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

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.

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

Instructions

1. In a heavy pot or Dutch oven, melt butter and oil over medium heat. Whisk in flour and stir constantly for 10–15 minutes until golden brown.

2. Stir in onion, bell pepper, and celery. Cook for 5–7 minutes until softened. Add garlic and cook for another minute.

3. Add Cajun seasoning and bay leaf. Slowly whisk in chicken broth. Add chicken, bring to a boil, then reduce to a simmer for 25–30 minutes.

4. Remove bay leaf, adjust seasoning if needed.

5. Serve hot over white rice and garnish with green onions and parsley.

Notes

Don’t rush the roux—low and slow gives the best flavor.

For added depth, try a mix of smoked paprika or a few dashes of hot sauce.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop
Cuisine: Cajun / Creole

Nutrition

Serving Size: 1.5 cups
Calories: 480
Sugar: 4g
Sodium: 820mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 3g
Protein: 32g
Cholesterol: 110mg

Keywords: chicken étouffée, easy dinner, Cajun recipe, Southern dinner, Louisiana dish