International Cuisine > Regional American Cuisine > Cajun & Creole Cuisine > Etouffee Recipe

Classic Chicken Etouffee

Indulge in the rich and flavorful world of Cajun cuisine with this authentic Chicken Etouffee recipe. This dish, a staple of Louisiana cooking, features tender chicken simmered in a flavorful, roux-based sauce, brimming with the holy trinity of Cajun cooking: onions, celery, and bell peppers. Served over a bed of fluffy rice, this Chicken Etouffee is a hearty and satisfying meal that will transport you straight to the bayous.

Prep Time
20 minutes
Cook Time
45 minutes
Servings
6
Ingredients
  • 1.5 lbs Boneless, skinless chicken thighs
  • 1/2 cup All-purpose flour
  • 1/2 cup Vegetable oil
  • 1 large, chopped Onion
  • 2 stalks, chopped Celery
  • 1 green, chopped Bell pepper
  • 4 cloves, minced Garlic
  • 3 cups Chicken broth
  • 2 tbsp Cajun seasoning
  • 1 tbsp Tomato paste
  • 1 Bay leaf
  • to taste Hot sauce
  • for serving Cooked white rice
  • for garnish Fresh parsley

Preparing the Chicken

Begin by cutting the chicken thighs into bite-sized pieces. Season them generously with 1 tablespoon of Cajun seasoning. Set aside while you prepare the roux.

Making the Roux

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly. Continue to cook the roux, stirring continuously, until it turns a rich, peanut butter brown color. This process can take 15-20 minutes, so be patient and don't let it burn. A dark roux is key to the flavor of etouffee.

Adding the Vegetables

Once the roux is the desired color, add the chopped onion, celery, and bell pepper (the holy trinity). Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Simmering the Etouffee

Add the tomato paste and cook for 1 minute, stirring constantly. Gradually pour in the chicken broth, whisking to combine and scrape up any browned bits from the bottom of the pot. Add the remaining 1 tablespoon of Cajun seasoning, the bay leaf, and the seasoned chicken. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and tender.

Finishing Touches

Remove the bay leaf. Season the etouffee with hot sauce to taste. If the sauce is too thick, add a little more chicken broth to reach your desired consistency. Serve hot over cooked white rice, garnished with fresh parsley.

Nutrition Facts Estimated per 100g of product

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Calories: Approximately 150-180 kcal
Protein: 12-15g
Fat: 8-10g
Carbohydrates: 5-7g

Other Considerations for Nutrition

For a healthier option, use less oil when making the roux. You can also use low-sodium chicken broth to reduce sodium content. Consider using brown rice instead of white rice to increase fiber intake. Adjust Cajun seasoning and hot sauce to control sodium and spice levels.

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FAQ

  • What does 'etouffee' mean?

    Eouffee means 'smothered' in French, referring to the way the main ingredient is smothered in the sauce.
  • Can I use shrimp instead of chicken?

    Yes, shrimp etouffee is a popular variation. Add the shrimp in the last 10-15 minutes of cooking, as it cooks quickly.
  • How can I make this spicier?

    Add more Cajun seasoning, hot sauce, or a pinch of cayenne pepper to the etouffee.
  • Can I freeze etouffee?

    Yes, etouffee freezes well. Store it in an airtight container for up to 3 months. Thaw completely before reheating.