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–+ servings

Authentic Chicken Étouffée Recipe

A culinary delight that captures the essence of Louisiana's rich food culture, combining tender chicken thighs, a deep brown roux, and the iconic Cajun holy trinity.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Calories: 400
Ingredients Method Nutrition

Ingredients
  

  • 3 pounds boneless chicken thighs Choose thighs for their tenderness and flavor.
  • 2-3 teaspoons cajun seasoning Adjust to taste for heat and flavor preferences.
  • 1 tablespoon avocado oil This oil adds healthy fats and helps sear the chicken.
  • 8 tablespoons unsalted butter Essential for creating a rich roux.
  • ½ cup all purpose flour Used to make the roux, thickening the sauce beautifully.
  • 1 large onion Adds sweetness and depth to the dish.
  • 1 green bell pepper Contributes color and crunch.
  • 1 red bell pepper Brings additional sweetness and vibrant color.
  • 2 stalks celery Enhances the vegetable base of the étouffée.
  • 5 stalks green onions Provides fresh flavor and garnish at serving time.
  • 6 cloves garlic Infuses a robust aroma into the dish.
  • 3 cups chicken broth Adds moisture and richness to the sauce.
  • 1 teaspoon browning sauce Deepens color and flavor in your étouffée.
  • ¼ cup parsley leaves Fresh herbs add brightness at the end of cooking.
  • to taste cooked white rice The perfect base to soak up all that delicious sauce.

Method
 

  1. Finely chop onion, bell peppers, celery, green onions, and parsley while mincing garlic. Measure out all other ingredients carefully before starting. Season chicken thighs generously with cajun seasoning.
  2. Heat a large skillet over medium-high heat and add avocado oil until shimmering. Carefully place chicken thighs in batches, searing each side for about 3-5 minutes until golden brown. Set aside.
  3. In the same skillet, reduce heat to medium and melt butter until bubbling. Gradually whisk in flour, stirring constantly for about 10-15 minutes until roux reaches a medium brown peanut butter color.
  4. Add chopped onions, bell peppers, celery, and half of the green onions into the roux mixture, stirring for about 10 minutes until vegetables soften. Add minced garlic during the last minute.
  5. Slowly incorporate warmed chicken broth into the roux mixture by whisking continuously. Stir in browning sauce and reintroduce seared chicken. Simmer on low heat for about 30 minutes until desired thickness is achieved.
  6. Remove chicken thighs from pot, chop into bite-sized pieces, and return them along with freshly chopped parsley. Taste and adjust seasoning if necessary. Serve over fluffy white rice, garnished with remaining green onions.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 600mgFiber: 3gSugar: 5g

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