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–+ servings
A bowl of chicken etouffee, topped with a large scoop of rice, on a table surrounded by pieces of crusty bread.

Chicken Etoufee

easyhealthyrecipes.com/chicken-etouffee/
Thick, hearty chicken etouffee is a classic Southern dish that's full of incredible flavor. A must-make every fall and winter!
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Recipe makes approximately 6 servings

Equipment Needed

  • Cutting board
  • large chef's knife
  • large, heavy-bottomed saucepan (with lid)
  • large wooden spoon
  • Large bowl
  • Paper towels
  • whisk

Ingredients Needed

For the Chicken

  • 1 pound boneless, skinless chicken thighs (approximately 2-3 large chicken thighs)
  • 1 tablespoon Cajun seasoning (salt-free recommended)
  • 1 tablespoon neutral-flavored oil (avocado oil, olive oil, vegetable oil, refined coconut oil)

For the Chicken Etouffee

  • ¼ cup unsalted butter (cut into small pieces, at room temperature)
  • ¼ cup all-purpose flour
  • ½ cup chopped celery (approximately 1 large celery stalk)
  • ½ cup chopped green bell pepper (approximately 1 medium bell pepper)
  • ½ cup chopped white onion (approximately 1 small onion)
  • 4 cups chicken stock
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Cajun seasoning (salt-free recommended)
  • 1 teaspoon garlic powder
  • ¼ teaspoon cayenne pepper (more or less to taste)
  • 1-2 teaspoons hot sauce (Louisiana or Crystal recommended; to taste)
  • salt (to taste)

Serving Suggestions

  • cooked long-grain white rice
  • 1 cup thinly sliced scallions (green parts only, approximately 1 bunch)
  • chopped parsley (optional)

Instructions

  • Place 1 pound boneless, skinless chicken thighs on cutting board. Trim chicken as needed, then cut chicken into 1-inch cubes or chunks.
  • Sprinkle 1 tablespoon Cajun seasoning over chicken cubes, tossing chicken to season on all sides. Set aside.
  • Place large heavy-bottomed saucepan on stovetop over medium-high heat. When pan is warm, add 1 tablespoon neutral-flavored oil and continue heating pan until oil is hot and shimmery.
  • When oil is hot, place chicken in saucepan in single, even layer. Sear chicken undisturbed 60 to 90 seconds, then stir chicken. Continue cooking chicken, stirring occasionally, 1 to 2 minutes or more or until chicken is lightly browned on all sides.
  • Transfer seared chicken to large bowl and set aside. Use paper towels to wipe out saucepan, then return saucepan to heat. Reduce heat under saucepan to medium.
  • Add ¼ cup unsalted butter to saucepan. Heat butter until melted, then add ¼ cup all-purpose flour to pan. Whisk flour into butter until fully incorporated with no lumps remaining.
  • Cook roux approximately 10 to 15 minutes, stirring frequently, until roux develops rich, peanut-buttery color.
  • Add ½ cup chopped celery, ½ cup chopped green bell pepper, and ½ cup chopped white onion to roux. Stir to incorporate, then sauté vegetables approximately 5 minutes or until tender, stirring frequently.
  • Pour 4 cups chicken stock into saucepan and stir to incorporate, scraping bottom of pan to loosen any ingredients that may have stuck to pan.
  • Once chicken stock is incorporated, add 2 tablespoons tomato paste and 1 tablespoon Worcestershire sauce. Stir ingredients together until fully incorporated.
  • Add 1 tablespoon Cajun seasoning, 1 teaspoon garlic powder, and ¼ teaspoon cayenne pepper to saucepan. Stir until spices are fully incorporated into liquid.
  • Taste mixture and add 1-2 teaspoons hot sauce to taste. Stir to incorporate.
  • Simmer mixture over medium heat approximately 15 minutes, stirring occasionally, until mixture has thickened. Taste mixture and stir in salt as desired.
  • Return chicken to saucepan and stir to incorporated. Reduce heat under saucepan to low and cover pan with lid. Simmer mixture, covered, 5 minutes.
  • After 5 minutes, ladle etoufee into serving bowls. Place large scoop of cooked long-grain white rice in center of each bowl. Garnish etouffee with 1 cup thinly sliced scallions and chopped parsley as desired. Serve warm.

Recipe Notes

  • Chicken: Boneless, skinless chicken breasts will also work here, but you'll want to reduce their cook time in step 4.
  • Cajun Seasoning: I recommend using a salt-free Cajun seasoning if possible. That gives you the freedom to add as much or as little salt as you like.

Nutrition Info (Approximate)

Serving: 1 serving (without rice) | Calories: 280kcal | Protein: 20g | Fat: 15g | Saturated Fat: 6g | Trans Fat: 0.3g | Total Carbs: 15g | Fiber: 2g | Sugar: 5g | Added Sugars: 0g | Erythritol: 0g | Allulose: 0g | Sugar Alcohols: 0g | Net Carbs: 13g | Vitamin C: 13mg | Cholesterol: 97mg | Sodium: 365mg | Potassium: 554mg | Calcium: 31mg | Iron: 2mg