A classic Louisiana dish, Chicken Étouffée is a flavorful stew made with chicken, vegetables, and a rich sauce, typically served over rice.
Author:Sabrina Hermes
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Cajun/Creole
Diet:Gluten Free
Ingredients
Scale
2 tablespoons vegetable oil
1 medium onion, diced
1 medium green bell pepper, diced
1 medium celery stalk, diced
3 cloves garlic, minced
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 teaspoon Cajun seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (14.5 ounces) diced tomatoes, undrained
2 cups chicken broth
1 tablespoon Worcestershire sauce
2 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
4 green onions, sliced
Cooked white rice, for serving
Instructions
In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Add the diced onion, bell pepper, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the chicken pieces to the skillet, followed by the Cajun seasoning, salt, and black pepper. Cook until the chicken is browned on all sides, about 5-7 minutes.
Stir in the diced tomatoes (with their juice), chicken broth, and Worcestershire sauce. Bring the mixture to a simmer.
In a small bowl, mix the flour with a few tablespoons of the sauce from the skillet to create a slurry. Gradually stir the slurry back into the skillet.
Reduce the heat to low and let the étouffée simmer for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
Stir in the chopped parsley and green onions just before serving.
Serve the chicken étouffée over cooked white rice.
Notes
For a spicier kick, add a diced jalapeño or a few dashes of hot sauce to the skillet when cooking the vegetables.
Substitute shrimp or crawfish for the chicken for a classic seafood étouffée variation.