A classic Louisiana dish featuring chicken in a rich, flavorful sauce served over rice.
Author:Isabella
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Louisiana
Diet:Gluten Free
Ingredients
Scale
2 tablespoons vegetable oil
1/4 cup unsalted butter
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
4 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
1 teaspoon Cajun seasoning
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (adjust to taste)
2 cups cooked, shredded chicken
1/4 cup chopped green onions (for garnish)
1/4 cup chopped fresh parsley (for garnish)
Cooked white rice (for serving)
Instructions
In a large heavy pot or Dutch oven, heat the vegetable oil and butter over medium heat until melted.
Add the chopped onion, green bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetable mixture and stir well to combine. Cook for about 5 minutes, stirring constantly, until the mixture turns a light golden brown (this is your roux).
Gradually whisk in the chicken broth, ensuring there are no lumps.
Add the Cajun seasoning, thyme, salt, black pepper, and cayenne pepper. Stir to combine and bring to a simmer.
Reduce the heat to low and let the mixture simmer for about 20 minutes, stirring occasionally.
Stir in the shredded chicken and cook for an additional 5 minutes until heated through.
Serve the étouffée over cooked white rice and garnish with chopped green onions and parsley.
Notes
For a spicier kick, add more cayenne pepper or a dash of hot sauce to the étouffée.
Substitute shrimp or crawfish for the chicken for a seafood variation that’s equally delicious.