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Chicken Étouffée Recipe

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4.2 from 33 reviews

Chicken Étouffée is a classic Cajun dish featuring tender chicken thighs and spicy andouille sausage simmered in a rich, deeply flavored roux-based sauce with the traditional ‘holy trinity’ of Cajun vegetables—onion, green bell pepper, and celery. This hearty dish is served over fluffy white rice and can be adjusted to your desired spice level with hot sauce, making it an authentic taste of Louisiana comfort food perfect for a family meal.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Proteins

  • 1 pound boneless skinless chicken thigh, diced
  • 4 links andouille sausage (about 12 oz), sliced into 1-inch coins

Roux and Seasoning

  • 3 tablespoons olive oil (divided)
  • 2 tablespoons unsalted butter
  • ¼ cup flour plus 2 tablespoons
  • 2 tablespoons Cajun seasoning
  • 1 teaspoon sea or kosher salt

Vegetables and Aromatics

  • 1 large onion, diced to ½ inch
  • 1 large green bell pepper, diced to ½ inch
  • 2 stalks celery, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons tomato paste

Liquids

  • 2 cups chicken broth

To Serve

  • Steamed white rice
  • Hot sauce (to taste)

Instructions

  1. Brown chicken and sausage: Heat 1 tablespoon of olive oil over medium-high heat in a large skillet or Dutch oven. Add the diced chicken thighs and sliced andouille sausage. Sauté until the chicken is no longer pink and the sausage is browned. Transfer the cooked meats along with any pan juices to a bowl and set aside.
  2. Make the roux: Reduce the heat to medium. Add the remaining 2 tablespoons of olive oil and 2 tablespoons of unsalted butter to the pan. Once the butter melts, whisk in ¼ cup of flour, stirring continuously until the mixture is smooth and free of lumps. Continue cooking the roux, stirring occasionally, until it reaches a deep golden brown color, about 10 minutes. This process requires patience as the roux will first clump before smoothing out and browning.
  3. Add the holy trinity: Stir in the diced onion, green bell pepper, and celery. Toss the vegetables to coat them thoroughly in the roux. Sauté the mixture for about 5 minutes until the vegetables begin to soften.
  4. Add garlic and tomato paste: Add the minced garlic and cook for 1 minute, being careful not to burn it. Then add the tomato paste, stirring it into the vegetables. Continue sautéing until the tomato paste darkens slightly, approximately 2 minutes.
  5. Deglaze and add broth: Pour in ½ cup of chicken broth to deglaze the pan, scraping the bottom to lift any browned bits. Then add the remaining chicken broth along with the Cajun seasoning and salt. Stir to combine.
  6. Return meat to the pot: Add the browned chicken and sausage, along with any reserved pan juices, back into the pot with the sauce.
  7. Simmer the étouffée: Bring the mixture to a low simmer. Cook uncovered for 15 to 20 minutes, stirring occasionally, until the sauce thickens and the chicken and sausage are fully cooked through.
  8. Serve: Spoon the hot étouffée over steamed white rice. Add hot sauce to taste for an extra kick of heat, if desired. Enjoy!

Notes

  • Note 1: Andouille sausage provides authentic smoky and spicy flavor; if unavailable, smoked sausage can substitute but the taste will differ slightly.
  • Note 2: Use a high-quality Cajun seasoning blend and adjust the salt to your preference as these can vary in salt content.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Cajun

Find it online: https://allyumcooks.com/chicken-etouffee-recipe/