For a richer flavor, use homemade chicken stock instead of water. Adjust the amount of cayenne pepper to your preference. Start with 1/2 teaspoon for a milder dish. The roux is crucial for the flavor and thickness of the étouffée. Take your time and don't rush the process. If the sauce becomes too thick, add a little more chicken broth to reach your desired consistency. Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Chicken Etouffee
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PREP TIME30 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs 15 mins
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SERVING6 People
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VIEWS30
A comforting and deeply flavorful Chicken Etouffee, reimagined for the home cook. This recipe offers a simplified approach to a classic Cajun dish, delivering rich, savory notes without sacrificing authenticity.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate60 g
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Cholesterol69 mg
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Fiber3 g
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Protein22 g
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Saturated Fat8 g
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Sodium1298 mg
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Sugar3 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a large bowl, whisk together flour, salt, black pepper, and cayenne pepper. Add cubed chicken and toss to coat evenly. Reserve remaining seasoned flour. (Prep time: 5 minutes)
02
Step
10 mins
Heat 1/4 cup butter and olive oil in a large, heavy-bottomed skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and cooked through. Transfer chicken to a bowl and set aside, leaving butter mixture in the skillet. (Cook time: 10 minutes)
03
Step
15 mins
Reduce heat to medium-low. Stir 1 tablespoon of the reserved seasoned flour into the pan drippings. Cook, stirring constantly, until the mixture forms a dark caramel-colored roux. This should take 10-15 minutes. Be vigilant and stir continuously to prevent burning, as this is the foundation of the flavor. (Cook time: 10-15 minutes)
04
Step
10 mins
Add celery, bell pepper, onion, and garlic to the roux. Stir to coat the vegetables with the browned flour mixture and remaining 2 tablespoons of butter. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 8-10 minutes. (Cook time: 8-10 minutes)
05
Step
5 mins
Gradually add chicken broth to the skillet, stirring constantly to prevent lumps. Add bay leaves and bring to a simmer. Return the cooked chicken to the skillet. (Cook time: 5 minutes)
06
Step
10 mins
Cook, stirring occasionally, until the flavors have melded and the sauce has thickened slightly, about 10 minutes more. Remove bay leaves before serving. (Cook time: 10 minutes)
07
StepServe hot over cooked rice. Garnish with fresh parsley, if desired.
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RECIPE REVIEWS
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Flossie Reynolds
Jun 6, 2025My family loved this recipe! It's so much easier than other étouffée recipes I've tried.
Edd Stiedemann
Apr 12, 2025The flavor is fantastic! I added a little extra cayenne pepper for a spicier kick.
Angelina Mills
Mar 2, 2025I made this last night and it was amazing! The roux was a little intimidating, but the instructions were very clear.
Rod Renner
Feb 7, 2025I substituted shrimp for the chicken and it was delicious! A versatile recipe.