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Authentic Chicken Étouffée

Authentic Chicken Étouffée Recipe
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Experience the vibrant flavors of Louisiana with this Authentic Chicken Étouffée Recipe. This comforting stew features tender chicken thighs simmered in a rich, dark roux combined with the classic Cajun holy trinity of onions, bell peppers, and celery. It’s an easy-to-follow dish that is perfect for family dinners or gatherings, showcasing the deep, savory notes characteristic of Cajun cuisine. Serve it generously over fluffy white rice to absorb the delicious sauce, making every bite a delightful experience.

Ingredients

Scale
  • 3 pounds boneless chicken thighs
  • 2–3 teaspoons cajun seasoning
  • 1 tablespoon avocado oil (or vegetable oil)
  • 8 tablespoons unsalted butter
  • ½ cup all-purpose flour
  • 1 large onion
  • 1 green bell pepper
  • 1 red bell pepper
  • 2 stalks celery
  • 5 green onions
  • 6 cloves garlic
  • 3 cups chicken broth (warmed)
  • 1 teaspoon browning sauce
  • ¼ cup parsley leaves (loosely packed)
  • Cooked white rice for serving

Instructions

  1. Finely chop onion, bell peppers, celery, green onions, and parsley. Mince garlic. Measure out other ingredients. Season chicken to taste with cajun seasoning.
  2. Heat a large skillet over medium-high heat and add avocado oil. Sear chicken thighs in batches, about 3–5 minutes on each side until browned, then set aside.
  3. In the same skillet, lower heat to medium and melt butter. Whisk flour into the butter. Cook while stirring constantly for about 10–15 minutes, or until the roux turns to a medium brown peanut butter color.
  4. Add in onions, bell peppers, celery, and half the green onions to the roux. Mix together and sauté for about 10 minutes until vegetables are softening. Stir frequently to prevent sticking. Add in garlic and cook for about 1 minute while stirring. Warm the chicken broth while the vegetables are sautéing.
  5. Slowly whisk in warmed broth until it is all incorporated and there are no remaining lumps of flour. Add browning sauce and stir. Add chicken back to pan and simmer on low for about 30 minutes, stirring occasionally, until the sauce thickens to the desired consistency and the chicken is cooked through.
  6. Remove chicken thighs, chop into bite-sized pieces, and add back to the pot. Add parsley and more cajun seasoning if needed.
  7. Serve over rice and top with remaining green onions.

Nutrition

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