Description
Indulge in the rich flavors of this Authentic Chicken Étouffée recipe, a classic Cajun dish that combines tender chicken with a savory roux-based sauce. Served over a bed of fluffy white rice, this dish is a comforting and satisfying meal for any occasion.
Ingredients
Scale
For the Roux:
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
For the Étouffée:
- 1 1/2 pounds boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 bay leaves
- 2 tablespoons chopped fresh parsley
- 3 green onions, sliced
- Cooked white rice, for serving
- Hot sauce, optional
Instructions
- Prepare the Roux: In a large skillet, heat vegetable oil and whisk in flour to make a roux. Stir continuously until golden brown.
- Sauté Vegetables: Add onion, bell pepper, and celery to the roux. Sauté until softened. Stir in garlic.
- Cook Chicken: Add chicken to the pan and cook until browned.
- Add Seasonings: Pour in chicken broth, Cajun seasoning, paprika, thyme, salt, pepper, and bay leaves. Simmer until chicken is tender.
- Finish and Serve: Discard bay leaves, stir in parsley and green onions. Serve over rice with hot sauce.
Notes
- For a spicier dish, adjust Cajun seasoning or add cayenne pepper.
- Shrimp can be substituted for chicken for a seafood twist.
- Constant stirring is crucial for a successful roux.
Nutrition
- Serving Size: 1 bowl (with rice)
- Calories: 410
- Sugar: 3g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
