Ingredients
For the Chicken:
- 3 pounds boneless chicken thighs
- 2-3 teaspoons Cajun seasoning (*see note)
For the Roux and Sauce:
- 1 tablespoon avocado oil (or vegetable oil)
- 8 tablespoons unsalted butter
- ½ cup all-purpose flour
- 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, chopped
- 6 cloves garlic, minced
- 3 cups chicken broth (warmed)
- 1 teaspoon browning sauce (*see note)
- ¼ cup parsley leaves (loosely packed), chopped
For Serving:
- Cooked white rice
Instructions
- Prep: Finely chop the onion, bell peppers, celery, green onions, and parsley. Mince the garlic. Season the chicken thighs with Cajun seasoning to taste.
- Sear the Chicken: Heat a large skillet over medium-high heat and add avocado oil. Sear the chicken thighs in batches for about 3-5 minutes on each side until browned. Remove and set aside.
- Make the Roux: In the same skillet, lower the heat to medium and melt the butter. Whisk in the flour and cook, stirring constantly, for about 10-15 minutes, until the roux turns a medium brown peanut butter color.
- Sauté the Vegetables: Add the onion, bell peppers, celery, and half of the green onions to the roux. Sauté for about 10 minutes, until the vegetables soften. Add the garlic and cook for another minute.
- Simmer the Sauce: While the vegetables are sautéing, warm the chicken broth. Slowly whisk the warmed broth into the vegetable mixture, ensuring the roux is fully incorporated. Add the browning sauce, stir well, then return the chicken thighs to the skillet. Simmer on low for about 30 minutes, stirring occasionally, until the sauce thickens and the chicken is cooked.
- Finish the Dish: Remove the chicken thighs, chop them into bite-sized pieces, and return them to the skillet. Stir in the chopped parsley and adjust the seasoning with more Cajun seasoning if needed.
- Serve: Serve the Chicken Étouffée over white rice and garnish with the remaining green onions.
Notes
- Cajun Seasoning: Adjust to taste or make your own blend.
- Browning Sauce: Adds depth; use soy sauce as a substitute.
- Swap Chicken for Shrimp: Create a seafood version.
- Richer Sauce: Use heavy cream for a creamier sauce.
- Prep Time: 10 minutes
- Cook Time: 1 hour 20 minutes
- Category: Main Course, Comfort Food
- Method: Stovetop
- Cuisine: Cajun, Southern
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 130mg
