Authentic Cajun Chicken Etouffee Recipe

For the Chicken

• 1 pound boneless, skinless chicken thighsabout 2–3 large thighs
• 1 tablespoon Cajun seasoningsalt-free recommended
• 1 tablespoon neutral-flavored oilavocado, vegetable, or refined coconut oil

For the Étouffée

• ¼ cup unsalted buttersoft, cut into pieces
• ¼ cup all-purpose flour
• ½ cup chopped celery
• ½ cup chopped green bell pepper
• ½ cup chopped white onion
• 4 cups chicken stock
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Cajun seasoningsalt-free recommended
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne pepperadjust to taste
• 1–2 teaspoons hot sauceLouisiana- or Crystal-style, to taste
• saltto taste

Serving Suggestions

• cooked long-grain white rice
• 1 cup thinly sliced scallionsgreen parts only
• chopped parsley (optional)

• Trim and pat dry the chicken thighs. Cut them into roughly 1-inch pieces so they cook evenly.
• Toss the chicken pieces with the Cajun seasoning until evenly coated. Set aside while you heat the pan.
• Heat a large heavy-bottomed saucepan over medium-high heat. Add the neutral oil and heat until shimmering.
• Arrange the chicken in a single layer and sear, undisturbed, 60–90 seconds. Stir and continue cooking until the pieces are lightly browned on all sides, about 1–2 more minutes. Transfer the chicken to a bowl and wipe out the pan with paper towels.
• Reduce heat to medium and add the butter. Once melted, sprinkle in the flour and whisk continuously until fully incorporated and smooth to form the roux.
• Cook the roux, stirring frequently, about 10–15 minutes, until it reaches a light brown, peanut-butter color. Watch closely to prevent burning.
• Stir in the chopped celery, green bell pepper, and white onion. Sauté for about 5 minutes until the vegetables are softened.
• Pour in the chicken stock, scraping the bottom of the pan to loosen any browned bits. Add the tomato paste and Worcestershire sauce, stirring to combine.
• Season the sauce with the remaining Cajun seasoning, garlic powder, and cayenne. Add hot sauce to taste and stir well.
• Bring to a gentle simmer and cook, uncovered, about 15 minutes, stirring occasionally, until the sauce thickens. Taste and adjust salt and heat as needed.
• Return the seared chicken to the pan, stir to combine, reduce heat to low, cover, and simmer 5 minutes to finish cooking and meld flavors.
• Serve the étouffée ladled over a scoop of cooked long-grain white rice. Garnish with sliced scallions and optional chopped parsley. Serve immediately while hot.

• Chicken: Boneless, skinless chicken breasts can be substituted, but reduce their searing and simmer time so they stay tender.
• Cajun Seasoning: A salt-free blend allows better control of the final seasoning; add salt at the end to taste.