Description

This rich, soul-warming Chicken Étouffée is a comforting Southern classic that blends juicy chicken, a flavorful roux-based sauce, and the bold, earthy notes of the Cajun trinity—onion, bell pepper, and celery. Perfect for quick dinner ideas or hearty weeknight meals, it’s simmered until tender and served over fluffy white rice. Whether you’re looking for an easy recipe, bold food ideas, or a cozy dish with a Creole kick, this Chicken Étouffée is a savory showstopper that never disappoints.

Ingredients

Scale

0.5 kg boneless chicken thighs or breasts, cut into pieces

4 tablespoons butter

4 tablespoons all-purpose flour

1 cup yellow onion, finely chopped

1 cup bell pepper (green or red), chopped

1 cup celery, chopped

3 cloves garlic, minced

1 can (400g) diced tomatoes

2 cups chicken broth

1 tablespoon Cajun or Creole seasoning

2 bay leaves

0.25 cup green onions, chopped (for garnish)

0.25 cup fresh parsley, chopped (for garnish)

4 cups cooked white rice (for serving)

Instructions

1. Melt butter in a heavy-bottomed pot over medium heat. Gradually whisk in flour and stir constantly until the roux reaches a rich peanut butter color, about 10–15 minutes.

2. Add the onion, bell pepper, and celery to the roux. Cook until softened, about 5 minutes, then add garlic and cook another minute.

3. Stir in the diced tomatoes (with juice), Cajun seasoning, and bay leaves. Let it simmer briefly to let the spices bloom.

4. Add the chicken pieces and chicken broth. Stir to combine and bring to a simmer. Reduce heat, cover, and cook for 25–30 minutes until the chicken is tender.

5. Remove bay leaves, taste, and adjust seasoning. Stir in parsley and green onions.

6. Let the sauce rest for 5 minutes off the heat.

7. Serve hot over white rice, garnished with more parsley or green onions.

Notes

For deeper flavor, use chicken thighs instead of breasts.

Always stir the roux constantly to avoid burning—it makes or breaks the flavor.

This dish tastes even better the next day after resting in the fridge.

Nutrition

Serving Size: 1 plate (with rice)
Calories: 420
Sugar: 4g
Sodium: 650mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 30g
Cholesterol: 95mg

Keywords: Chicken Étouffée, Cajun chicken, Creole chicken, easy dinner, comfort food, weeknight meal