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–+ servings
Cajun Chicken Étouffée

Savor the South with Cajun Chicken Étouffée Bliss

This Cajun Chicken Étouffée is a comforting dish rich in flavors and easily adaptable for any occasion.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Chicken
Cuisine: American, Cajun, Southern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken cut into bite-sized cubes
For the Roux
  • 1/2 cup Unsalted Butter
  • 1/2 cup All-Purpose Flour or gluten-free flour
For the Vegetables
  • 1 medium Onion yellow or white
  • 1 medium Green Bell Pepper or red/yellow as substitutes
  • 1 medium Red Bell Pepper optional
  • 2 stalks Celery chopped
  • 3 cloves Garlic minced
For the Seasoning
  • 2 tablespoons Cajun Seasoning homemade or store-bought
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Oregano
  • 1/4 teaspoon Cayenne Pepper adjust for spice preference
  • 1/2 teaspoon White Pepper to taste
  • 1/2 teaspoon Black Pepper to taste
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Salt to taste
For the Sauce
  • 2 cups Chicken Broth or vegetable broth
  • 1 can Diced Tomatoes 15 oz
  • 1 tablespoon Tomato Paste
  • 1 leaf Bay Leaf remove before serving
For Garnishing
  • 2 tablespoons Fresh Parsley chopped
  • 2 tablespoons Green Onions sliced
For Serving
  • 4 cups Hot Cooked Rice or grits

Equipment

  • Large Skillet

Method
 

Step by Step Instructions
  1. Prepare the Chicken. Cut chicken into bite-sized cubes and coat with Cajun seasoning.
  2. Brown the Chicken. Heat olive oil in a skillet, add chicken and sauté for 5-7 minutes until golden brown.
  3. Make the Roux. Add butter to skillet, melt, then whisk in flour and cook for 20-30 minutes until dark caramel color.
  4. Darken Roux. Stir constantly and watch for a smooth, dark peanut butter tone.
  5. Cook Vegetables. Add onions, bell peppers, and celery to roux, sauté for 8-10 minutes until softened.
  6. Add Spices. Stir in garlic, thyme, oregano, cayenne, and cook for 1-2 minutes until fragrant.
  7. Introduce Broth. Whisk in chicken broth, bring to a gentle simmer while scraping skillet.
  8. Incorporate Tomatoes. Add diced tomatoes, tomato paste, and bay leaf, stir, and simmer for a few minutes.
  9. Simmer. Cover skillet and let simmer on low for at least 30 minutes, stirring occasionally.
  10. Add Chicken. Return browned chicken to the skillet and cook for an additional 5 minutes.
  11. Finish with Seafood. If using, add crawfish or shrimp and cook for an additional 5-7 minutes until done.
  12. Garnish and Serve. Remove bay leaf, stir in parsley and green onions, serve over hot rice.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 45gProtein: 25gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Cajun Chicken Étouffée is perfect for substitutions with shrimp or crawfish for seafood lovers.

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