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Chicken Étouffée

Savory Chicken Étouffée: A Comforting Cajun Delight

Savor the rich flavors of Chicken Étouffée, a comforting Cajun delight that brings warmth and authenticity to your dinner table.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Cajun
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless Chicken Thighs Substitute with bone-in or breasts for different texture.
For the Roux
  • 1/2 cup Unsalted Butter Use unsalted to control seasoning.
  • 1/2 cup All-Purpose Flour Opt for gluten-free flour if needed.
For the Vegetables
  • 1 large Onion Choose yellow or white for best flavor.
  • 1 medium Green Bell Pepper Feel free to use any bell pepper variety.
  • 1 medium Red Bell Pepper Adds color and flavor.
  • 2 stalks Celery Key to classic Cajun flavor.
  • 1/4 cup Green Onions Perfect for garnish.
  • 3 cloves Garlic Always choose fresh for maximum impact.
For Flavor & Liquid
  • 1 tablespoon Cajun Seasoning Adjust to heat preference.
  • 2 tablespoons Avocado Oil (or Vegetable Oil) Ideal for searing chicken.
  • 3 cups Warmed Chicken Broth Swap with vegetable broth for lighter option.
  • 1 tablespoon Browning Sauce Enhances color and richness.
For Garnish
  • 1/4 cup Parsley Leaves Other herbs can be alternatives.

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Finely chop the onion, green bell pepper, red bell pepper, celery, and green onions. Mince the garlic and set aside.
  2. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Sear the chicken thighs for 3-5 minutes on each side until golden-brown, then set aside.
  3. In the same skillet, reduce heat to medium. Add 1/2 cup of unsalted butter, then whisk in 1/2 cup of all-purpose flour, stirring continuously for 10-15 minutes until the roux turns medium brown.
  4. Add the chopped onion, bell peppers, and celery to the roux. Sauté for about 10 minutes until softened, then add minced garlic and cook for an additional 1 minute.
  5. Gradually whisk in 3 cups of warmed chicken broth until smooth. Stir in 1 tablespoon of browning sauce and return the chicken, reducing heat to low and simmering for 30 minutes.
  6. Remove cooked chicken, chop into bite-sized pieces, and return to pot. Stir in chopped parsley and adjust seasonings with salt and pepper to taste.
  7. Serve the Chicken Étouffée warm over fluffy white rice, garnished with chopped green onions.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For storing, refrigerate leftovers for up to 5 days, or freeze for up to 6 months. Reheat gently to preserve texture and flavor.

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