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Authentic Chicken Étouffée

A close-up of a bowl of savory Chicken Étouffée served over fluffy white rice, topped with fresh parsley and green onions.
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A straightforward recipe for classic Louisiana Chicken Étouffée, featuring a rich roux base and the traditional Holy Trinity of vegetables.

Ingredients

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  • 1/2 cup all-purpose flour
  • 1/2 cup vegetable oil
  • 2 cups chopped yellow onion
  • 1 cup chopped celery
  • 1 cup chopped green bell pepper
  • 4 cloves garlic, minced
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 6 cups chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 bay leaf
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh parsley, for garnish
  • 1/4 cup chopped green onions, for garnish
  • Cooked white rice, for serving

Instructions

  1. Make the roux: In a large, heavy-bottomed pot or Dutch oven, combine the flour and oil over medium heat. Stir constantly with a whisk or wooden spoon until the mixture turns a dark brown color, similar to milk chocolate. This takes about 20 to 30 minutes. Watch carefully to prevent burning.
  2. Add the vegetables: Once the roux reaches the desired color, immediately add the onion, celery, and bell pepper (the Holy Trinity). Stir well to coat the vegetables in the roux. Cook, stirring often, until the vegetables soften, about 8 to 10 minutes.
  3. Add the garlic and cook for 1 minute until fragrant.
  4. Add the chicken pieces to the pot and cook until lightly browned on all sides.
  5. Slowly whisk in the chicken broth, a little at a time, ensuring the roux dissolves smoothly into the liquid without lumps.
  6. Stir in the diced tomatoes, thyme, oregano, cayenne pepper, and bay leaf. Season with salt and black pepper.
  7. Bring the mixture to a simmer, then reduce the heat to low, cover the pot partially, and let it cook for at least 45 minutes, or up to 1 hour, stirring occasionally. The stew should thicken slightly.
  8. Remove the bay leaf before serving. Taste and adjust seasoning as needed.
  9. Serve the Chicken Étouffée hot over mounds of cooked white rice. Garnish with fresh parsley and green onions.

Notes

  • For a deeper flavor, use chicken stock instead of broth.
  • If the stew becomes too thick, add a little more broth or water to reach your preferred consistency.
  • If you prefer a less spicy dish, reduce the cayenne pepper or omit it entirely.
  • Serve with crusty French bread or simple cornbread to soak up the sauce.

Nutrition

Find it online: https://savoryskies.com/chicken-etouffee-recipe-easy-authentic-stew/