Name: Authentic Chicken Étouffée Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: Cajun
Ingredients: 3 pounds boneless chicken thighs; 2-3 teaspoons Cajun seasoning (adjust to taste); 1 tablespoon avocado oil (or vegetable oil); 8 tablespoons unsalted butter; ½ cup all-purpose flour; 1 large onion, finely chopped; 1 green bell pepper, finely chopped; 1 red bell pepper, finely chopped; 2 stalks celery, finely chopped; 5 green onions (scallions), chopped, divided; 6 cloves garlic, minced; 3 cups chicken broth, warmed; 1 teaspoon browning sauce; ¼ cup parsley leaves, loosely packed and chopped; Cooked white rice, for serving

Jump to Recipe· 4.2 from 55 reviews

If you’re looking for a comforting dish that truly captures the magic of Cajun cooking, this Authentic Chicken Étouffée Recipe is exactly what you need in your kitchen. Rich and deeply flavorful, it’s a hearty stew with tender chicken simmered in a luscious, buttery roux-based sauce bursting with vibrant vegetables and warm spices. Every bite brings a perfect balance of spice, texture, and heartiness, making it an unforgettable meal perfect for sharing with friends and family on any occasion.

Ingredients You’ll Need

The image shows two side-by-side parts. On the left side, there is a metal tray filled with cooked chicken pieces that are golden-brown with a slightly crispy texture, arranged in layers, each piece showing different shapes and sizes, resting on a white marbled surface with a yellow cloth partially visible underneath. On the right side, there is a black pot filled with a smooth, creamy light brown sauce that covers the entire inside of the pot, which sits on the same white marbled surface. The colors and textures contrast nicely between the crispy chicken and the creamy sauce photo taken with an iphone --ar 4:5 --v 7

Although it might look like a long list, these ingredients are wonderfully straightforward and each one plays a vital role in building up that classic étouffée flavor and texture. From the tender chicken thighs to the aromatic trio of onion, bell peppers, and celery, every element contributes from the savory base to the final rich sauce.

3 pounds boneless chicken thighs: Juicy and flavorful, perfect for slow simmering without drying out.
2-3 teaspoons Cajun seasoning: Adds authentic spice and depth, customize heat to your preference.
1 tablespoon avocado oil (or vegetable oil): Helps sear chicken quickly at a high heat without burning.
8 tablespoons unsalted butter: The foundation for the roux, essential for that silky, caramelized flavor.
½ cup all-purpose flour: Works with butter to make the roux and thicken the sauce beautifully.
1 large onion: Provides sweetness and depth when sautéed in the roux.
1 green bell pepper: Adds fresh vegetal notes and color.
1 red bell pepper: Balances with a slight sweetness and bright hue.
2 stalks celery: Lends an earthy crunch when softened in the mix.
5 green onions: Half go into cooking, the rest top the finished dish for freshness.
6 cloves garlic: Infuses boldness and aroma to the entire stew.
3 cups chicken broth (warmed): Essential for simmering and blending flavors into the roux and vegetables.
1 teaspoon browning sauce: Imparts color and that unmistakable deep flavor complexity.
¼ cup parsley leaves (loosely packed): Brightens and adds a herby finish.
Cooked white rice for serving: Absorbs the rich sauce and completes the dish.

How to Make Authentic Chicken Étouffée Recipe

The image shows two side-by-side skillets on a white marbled surface. The left skillet contains a thick mixture of finely chopped vegetables, mainly green and red pieces with some light yellow bits, creating a rough texture that fills the pan surface evenly. The right skillet holds pieces of cooked meat in a brown sauce with visible small red and green specks scattered throughout, arranged loosely across the pan. Both skillets have black handles and sit against the marbled background, creating a warm and rustic cooking scene. photo taken with an iphone --ar 4:5 --v 7

Step 1: Prep Your Veggies and Chicken

Start by finely chopping the onion, green and red bell peppers, celery, and green onions, and mincing the garlic. This mix is the classic “Holy Trinity” in Cajun cooking that forms the aromatic backbone of your dish. Season your chicken thighs generously with Cajun seasoning so they’re loaded with spice from the outset.

