Chicken Étouffée Recipe
If you’ve ever dreamed of tasting the deep, smoky, and utterly comforting flavors of Louisiana right in your own kitchen, let me introduce you to a personal favorite: Chicken Étouffée. This is a soul-satisfying dish where tender chicken and spicy andouille sausage swim in a rich, velvety sauce made from a deeply browned roux and the classic Cajun “holy trinity” of onions, bell peppers, and celery. With every bite, you’ll get layers of texture and flavor that feel like a warm hug, perfect for any day you crave something special but homey. Trust me, once you make this Chicken Étouffée, it will quickly become a go-to recipe you’ll want to make again and again.
Ingredients You’ll Need
Getting the ingredients right for your Chicken Étouffée is the secret to capturing that authentic Cajun magic. Each one plays a vital role, from the andouille sausage adding smoky depth, to the rich roux that brings everything together with color and body.
- Olive oil (3 tablespoons, divided): Adds a fruity foundation and helps brown the proteins beautifully.
- Boneless skinless chicken thigh (1 pound, diced): Juicy and tender, perfect for soaking up that luscious sauce.
- Andouille sausage (4 links, about 12 oz, sliced): Brings a smoky, spicy kick that’s signature to Cajun cooking.
- Unsalted butter (2 tablespoons): Enriches the roux, giving your étouffée that velvety finish.
- Flour (¼ cup plus 2 tbsp): Essential for creating the roux that thickens and flavors the sauce.
- Large onion (1, diced to ½”): Adds sweet and savory depth, one of the holy trinity ingredients.
- Large green bell pepper (1, diced to ½”): Offers brightness and slight bitterness to balance the dish.
- Celery stalks (2, thinly sliced): Provide crunch and that distinctive Cajun aromatic note.
- Garlic cloves (2, minced): Bursts of pungent warmth that amplify every other flavor.
- Tomato paste (2 tablespoons): Adds umami and acidity that deepen the sauce’s complexity.
- Chicken broth (2 cups): The liquid heart of the dish, bringing it all together into a smooth, rich finish.
- Cajun seasoning (2 tablespoons): The spice blend that delivers the bold, authentic kick.
- Sea or kosher salt (1 teaspoon): Enhances all flavors without overpowering.
- Steamed white rice (for serving): The perfect bed to soak up every last drop of the étouffée.
- Hot sauce (to taste): Optional but highly recommended for those who love a fiery finish.
How to Make Chicken Étouffée
Step 1: Brown the Chicken and Andouille Sausage
Begin by heating 1 tablespoon of olive oil over medium-high heat in a heavy pot or Dutch oven. Add your diced chicken thighs and sliced andouille sausage, and sauté them until the chicken is cooked through and no longer pink. This initial browning step develops those irresistible caramelized flavors, so don’t rush it. Once done, transfer the chicken, sausage, and any flavorful pan juices to a bowl to rest for a moment.
Step 2: Make the Roux
Lower the heat to medium and add the remaining 2 tablespoons of olive oil and the butter to the same pot. Once the butter melts, sprinkle in the ¼ cup of flour and start whisking vigorously to avoid lumps. This roux is the backbone of your étouffée, so be patient and stir often. It will first clump up but eventually smooth out and turn a gorgeous deep golden brown. This beautifully browned roux takes about 10 minutes and adds intense nutty flavor and thickens your sauce beautifully.
Step 3: Add the Holy Trinity
Next, toss in the diced onion, green bell pepper, and celery. Coat the vegetables thoroughly with the roux and sauté them for about 5 minutes until they soften and start to melt into the sauce’s base. These three veggies form the aromatic heart of any Cajun or Creole dish, so embrace the fragrance that fills your kitchen right now.
Step 4: Add Garlic and Tomato Paste
Stir in the minced garlic and cook for just about a minute — enough to release its fragrance without burning. Then add the tomato paste, mixing it into the vegetables, and let it cook until it darkens slightly, about 2 minutes. This step brings a wonderful depth and a subtle tanginess to your Chicken Étouffée.
Step 5: Deglaze with Broth and Add Seasonings
Pour in ½ cup of chicken broth to deglaze the pot, scraping up all those savory browned bits stuck to the bottom. Then add the rest of the broth along with the Cajun seasoning and salt. This mixture is what will simmer into a rich, flavorful sauce.
Step 6: Simmer Until Thickened
Return the browned chicken, sausage, and juices back into the pot. Bring everything to a gentle, low simmer and let it cook for 15 to 20 minutes. This is where the magic happens: the sauce thickens, flavors deepen, and the chicken and sausage meld into fragrant, tender pieces that will make your mouth water.
Step 7: Serve Over Steamed Rice
Once your Chicken Étouffée has thickened to a rich, luscious consistency, spoon it over hot steamed white rice. The rice is an ideal sponge to soak up the bold, silky sauce, creating the perfect balance in every bite. Add your favorite hot sauce to taste if you want that extra layer of heat.
How to Serve Chicken Étouffée
Garnishes
Fresh herbs like chopped green onions or flat-leaf parsley add a pop of color and freshness that contrast beautifully with the rich sauce. A wedge of lemon on the side can also brighten each bite, while a dash of hot sauce elevates the spice level for those craving an extra kick.
Side Dishes
Chicken Étouffée is hearty on its own, but pairing it with classic Southern sides can make your meal even more memorable. Consider serving it alongside creamy coleslaw, buttery cornbread, or a crisp green salad with a tangy vinaigrette to complement the richness of the dish.
