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
Scale
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
