Classic Cajun Chicken Étouffée: The Ultimate Comfort Food Recipe

Introduction to Classic Cajun Chicken Étouffée

Welcome to the world of Cajun cuisine! If you’re looking for a dish that brings a warmth to your kitchen and a burst of flavors to your dinner table, look no further than Classic Cajun Chicken Étouffée. This Southern classic is a deliciously rich and savory dish that showcases the heart and soul of Louisiana cooking. It’s perfect for those cozy evenings when you want to indulge in something comforting and satisfying.

A Personal Story Behind My Classic Cajun Chicken Étouffée Journey

My love for Cajun cooking began during a family trip to New Orleans. I was captivated by the vibrant culture, lively music, and, most importantly, the incredible food. Étouffée was one of the first dishes I tried, and I was instantly hooked! The combination of tender chicken, aromatic vegetables, and a rich, flavorful sauce served over fluffy rice was a revelation. Since then, I have made it a tradition to recreate this dish at home, bringing a piece of Louisiana to my kitchen.

What Makes This Classic Cajun Chicken Étouffée Recipe Special?

This recipe stands out because of its deep, complex flavors that come from the signature roux, a thickening agent made from flour and butter that gives the dish its unique texture. The Cajun seasoning adds just the right amount of spice, while the colorful bell peppers and onions contribute sweetness and crunch. Plus, it’s a one-pot meal that’s not only easy to make but also perfect for feeding a crowd. Trust me; once you try this Classic Cajun Chicken Étouffée, it will become a family favorite!

The Full Classic Cajun Chicken Étouffée Recipe

Ingredients

• 3 pounds boneless chicken thighs
• 2-3 teaspoons Cajun seasoning
• 1 tablespoon avocado oil (or vegetable oil)
• 8 tablespoons unsalted butter
• 1/2 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 (reserve some for garnish)
• 6 cloves garlic, minced
• 3 cups chicken broth, warmed
• 1 teaspoon browning sauce
• 1/4 cup loosely packed parsley leaves, chopped
• Cooked white rice for serving

Instructions

1. Prep all your vegetables by finely chopping the onion, bell peppers, celery, green onions, and parsley. Mince the garlic. Season the chicken thighs generously with Cajun seasoning according to your taste.
2. In a large skillet over medium-high heat, add the avocado oil. Sear the chicken thighs in batches for about 3-5 minutes on each side until they are browned. Make sure not to overcrowd the pan. Once browned, set them aside on a plate.
3. Lower the heat to medium in the same skillet and melt the butter. Whisk in the flour until it turns into a medium brown peanut butter-colored roux. This takes about 10-15 minutes, so stir constantly to prevent burning.
4. Add the chopped onions, bell peppers, celery, and half of the green onions to the roux. Sauté the vegetables for about 10 minutes until they start to soften. Stir frequently and scrape the bottom to prevent sticking. Add the minced garlic and cook for another minute.
5. Slowly whisk in the warmed chicken broth until the mixture is smooth. Add the browning sauce and stir well. Return the browned chicken to the pan and let it simmer on low for about 30 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked.
6. Once the chicken is cooked, remove the thighs from the pot, chop them into bite-sized pieces, and return them to the pot. Add the chopped parsley and adjust the seasoning with more Cajun seasoning if desired.
7. Serve the Cajun chicken over rice, garnished with the remaining green onions. Enjoy this delicious dish with family and friends!

Serving Suggestions and Variations for Classic Cajun Chicken Étouffée

This Classic Cajun Chicken Étouffée is delightful served over fluffy white rice, but you can also try it with quinoa for a healthier twist. For those who enjoy a bit of heat, consider adding a pinch of cayenne pepper or a splash of hot sauce to the dish. You can also incorporate shrimp or crawfish for a seafood variation that adds a delicious twist to the traditional recipe. Pair your étouffée with a fresh green salad or buttery cornbread for a complete meal that will impress everyone at your table.

Frequently Asked Questions About Classic Cajun Chicken Étouffée

Can I make this dish ahead of time?
Yes! Classic Cajun Chicken Étouffée tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge and reheat before serving.

What can I substitute for chicken thighs?
While chicken thighs provide great flavor and tenderness, you can use boneless chicken breasts if you prefer a leaner option.

Is Étouffée always made with seafood?
No, while seafood étouffée is popular, this chicken version is equally delicious and a great way to enjoy the dish.

Can I freeze Classic Cajun Chicken Étouffée?
Absolutely! You can freeze the étouffée for up to three months. Just make sure to let it cool completely before transferring it to a freezer-safe container.

Recipe Stats

• Prep Time: 20 minutes
• Cooking Time: 50 minutes
• Total Time: 70 minutes
• Calories per Serving: 450
• Servings: 6

Classic Cajun Chicken Étouffée

A flavorful and comforting Cajun dish made with tender chicken thighs, aromatic vegetables, and a rich roux served over rice.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Calories 450 kcal

Ingredients

  

Main Ingredients

• 3 pounds boneless chicken thighs
• 2 teaspoons Cajun seasoning
• 1 tablespoon avocado oil
• 8 tablespoons unsalted butter
• 0.5 cup all-purpose flour
• 1 large onion
• 1 large green bell pepper
• 1 large red bell pepper
• 2 stalks celery
• 5 stalks green onions
• 6 cloves garlic
• 3 cups chicken broth
• 1 teaspoon browning sauce
• 0.25 cup parsley leaves
• 1 serving cooked white rice

Instructions

 

• Prep all your vegetables by finely chopping the onion, bell peppers, celery, green onions, and parsley. Mince the garlic. Season the chicken thighs generously with Cajun seasoning according to your taste.
• In a large skillet over medium-high heat, add the avocado oil. Sear the chicken thighs in batches for about 3-5 minutes on each side until they are browned. Make sure not to overcrowd the pan. Once browned, set them aside on a plate.
• Lower the heat to medium in the same skillet and melt the butter. Whisk in the flour until it turns into a medium brown peanut butter-colored roux. This takes about 10-15 minutes, so stir constantly to prevent burning.
• Add the chopped onions, bell peppers, celery, and half of the green onions to the roux. Sauté the vegetables for about 10 minutes until they start to soften. Stir frequently and scrape the bottom to prevent sticking. Add the minced garlic and cook for another minute.
• Slowly whisk in the warmed chicken broth until the mixture is smooth. Add the browning sauce and stir well. Return the browned chicken to the pan and let it simmer on low for about 30 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked.
• Once the chicken is cooked, remove the thighs from the pot, chop them into bite-sized pieces, and return them to the pot. Add the chopped parsley and adjust the seasoning with more Cajun seasoning if desired.
• Serve the Cajun chicken over rice, garnished with the remaining green onions. Enjoy this delicious dish with family and friends!

Notes

For a spicier kick, add a pinch of cayenne pepper or hot sauce to the dish. No alcoholic drinks allowed, please substitute with a non-alcoholic option.

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