Ingredients
Chicken and Seasoning
- 3 pounds boneless chicken thighs
- 2-3 teaspoons Cajun seasoning (adjust to taste)
- 1 tablespoon avocado oil (or vegetable oil)
Roux and Vegetables
- 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
Liquids and Garnish
- 3 cups chicken broth, warmed
- 1 teaspoon browning sauce
- ¼ cup parsley leaves, loosely packed and chopped
- Cooked white rice, for serving
Instructions
- Prep: Finely chop the onion, green and red bell peppers, celery, green onions, and parsley. Mince the garlic cloves. Measure out all other ingredients. Season the boneless chicken thighs with 2-3 teaspoons of Cajun seasoning according to your preference.
- Sear: Heat a large skillet over medium-high heat and add the avocado oil. When hot, sear the seasoned chicken thighs in batches for about 3-5 minutes per side until they develop a golden-brown crust. Remove the seared chicken and set it aside while you continue.
- Make the Roux: Reduce heat to medium. In the same skillet, melt the 8 tablespoons of unsalted butter. Gradually whisk in the ½ cup of all-purpose flour, stirring constantly. The roux will be foamy at first. Continue cooking and stirring for 10-15 minutes until it reaches a medium brown, peanut butter color, indicating a well-developed flavor base.
- Sauté Vegetables: Add the chopped onions, both bell peppers, celery, and half of the green onions to the roux. Stir together and sauté for about 10 minutes until the vegetables soften, stirring frequently and scraping the skillet bottom to prevent sticking. Add minced garlic and cook for another 1 minute, stirring constantly. Meanwhile, warm the chicken broth separately.
- Simmer: Slowly whisk the warmed chicken broth into the roux mixture until smooth and lump-free. Stir in 1 teaspoon of browning sauce to deepen the color and flavor. Return the seared chicken thighs to the skillet, reduce heat to low, and simmer gently for about 30 minutes. Stir occasionally, allowing the sauce to thicken and the chicken to cook through thoroughly.
- Finish: Remove the chicken thighs from the skillet, chop into bite-size pieces, then return them to the pot. Stir in the chopped parsley and adjust seasoning by adding more Cajun seasoning if desired.
- Serve: Serve the chicken étouffée hot over cooked white rice. Garnish with the remaining green onions for a fresh, vibrant finish.
Notes
- Use Cajun seasoning that suits your spice preference; adjust quantities accordingly.
- Browning sauce adds a rich color and boost in flavor but can be omitted if unavailable.
- Ensure to cook the roux to a medium brown color for authentic flavor—don’t rush this step.
- Simmering low and slow allows the flavors to meld and the sauce to thicken perfectly.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
