Chicken Étouffée Recipe That's Actually Easy to Make
Chicken Étouffée. Pure Cajun comfort food!
Things to know:
What is étouffée sauce made of?
Étouffée sauce is made from a roux (flour and fat like butter or oil), the “holy trinity” of onions, green bell pepper, and celery, and a flavorful liquid like stock or clam juice. Common seasonings include Cajun seasoning, garlic, and hot sauce, with some Creole-style recipes also adding tomatoes.
What kind of roux is best for étouffée?
The key to a good étouffée is the roux. Some people like it with a light roux, but I like the full flavor and richness of a dark roux. Unfortunately a dark roux takes much longer to make. You want to cook it long and slow over medium heat until it turns the color of milk chocolate.
What does “etouffee” mean in French?
In French, étouffée (pronounced eh-too-fey) means “smothered” or “suffocated,” derived from the verb étouffer (to smother/stifle). In cooking, especially Cajun/Creole cuisine, it refers to a rich, thick stew where ingredients like shellfish or chicken are cooked slowly in a closed pot with minimal liquid, effectively “smothering” them in their own juices and sauce, often served over rice.
What are traditional Cajun foods?
We consider jambalaya, gumbo, étouffée and red beans and rice to be the “big 4” of Cajun dishes. There are more out there such as po’ boys, a delicious Cajun sandwich with an huge variety of versions.
What is Creole vs Cajun food?
Cajun food is the food of the Acadians, an ethnic group descended from the French who settled in the New France colony of Acadia during the 17th and 18th centuries. Cajun food is often spicy (though you can make it flavorful with much less “heat”), rustic and hearty. Creole food comes from the city of New Orleans and is a fusion of French, Spanish, African and other influences.
Ingredients:
3 pounds boneless chicken thighs
1 cup Sweetwater Spice Company’s Ancho Chipotle Brine (any of their flavors will do)
1 cup water
1 T of your favorite Cajun seasoning (we used Cattleman’s Grill Cajun Fusion)
1 T avocado oil or vegetable oil
8 T (1 stick) unsalted butter
1/2 cup all-purpose flour
1 large onion finely chopped
1 yellow or orange bell pepper finely chopped
1 red bell pepper finely chopped
2 stalks celery finely chopped
5 green onions sliced (whites and greens separated)
6 cloves garlic minced
3 cups chicken broth
1 t browning sauce
Fresh parsley or green onions chopped, for garnish
Cooked white rice
1. The night before, mix the brine with the water, pour it into a gallon sized Ziplock bag, chuck your chicken in there, then chuck to bag into the refrigerator overnight.
2. Finely chop the onion, green and red bell peppers, celery, green onions, and parsley. Mince the garlic. Season chicken thighs on both sides with Creole or Cajun seasoning, then dice it into bite sized pieces.
3. Heat oil in a large skillet or Dutch oven over medium-high heat. Sear chicken in batches for 3–5 minutes per side until browned. Set aside.
4. Lower heat to medium. In the same pan, melt butter and whisk in flour. Cook, stirring constantly, for 10–15 minutes until roux reaches a medium brown, peanut butter color.
5. Add onion, bell peppers, celery, and the white parts of the green onions. Cook for 8–10 minutes until softened. Add garlic and sauté 1 more minute.
6. Slowly whisk in chicken broth until smooth. Stir in browning sauce. Return chicken to the pan and reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally, until thickened and chicken is cooked through.
7. Stir in parsley and adjust seasoning as needed. Serve hot over white rice and garnish with remaining green onions or parsley.
Equipment used:
Shogun Series Chef’s Knife 10.25”
Misen 7qt Dutch Oven
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