Step 2: Sear the Chicken

Heat your skillet over medium-high and add the avocado oil. Sear the chicken thighs in batches until golden brown on both sides, about 3 to 5 minutes per side. This caramelization seals in the juices and adds wonderful flavor depth. Once browned, set the chicken aside — you’ll add it back in later.

Step 3: Make the Roux

In the same skillet, reduce to medium heat and melt the butter. Slowly whisk in the flour to create your roux. Be patient and keep stirring constantly for about 10 to 15 minutes — it will evolve from foamy to a lovely medium brown, resembling peanut butter in color. This step is crucial for adding that nutty richness and thickening power.

Step 4: Sauté the Vegetables

Add the chopped onions, bell peppers, celery, and half of the green onions to the roux and sauté for about 10 minutes, allowing them to soften and release their flavors. Keep stirring and scraping the bottom so nothing burns. Then stir in garlic and cook for an extra minute until fragrant. Meanwhile, warm the chicken broth gently on the side.

Step 5: Simmer It All Together

Gradually whisk the warmed chicken broth into the vegetable roux mixture until smooth with no lumps. Add the browning sauce for depth and color, then nestle the seared chicken back into the skillet. Let it all simmer on low, about 30 minutes, so the sauce thickens and the chicken becomes tender.

Step 6: Finish and Add Fresh Herbs

Remove the chicken thighs, chop them into bite-sized pieces, then stir them back into the pot. Toss in your fresh parsley and taste to adjust seasoning if needed — a pinch more Cajun seasoning can bring it up to your perfect heat level.

Step 7: Serve Over Rice

For the classic experience, ladle this rich chicken étouffée over steaming white rice and garnish with the remaining green onions for a burst of freshness and color.

How to Serve Authentic Chicken Étouffée Recipe

Garnishes

A sprinkle of fresh green onions and chopped parsley right before serving not only adds vibrant color but layers a fresh, herbal crispness that cuts through the stew’s richness and brightens each bite.

Side Dishes

This dish shines when paired simply with fluffy white rice, but you can also serve it with crusty French bread to soak up every last bit of sauce, or steamed vegetables on the side to balance the deep flavors with lightness.

Creative Ways to Present

For a twist, serve the étouffée in small ramekins topped with a dollop of creamy crème fraîche or a handful of shredded sharp cheddar. You could also present it alongside a crisp green salad to provide contrasting textures and flavors.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover étouffée into an airtight container and store it in the refrigerator for up to 3 days. The flavors actually meld even better after a day, making your leftovers super delicious.

Freezing

This Authentic Chicken Étouffée Recipe freezes well. Portion into freezer-safe containers and freeze for up to 3 months. Just thaw overnight in the fridge before reheating for maximum flavor and texture retention.

Reheating

Gently reheat your étouffée on the stovetop over low heat, stirring occasionally to prevent scorching, until warmed through. Add a splash of chicken broth or water if the sauce thickens too much during reheating.

FAQs

Can I use chicken breasts instead of thighs?

Thighs are preferred for their juiciness and ability to withstand long cooking, but you can use chicken breasts; just be careful not to overcook them so they don’t dry out.

What if I don’t have browning sauce?

You can skip it if necessary; the étouffée will still be tasty, though the sauce’s color and depth may be slightly less intense.

Is Étouffée traditionally spicy?

It has a mild to medium heat level typically, which you can adjust by varying the amount of Cajun seasoning or adding hot sauce to suit your taste.

Can I make this dish vegetarian?

Absolutely! Swap chicken for hearty mushrooms or tofu and use vegetable broth instead of chicken broth for a vegetarian version with plenty of flavor.

What is the best rice to serve with Étouffée?

Classic white long-grain rice or jasmine rice work beautifully, providing a fluffy mild base that balances the rich, spicy sauce perfectly.

Final Thoughts

Once you try this Authentic Chicken Étouffée Recipe, it’s easy to see why it has a special place in Cajun cooking traditions. The blend of spices, the richness of the roux, and tender chicken all come together in a way that feels like a warm embrace from the soul of Louisiana. Don’t hesitate to dive in and share this beautiful dish with your loved ones; it’s sure to become a favorite in your own recipe collection.