Name: Chicken Étouffée
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Cajun / Creole
Ingredients: 1.5 lbs chicken thighs, boneless and skinless, cut into chunks; 1/4 cup all-purpose flour; 2 tablespoons butter; 2 tablespoons oil; 1 cup yellow onion, chopped; 1 cup green bell pepper, chopped; 1 cup celery, chopped; 3 cloves garlic, minced; 1 tablespoon Cajun seasoning; 2 cups chicken broth; 1 bay leaf; 1/4 cup green onions, chopped (for garnish); 2 tablespoons fresh parsley, chopped (for garnish); 4 cups cooked white rice, for serving

A comforting bowl of Chicken Étouffée brings the warmth and depth of classic Louisiana cuisine right to your table. This rich and hearty dish features tender chicken simmered in a deeply flavorful roux-based sauce, packed with the “holy trinity” of Creole cooking: bell peppers, onions, and celery. It’s a soul-satisfying meal served best with white rice to soak up every drop of the luscious gravy.

Whether you’re craving a cozy dinner or aiming to impress guests with authentic Southern fare, Chicken Étouffée is a surefire winner. Its slow-cooked essence and bold spices evoke both comfort and celebration, making it ideal for weeknights or festive gatherings alike.

What Makes Chicken Étouffée So Special?

It’s all about the layers of flavor. The foundation is a golden roux—flour and fat slowly stirred until nutty and rich. This acts as the thickener and flavor base. Then you build in the holy trinity (onion, celery, bell pepper), garlic, and warm Cajun spices. A splash of chicken broth brings everything together, while tender chunks of chicken absorb all the goodness. It’s not a dish to rush—the magic is in the simmer.

Ingredients for the Chicken Étouffée

Chicken thighs (boneless, skinless): Tender and flavorful, they hold up well to simmering.

All-purpose flour: Used to create a rich golden roux that thickens and flavors the sauce.

Butter and oil: The classic duo for making roux.

Yellow onion, green bell pepper, celery: The holy trinity of Louisiana cooking—a must-have base for authentic flavor.

Garlic cloves: Adds aromatic depth and savory balance.

Cajun seasoning: Brings heat and bold Southern spices to the party.

Chicken broth: Provides moisture and umami to the sauce.

Bay leaf: Infuses subtle herbal notes as it simmers.

Green onions and fresh parsley: For fresh garnish and brightness before serving.

Cooked white rice: The traditional bed for serving Chicken Étouffée.

How To Make the Chicken Étouffée

Step 1: Build the Roux

In a heavy-bottomed pot or Dutch oven, melt the butter with oil over medium heat. Slowly whisk in the flour and stir constantly for about 10-15 minutes until the mixture turns a rich golden-brown color. This is your flavor-packed base.

Step 2: Add the Holy Trinity

Add chopped onion, bell pepper, and celery to the roux. Cook for 5-7 minutes until softened, then stir in minced garlic. Let everything cook together for another minute to marry the flavors.

Step 3: Season and Simmer

Add Cajun seasoning and bay leaf. Stir in the chicken broth gradually, whisking to keep the mixture smooth. Add the chicken pieces and bring the pot to a gentle boil, then reduce heat to low and let it simmer uncovered for about 25-30 minutes, stirring occasionally.

Step 4: Finish and Serve

Taste and adjust seasoning as needed. Remove the bay leaf. Serve hot over a generous scoop of white rice and garnish with chopped green onions and parsley.

How to Serve and Store Chicken Étouffée

Chicken Étouffée is traditionally served over white rice, but it also pairs well with brown rice or even buttery mashed potatoes for a twist. Be sure to ladle plenty of that rich gravy on top.

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave, adding a splash of broth if needed to loosen the sauce. It also freezes well for up to 2 months.

What to Serve With Chicken Étouffée?

Cornbread Muffins

Slightly sweet and crumbly, they soak up the sauce beautifully.

Southern-Style Green Beans

Cooked with a bit of bacon or smoked sausage, these are the perfect side.

Cajun Shrimp with Garlic Butter Sauce

Double down on Louisiana flavor with a side of spicy, buttery shrimp Try the recipe.

Roasted Rosemary Sweet Potatoes

Earthy and slightly sweet, they contrast nicely with the savory stew See recipe.

Jalapeno Popper Deviled Eggs

Add a creamy, spicy bite to the table with these unique deviled eggs Get inspired.

Want More Southern Dinner Ideas?

If this Chicken Étouffée got your tastebuds tingling, check out these flavorful favorites from Savor Queen:

Slow Cooker Chicken and Dumplings for cozy comfort.
Creamy Honey Pepper Chicken Mac and Cheese for bold, creamy flavor.
Crispy Chicken Fried Chicken for ultimate Southern crunch.
White Wine Parmesan Chicken when you want something elegant but easy.
Baked Teriyaki Chicken Thighs for a sweet and savory twist.

Save This Pin For Later

Save this delicious idea to your favorite Pinterest board so it’s easy to find when you’re ready to whip it up again.

Tried it with a twist? Maybe added a splash of cream or swapped in shrimp? I’d love to hear how it turned out—drop your tips or questions in the comments below.

Need more inspiration? Explore my daily kitchen creations on SavorQueen.com on Pinterest. Your next favorite might be waiting there.

Chicken Étouffée

Author: Julia Walton
Total Time: 50 minutes
Yield: 4 servings

Print Recipe

Description

Ready to bring bold Southern flavor to your dinner table? This Chicken Étouffée is a must-try classic Cajun dish that’s simmered to perfection. Tender chicken pieces are drenched in a rich, spiced gravy made from golden roux and the holy trinity of Louisiana cooking—onions, celery, and bell pepper. Served over a bed of fluffy rice, it’s the kind of cozy, satisfying comfort food that’s both easy and impressive. Whether you need quick dinner ideas, something cozy for Sunday supper, or flavorful food ideas that are bold and memorable, this easy recipe belongs on your weekly rotation. Great for easy dinners, family meals, or meal prep leftovers.