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Chicken Étouffée is a rich, comforting dish that brings the bold flavors of Cajun cooking right to your table. This version swaps shrimp for tender diced chicken simmered in a deep, flavorful Creole sauce made from a dark roux, vegetables, and spices. It’s a dish that warms you up and fills you up, perfect for a cozy weeknight dinner or a weekend feast.
I first made this during a chilly weekend, and now it’s a go-to whenever I want something hearty but not complicated. The family loves when I make this because it tastes like a restaurant dish but feels like home.
Ingredients
- Boneless skinless chicken breast: You can substitute thighs for juicier meat. Aim for fresh, high-quality chicken for the best flavor.
- Salted butter: Provides richness for the roux. Unsalted butter can be used if you want to control saltiness.
- Celery, green bell pepper, onion, and fresh garlic: These form the classic Cajun flavor base. Fresh garlic is essential for brightness.
- Chicken stock: Look for low sodium if you want to keep control of seasoning. Homemade stock works beautifully.
- Petite diced tomatoes: Choose plain tomatoes to avoid conflicting seasonings.
- Worcestershire sauce: Adds subtle umami without overpowering the dish.
- Bay leaf: Brings a subtle herbal note that deepens the sauce.
- Creole seasoning: Tony Chachere’s is a great option widely available. It layers the Cajun spices perfectly.
- Smoked paprika: Contributes smoky depth, but regular paprika works if you prefer a lighter flavor.
- Green onions: Add a fresh, mild onion garnish that brightens the plate.
- Hot sauce: Optional, but a few dashes balance the flavors with a little heat.
Instructions
- Sear the Chicken:
- Season the diced chicken generously with salt and pepper. Heat oil in a large pot over medium heat. Add the chicken in batches so it browns evenly without overcrowding. Cook until lightly golden on all sides. Remove and set aside to keep the chicken juicy and flavorful.
- Make the Roux:
- Without wiping out the pot, melt the butter over medium heat. Scrape up any browned bits left from the chicken for extra flavor. Whisk in the flour continuously and cook until the mixture reaches a peanut butter color, about 10 minutes. This slow cooking process ensures the raw flour taste disappears while developing the roux’s rich flavor.
- Cook the Vegetables:
- Add the celery, bell pepper, and onion to the roux and stir well to combine. Cook for about 10 minutes until the vegetables soften and meld with the roux, stirring occasionally so nothing sticks or burns.
- Add Garlic and Liquids:
- Stir in the minced garlic and cook just until fragrant, about 30 seconds. Slowly pour in the chicken stock in a thin stream while stirring constantly to avoid lumps. Scrape the bottom of the pot to loosen any flavorful bits stuck there.
- Build the Sauce:
- Add the diced tomatoes, Worcestershire sauce, bay leaf, creole seasoning, smoked paprika, salt, and pepper. Stir well, then bring the mixture to a boil. Once boiling, add the seared chicken back into the pot, cover, reduce heat to low, and let simmer for 15 minutes. Stir occasionally to prevent sticking.
- Finish and Serve:
- Remove and discard the bay leaf. Stir in green onions and add hot sauce to your taste. Serve the Étouffée hot over cooked white rice or your preferred starch.
I remember the first time I made this; my partner said it reminded them of a trip to New Orleans. It’s one of those dishes that tells a story with every bite.
Storage Tips
Store leftovers in the fridge covered tightly for up to three days. Reheat gently on the stove with a splash of chicken stock or water to loosen the sauce. For longer storage, freeze in portion-sized containers and thaw overnight in the fridge before reheating.
Ingredient Substitutions
Chicken thighs can replace breasts for a moister texture. Butter can be swapped for a neutral oil, though butter adds more depth. If you do not have creole seasoning, try a mix of paprika, cayenne, garlic powder, and dried herbs. Use canned fire-roasted tomatoes for an extra smoky touch if you enjoy a bolder sauce.
Serving Suggestions
Traditionally served over steamed white rice to soak up the sauce. Try it over creamy mashed potatoes, polenta, or even buttered noodles for a comforting twist. A crisp green salad on the side balances the hearty stew with freshness.
This chicken étouffée is comforting, flavorful, and perfect for feeding a crowd. Let it simmer slowly and serve over steamed rice for best results.
Common Questions About Recipes
- → What is Étouffée?
Étouffée is a Louisiana-style dish where a protein is simmered in a flavorful, thick sauce made from a roux base and seasoned vegetables, traditionally served over rice.
- → How is the roux prepared?
The roux is made by cooking equal parts butter and flour together until it reaches a peanut butter color, which provides a rich, nutty flavor and thickens the sauce.
- → Can I substitute chicken breast with other cuts?
Yes, boneless skinless chicken thighs can be used for a juicier texture without compromising flavor.
- → What sides pair well with Chicken Étouffée?
Traditionally served with rice, it also complements mashed potatoes, orzo pasta, polenta, or quinoa to soak up the savory sauce.
- → How should leftovers be stored?
Store leftovers in the refrigerator for up to 3 days or freeze them in a freezer-safe container for up to 3 months.
- → Can the heat level be adjusted?
Yes, hot sauce is optional and can be added to taste to control the spice level.