Easy Cajun Chicken Étouffée

Bring the flavors of Louisiana into your kitchen with this Easy Cajun Chicken Étouffée. Creamy, spicy, and packed with tender chicken, this one-pot dish is a hearty and comforting dinner perfect for any night of the week.

Unlike traditional étouffée, which can take hours to perfect, this simplified version maintains authentic Cajun flavor while being quick and approachable for home cooks. The dish features tender chicken simmered in a rich, flavorful roux-based sauce with aromatic vegetables served over rice.

This recipe is ideal for anyone looking for a spicy, comforting, and filling meal that brings the spirit of Louisiana right to the dinner table.

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Why This Recipe Works

• Authentic flavor simplified: Brings real Cajun spices without long cooking times.
• One-pot comfort: Minimal cleanup, perfect for busy weeknights.
• Customizable heat: Adjust Cajun spices for milder or spicier dishes.
• Family-friendly: Serve over rice for a filling and hearty meal.
• Meal prep friendly: Leftovers taste even better the next day.

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INGREDIENTS

For the Étouffée

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, adjust to taste)
• Salt and black pepper, to taste
• 2 tbsp chopped parsley, for garnish

For Serving

• Cooked white rice

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INSTRUCTIONS

Step 1 — Prepare the Roux

1. In a large skillet or Dutch oven, melt butter over medium heat.
2. Whisk in flour to create a roux, stirring constantly until it turns light golden brown, about 3–4 minutes.

Step 2 — Cook the Vegetables

3. Add onion, bell pepper, and celery to the roux. Cook until softened, about 5 minutes.
4. Stir in garlic and cook another 1 minute until fragrant.

Step 3 — Add Chicken and Seasoning

5. Add chicken pieces to the skillet. Sprinkle with Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper. Stir to coat evenly.

Step 4 — Simmer the Étouffée

6. Gradually add chicken broth, stirring constantly to prevent lumps.
7. Reduce heat to low and simmer for 15–20 minutes until chicken is cooked through and sauce thickens.

Step 5 — Serve

8. Spoon étouffée over cooked white rice.
9. Garnish with chopped parsley and serve hot.

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Tips for Perfection

• Use chicken thighs for juicier, more flavorful meat.
• Stir the roux constantly to avoid burning and achieve a smooth sauce.
• Adjust spice levels by adding more or less cayenne.
• Let étouffée rest for a few minutes before serving to thicken further.

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Flavor Variations

Variation	Change	Result
Shrimp Étouffée	Substitute chicken with shrimp	Classic seafood twist
Vegetarian	Replace chicken with mushrooms or tofu	Meat-free, flavorful option
Spicy	Increase cayenne pepper	Extra heat for spice lovers
Smoky	Add smoked sausage	Rich, smoky flavor

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Serving Ideas

• Serve with steamed white rice or brown rice for a complete meal.
• Pair with a side of cornbread or crusty bread to soak up sauce.
• Add a simple green salad to balance the richness.

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Storage

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in a skillet or microwave, adding a splash of chicken broth if sauce has thickened.
• Étouffée freezes well; thaw in the fridge overnight before reheating.

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