Chicken Étouffée
Authentic Chicken Étouffée is a classic dish from Louisiana, featuring seasoned chicken and a dark roux combined with aromatic vegetables, perfect for family gatherings on chilly evenings.
Ingredients
For the Roux
- 1 cup vegetable oil
- 1 cup all-purpose flour
For the Étouffée
- 1 large onion, diced
- 1 large green bell pepper, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 3 lbs. chicken, cut into pieces (preferably bone-in for flavor)
- 2 leaves bay leaves
- 1 tablespoon Cajun seasoning
- to taste salt and pepper
- cooked white rice, for serving
- chopped fresh parsley, for garnish
Instructions
Preparation
- In a large pot, heat the vegetable oil over medium heat until shimmering.
- Whisk in the all-purpose flour to create a roux, stirring continuously for about 15 to 20 minutes until it turns a dark brown color.
- Add the diced onion, bell pepper, celery, and minced garlic to the roux. Sauté until the vegetables are tender, about 5 to 7 minutes.
- Season the chicken pieces with salt and pepper, then add them to the pot. Brown the chicken, about 10 minutes per side, deglazing the pot with a bit of chicken broth.
- Slowly pour in the remaining chicken broth, stirring to remove any lumps. Add bay leaves and Cajun seasoning.
Cooking
- Cover the pot and bring the mixture to a gentle simmer. Cook for approximately 30 minutes, stirring occasionally until the chicken is tender.
- Serve the étouffée over warm white rice and garnish with chopped parsley.
Notes
For a thicker or thinner consistency, adjust the broth or roux. Customize the spice level to your preference by adjusting the amount of Cajun seasoning.