Creative Ways to Present
For a fun twist on presentation, serve your Chicken Étouffée in hollowed-out bell peppers or over grilled polenta rounds to mix textures and elevate the look of your plate. You might also try topping it with a fried egg for a delightful brunch option with an extra layer of indulgence.
Make Ahead and Storage
Storing Leftovers
Chicken Étouffée keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making your leftovers taste even better the next day.
Freezing
This dish freezes well, too. Simply cool it completely before transferring to a freezer-safe container. It can be frozen for up to 2 months — perfect for those busy weeks when you want a comforting meal without the fuss.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. You may want to add a splash of chicken broth or water to loosen the sauce as it warms up. Avoid microwaving if possible to maintain the best texture and flavor.
FAQs
Can I use chicken breast instead of chicken thighs for Chicken Étouffée?
Absolutely! While chicken thighs are preferred for their juiciness and richer flavor, boneless skinless chicken breasts can be used if you prefer a leaner option. Just be careful not to overcook the breast meat, as it tends to dry out faster.
Is andouille sausage necessary in Chicken Étouffée?
The andouille sausage gives this dish its classic smoky spice and personality, but if you can’t find it, feel free to substitute with a smoked kielbasa or another flavorful smoked sausage. It won’t be quite the same, but it will still be delicious.
What is the “holy trinity” in Cajun cooking?
The holy trinity refers to the trio of onion, green bell pepper, and celery. These three veggies form the foundational aromatics in many Cajun and Creole dishes, providing essential flavor and texture.
Can I make Chicken Étouffée spicier or milder?
Definitely! Adjust the amount of Cajun seasoning and hot sauce to suit your heat preference. If you want a milder version, reduce the seasoning and hold back on the hot sauce until serving.
What’s the best type of rice to serve with Chicken Étouffée?
Traditional plain steamed white rice is the classic choice because it soaks up the sauce perfectly without competing with the bold flavors. Long grain rice works wonderfully, but jasmine or basmati can also be used if you prefer.
Final Thoughts
Cooking Chicken Étouffée is like bringing a piece of Louisiana magic right to your kitchen table. It’s a dish filled with heart, bold flavors, and cozy textures that make every meal feel like a celebration. Whether you’re cooking for family, friends, or simply treating yourself, I can’t recommend this recipe enough. So grab those ingredients, take your time with that roux, and get ready for a truly unforgettable dish!
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Chicken Étouffée Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
Chicken Étouffée is a classic Cajun dish featuring tender diced chicken thighs and smoky andouille sausage simmered in a rich, deep golden roux-based sauce with the traditional ‘holy trinity’ of onion, bell pepper, and celery, served over steamed white rice and complemented by hot sauce for a perfect balance of heat and flavor.
Ingredients
Protein
- 1 pound boneless skinless chicken thigh (diced)
- 4 links andouille sausage (about 12 oz, sliced into 1” coins)
Fats and Roux
- 3 tablespoons olive oil (divided)
- 2 tablespoons unsalted butter
- ¼ cup flour (plus 2 tablespoons)
Vegetables and Aromatics
- 1 large onion (diced to ½”)
- 1 large green bell pepper (diced to ½”)
- 2 stalks celery (thinly sliced)
- 2 cloves garlic (minced)
Seasonings and Liquids
- 2 tablespoons tomato paste
- 2 cups chicken broth
- 2 tablespoons Cajun seasoning
- 1 teaspoon sea or kosher salt
Serving
- Steamed white rice (for serving)
- Hot sauce (to taste)
Instructions
- Brown chicken and sausage. Heat 1 tablespoon olive oil over medium-high heat. Add the diced chicken and sliced andouille sausage, sauté until the chicken is no longer pink and the sausage is slightly browned. Transfer the meat along with any pan juices to a separate bowl.
- Make roux. Reduce heat to medium. Add the remaining 2 tablespoons olive oil and the butter to the pan; melt the butter completely. Whisk in the 1/4 cup flour until no lumps remain. Continue cooking, stirring occasionally, until the roux turns a deep golden brown color, approximately 10 minutes. It will first clump, then smooth out and start to brown—this step requires patience to develop the flavor.
- Add holy trinity. Add the diced onion, diced green bell pepper, and thinly sliced celery to the roux. Toss to coat the vegetables well and sauté for about 5 minutes until they soften.
- Add garlic and tomato paste. Stir in the minced garlic and sauté for 1 minute until fragrant. Add the tomato paste and work it into the vegetables, cooking for about 2 minutes until the tomato paste darkens slightly.
- Deglaze and add broth. Pour in ½ cup of chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a spatula. Add the remaining chicken broth, then stir in the Cajun seasoning and salt. Return the cooked chicken, sausage, and any collected pan juices to the pot.
- Simmer. Bring the mixture to a low simmer. Cook uncovered for 15-20 minutes, stirring occasionally, until the sauce thickens and the meats are fully cooked.
- Serve. Serve the étouffée hot over steamed white rice with hot sauce on the side to taste, adding heat according to preference.
Notes
- Use andouille sausage for authentic smoky flavor; if unavailable, substitute with smoked sausage.
- Adjust Cajun seasoning and salt according to taste and spice tolerance; store-bought Cajun blends may vary in salt content.
- Patience is key when making the roux to develop its deep flavor and color without burning.
- This dish pairs excellently with white rice to soak up the flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups étouffée with ½ cup rice)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Chicken Étouffée, Cajun Chicken, Andouille Sausage, Roux, Cajun Cuisine, Southern Cooking
