon Cajun seasoning (salt-free recommended)

1 teaspoon garlic powder

1/4 teaspoon cayenne pepper (more or less to taste)

1–2 teaspoons hot sauce (Louisiana-style recommended)

Salt, to taste

Cooked long-grain white rice, for serving

1 cup sliced scallions (green parts only)

Chopped parsley (optional)

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Instructions

Toss chicken pieces with Cajun seasoning until evenly coated and set aside.
Heat a large heavy-bottomed saucepan over medium-high heat and add oil.
Sear chicken in a single layer for 60–90 seconds per side until lightly browned.
Remove chicken from the pan and set aside. Wipe out the pan and reduce heat to medium.
Add butter to the pan and melt, then whisk in flour until smooth.
Cook the roux, stirring frequently, for 10–15 minutes until peanut-butter colored.
Add celery, bell pepper, and onion; sauté for 5 minutes until softened.
Slowly whisk in chicken stock, scraping the bottom of the pan.
Stir in tomato paste, Worcestershire sauce, Cajun seasoning, garlic powder, and cayenne.
Simmer uncovered for 15 minutes until thickened. Adjust salt and hot sauce to taste.
Return chicken to the pan, stir, cover, and simmer on low for 5 minutes.
Serve over white rice and garnish with scallions and parsley.

Notes

Roux should be peanut-butter colored for best flavor.

Use salt-free Cajun seasoning to control seasoning.

Add chicken stock if etouffee thickens too much when reheating.

Flavors deepen after resting overnight.

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 4g
Sodium: 820mg
Fat: 28g
Saturated Fat: 11g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 30g
Cholesterol: 135mg