chicken etouffee

This Chicken Etouffee recipe is the most heart and soul warming, delicious tasting incredible comfort food ever.

Easy Chicken Etouffee Recipe

lbs. boneless (skinless chicken thighs, cut in 2" pieces)

cooking oil (plus 2 teaspoons)

flour

green pepper, (diced)

onion, (diced)

tomatoes

chicken stock ((or bone broth), warmed)

white wine, (warmed)

Worcestershire sauce

Cajun seasoning

onions ((for garnish))

Louisiana hot sauce ((optional))

white rice

Heat 2 tsp. oil in a skillet over medium heat and brown the chicken on all sides. Cook for about 5 minutes, or until chicken is cooked through. Remove and set aside.

Lower the heat to medium low and add the animal fat and flour. Mix until a paste forms. Continue mixing until the roux turns a light brown, about 5-10 minutes.

Add the green pepper and onion and cook for 3-4 minutes, until vegetables start to soften. Add the chicken and tomatoes and stir to combine.

SLOWLY add the warm chicken stock and wine, just a small amount at a time, until a sauce starts to form. Continue adding the liquid while stirring. The sauce should be thick, but easily stir-able.

Add the Worcestershire sauce and Cajun seasoning and cook on medium low, simmering, for about 5 minutes. Remove from heat and serve over white rice. Garnish with green onions and hot sauce (optional).

This spicy &quot;stew&quot; is cajun comfort food at its finest. Chicken Etouffee is a slow-simmered blend of chicken, andouille sausage, and vegetables smothered in a spice-forward sauce that&#039;s so buttery it&#039;s almost creamy. Serve it with rice.

Chicken Étouffée

olive oil (divided)

chicken thigh (diced)

sausage

tbsp butter

¼ c flour (plus 2 tbsp)

onion

green bell pepper (diced

celery (thinly sliced)

garlic (minced)

tomato paste

chicken broth

tbsp cajun seasoning (see notes)

tsp salt

white rice (for serving)

Hot sauce (to taste)

Brown chicken and sausage.

Heat 1 tbsp olive oil over medium high heat. Add chicken and andouille and saute until the chicken is no longer pink. Transfer the chicken, sausage, and residual pan juices to a bowl.

Make roux.

Reduce the heat to medium, then add the remaining 2 tbsp olive oil and butter; heat until the butter melts. Add the flour and whisk until no lumps remain; continue cooking, stirring occasionally, until the roux is deep golden brown, about 10 minutes. Be patient - the roux will first clump, then eventually smooth out and start to brown.

Add holy trinity.

Add the onion, pepper, and celery. Toss to coat in the roux and saute 5 minutes.

Add garlic and tomato paste.

Add the garlic and saute 1 minute. Add the tomato paste and work into the vegetables; saute until the tomato paste darkens, about 2 minutes.

Deglaze and add broth.

Add ½ c chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the pot. Add the remaining broth, as well as the cajun seasoning and salt. Return the chicken, sausage, and pan juices to the pot.

Simmer.

Bring to a low simmer and cook for 15-20 minutes, or until the sauce is thickened and the chicken and sausage are cooked through.

Serve.

Serve over white rice with hot sauce to taste.

My favorite city to visit in America is New Orleans because the food is seriously unmatched! The last time I visited, I took a cooking class at New Orleans School of Cooking. One of the things I learned to make in the class was Chicken Etouffee. It&#39;s such an incredibly delicious recipe and my instructor actually used rotisserie chicken when she made the recipe. The trick that she taught us when making etouffee is to make sure that you whisk your roux enough to get to a deeper color which she called a peanut butter roux. Most of the time when you&#39;re cooking you do a blonde roux, but in many of the New Orleans recipes you must achieve a peanut butter and sometimes even a chocolate roux. The only thing different is you are whisking for a longer amount of time until your roux becomes nutty in smell and darker in color. This recipe is an absolute treat for your family and friends especially since we are getting close to Mardi Gras! You won&#39;t believe how easy it is to achieve NOLA style cooking! Let&#39;s make it!

Chicken Etouffee 🫑 - Melissa Jo Real RecipesInstagramFacebookTikTokPinterestYouTubeSearchFacebookXInstagramSearchToggle MenuInstagramFacebookTikTokPinterestYouTubeScroll to topScroll to topToggle Menu CloseSearch

butter

celery

garlic

bell pepper

Creole seasoning (I used Joe's Stuff Bayou Blend) (to taste)

chicken stock

chicken (chopped)

white rice and green onions (for serving)

Prep all of your ingredients before you start making this dish because you can’t leave your pan. You have to whisk it continuously while making your roux.

There are three types of roux, blonde, peanut butter, and chocolate. For chicken etouffee we’re going to achieve between a peanut butter and a chocolate roux. In a pan, melt the butter at a medium heat. Once the butter is melted, shake in the flour and whisk it continuously until the roux becomes a darker peanut butter/chocolate color and develops a nutty aroma. This usually takes about 15 - 25 minutes of constant stirring over medium heat. Once the roux reaches between the desired peanut butter and chocolate color it&#39;s time to add the trinity.

Add in the chopped celery, garlic, onion, and bell pepper. Saute that together with the roux continuously for another 5 minutes until the veggies start to get soft and the roux becomes more of a chocolatey color. Then, shake in your creole seasoning of choice (If you use a salt based creole seasoning such as Tony Chachere’s or Slap Ya Mamma you have to cut the amount in half so it's not too salty. However, I used Joe's Stuff seasoning which is a paprika based creole seasoning). Saute that all together for another few minutes. You will notice the roux is more chocolatey at this point.

Now, slowly add in the chicken stock in increments, mixing it continuously after you add it. Keep adding the chicken stock (stirring as you go) until you reach the desired consistency (I added a total of 4 cups). Once you have reached the desired consistency let it simmer on a medium heat for 10 minutes. Then, stir in the chopped cooked chicken and let that cook together for another 5 minutes.

When serving the chicken etouffee, top it with a scoop of white rice and garnish it with the green onions. Enjoy!

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Easy Chicken Etouffee Recipe

Chicken Étouffée

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