Chicken Étouffée

This recipe for Chicken Étouffée may or may not be authentic, but it sure is delicious!

4.46 from 55 votes

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Course: Main Dishes

Cuisine: Cajun-Inspired

Prep Time: 15

Cook Time: 1 40

Total Time: 1 55

Servings: servings

Calories: 371kcal

Author: Cassie Johnston

Ingredients

2 tablespoons olive oil
2 pounds boneless skinless chicken thighs
Salt and black pepper
½ cup butter (1 stick )
⅔ cup all purpose flour
1 large onion diced
1 large green bell pepper diced
3 stalks celery diced
5 cloves garlic minced
1 bottle beer I recommend something not too heavy—an amber is good
2 bay leaves
10 ounces canned diced tomatoes with chiles
3 cups chicken stock or bone broth
1 tablespoon maple syrup
2 tablespoons Cajun seasoning {recommended: Tony Chachere's}
2 tablespoons Worcestershire sauce
Louisiana hot sauce to taste {recommended: Crystal}
Rice minced parsley and diced green onions for serving

Instructions

Heat 2 tablespoons olive oil over high heat in a heavy-bottom cast iron Dutch oven. Season 2 pounds boneless skinless chicken thighs liberally with Salt and black pepper. Working in batches, brown each side of the thighs for 2-3 minutes, or until just seared and browned. Make sure not to crowd the pan. Remove the thighs to a plate, and continue with remaining thighs.
Once all thighs are brown, lower heat to medium-low, then add ½ cup butter to the pot and melt completely. Add in ⅔ cup all purpose flour and stir well to combine.
Continue stirring constantly (or at least, very frequently), until the mixture is just a little darker than peanut butter, about 20-25 minutes. Make sure to scrape the "corners" of the pan to avoid any burning.
Once the roux is the right color, add in 1 large onion, 1 large green bell pepper, 3 stalks celery, and 5 cloves garlic. Cook until just beginning to soften, about 10 minutes.
Pour in 1 bottle beer, and scrape the bottom of the pan to deglaze it and get all the good browned chicken bits in the étouffée.
Add in 2 bay leaves, 10 ounces canned diced tomatoes with chiles, 3 cups chicken stock or bone broth, 1 tablespoon maple syrup, 2 tablespoons Cajun seasoning, 2 tablespoons Worcestershire sauce, and the chicken thighs. Also add in salt, pepper, and Louisiana hot sauceto taste.
Turn heat up to high, bring to a boil, then reduce heat and simmer for 45-50 minutes, or until the mixture is thick, bubbly, and the chicken thighs are falling apart. Use two forks to shred the chicken thighs if they need any help.
Serve with a big pile of Rice, plus extra hot sauce for those who like it a little bit spicier. Top with minced parsley and diced green onions.

Notes

Make sure to taste along the way while cooking, the heat can really build in this dish, and it's better to let your dinner guests customize their own heat with hot sauce on the table than blow them out of your kitchen with their first bite.

Étouffée really is better the next day. Stash it in the fridge for at least 24 hours before serving to hear a big chorus of "oohs" and "ahhs" when you serve it.

Beer not your thing? No problem. Just use an extra cup and a half of chicken stock in place of it.

Speaking of chicken stock, homemade is an absolute must with this dish—the flavor is worth the extra time. If you're in a pinch, make sure you look for high quality low-sodium chicken stock from the grocery store.

The influence for this recipe comes from a lot of places. Check out these folks for other étouffée recipes: Emeril Lagasse, Real Cajun Recipes, Eat Live Run, The Curvy Carrot.

Nutrition

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