Ingredients
Chicken and Seasoning
- 3 pounds boneless chicken thighs
- 2-3 teaspoons Cajun seasoning (see note)
- 1 tablespoon avocado oil (or vegetable oil)
- 1 teaspoon browning sauce (optional, see note)
Roux
- 8 tablespoons unsalted butter
- ½ cup all-purpose flour
Vegetables and Aromatics
- 1 large onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 2 stalks celery, finely chopped
- 5 green onions, divided (half for sauté, remainder for garnish)
- 6 cloves garlic, minced
- ¼ cup parsley leaves, loosely packed, chopped
Liquids and Serving
- 3 cups chicken broth, warmed
- Cooked white rice for serving
Instructions
- Prep: Finely chop the onion, green and red bell peppers, celery, green onions, and parsley leaves. Mince the garlic cloves. Measure all other ingredients. Season the chicken thighs evenly with 2 to 3 teaspoons of Cajun seasoning according to taste.
- Sear: Heat a large skillet over medium-high heat and add the avocado oil. Place the chicken thighs in the skillet in batches, searing each side for 3 to 5 minutes until they develop a golden brown crust. Remove from skillet and set aside.
- Roux: Lower the skillet heat to medium. Melt the butter in the skillet and whisk in the flour to form a roux. Continue stirring constantly for about 10 to 15 minutes until the roux reaches a medium brown peanut butter color, which gives the étouffée its characteristic depth of flavor.
- Sauté: Add the chopped onions, bell peppers, celery, and half of the green onions to the roux. Stir well and sauté for about 10 minutes until the vegetables soften, stirring frequently and scraping the skillet bottom to prevent sticking. Add the minced garlic and cook for another minute, stirring continuously. Meanwhile, warm the chicken broth.
- Simmer: Gradually whisk the warmed chicken broth into the skillet to incorporate smoothly with the roux and vegetable mixture, ensuring no lumps remain. Stir in the browning sauce if using, then return the seared chicken thighs to the skillet. Reduce the heat to low and simmer gently for about 30 minutes, stirring occasionally, until the sauce thickens to your desired consistency and the chicken is fully cooked.
- Finish: Remove the chicken thighs from the skillet and chop them into bite-sized pieces. Return the chicken pieces to the sauce. Stir in the chopped parsley and adjust seasoning with additional Cajun seasoning if needed.
- Serve: Spoon the chicken étouffée over cooked white rice. Garnish with the remaining green onions for a fresh, vibrant finish and enjoy this hearty Cajun classic.
Notes
- Cajun Seasoning: Use your preferred Cajun spice blend or make a homemade mix including paprika, cayenne, garlic powder, onion powder, oregano, thyme, salt, and black pepper.
- Browning Sauce: This is optional but adds a rich color and flavor to the étouffée. Use a small amount of kitchen browning sauce or caramel coloring.
- Roux Cooking: Take care to stir constantly when making the roux to prevent burning and achieve the perfect peanut butter color, which is essential to authentic étouffée flavor.
- Chicken Options: Thighs are recommended for juiciness and flavor, but you can substitute with boneless chicken breasts if preferred.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun