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–+ servings
Sabrina Hermes

Chicken Étouffée: Discover the Authentic Recipe Today!

A classic Louisiana dish, Chicken Étouffée is a flavorful stew made with chicken, vegetables, and a rich sauce, typically served over rice.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cajun/Creole
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  3. 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.
  4. Stir in the diced tomatoes (with their juice), chicken broth, and Worcestershire sauce. Bring the mixture to a simmer.
  5. 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.
  6. 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.
  7. Stir in the chopped parsley and green onions just before serving.
  8. Serve the chicken étouffée over cooked white rice.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 90mgSodium: 800mgFiber: 2gSugar: 5g

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.

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