Go Back

Easy Cajun Chicken Étouffée

A flavorful and quick Cajun chicken étouffée with tender chicken, aromatic vegetables, and rich, spicy sauce served over rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Cajun, Comfort Food, Creole
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

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
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 2 cups chicken broth
  • 1 tsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper optional
  • salt and black pepper to taste
  • 2 tbsp chopped parsley for garnish
Serving
  • white rice cooked, for serving

Equipment

  • Skillet or Dutch oven
  • Spatula
  • Mixing spoon
  • Knife
  • Cutting board

Method
 

  1. Melt butter in a skillet or Dutch oven over medium heat.
  2. Whisk in flour to make a roux, stirring constantly until light golden brown, about 3–4 minutes.
  3. Add onion, bell pepper, and celery. Cook until softened, about 5 minutes.
  4. Stir in garlic and cook for 1 minute until fragrant.
  5. Add chicken pieces to the skillet and season with Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper.
  6. Gradually add chicken broth while stirring to prevent lumps.
  7. Reduce heat to low and simmer for 15–20 minutes until chicken is cooked through and sauce thickens.
  8. Serve étouffée over cooked white rice and garnish with chopped parsley.

Notes

Adjust cayenne for desired heat. Leftovers can be refrigerated for up to 3 days and reheat with a splash of chicken broth.