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Cajun Chicken Etouffee

A rich and comforting Cajun Chicken Etouffee Dinner that combines tender chicken, flavorful vegetables, and a savory sauce served over rice.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Cajun, Southern
Calories: 758
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb boneless chicken thighs, cut into bite-size chunks Best choice for juicy flavor.
  • 2 tbsp canola oil Can substitute with vegetable oil.
  • 3 tbsp all-purpose flour Can be replaced with a gluten-free flour blend.
  • 2 tbsp unsalted butter Reduce added salt if using salted butter.
  • 1/2 cup diced green bell pepper
  • 1/2 yellow onion diced
  • 1/3 cup chopped celery
  • 2 tsp minced garlic (about 2 cloves)
  • 1 tsp thyme Fresh or dried thyme works.
  • 1 can (14 oz) diced tomatoes, with juices
  • 1 tbsp Creole seasoning
  • 1 tbsp Worcestershire sauce
  • 3 cups chicken stock, plus up to 1 cup more as needed Use low-sodium for better control over salt level.
  • 2 tbsp chopped fresh parsley For garnish.
  • 2 green onions chopped For garnish.
  • 1 tsp hot sauce (optional) Add for extra heat.
  • 1 1/3 cups long-grain white rice
  • 2 2/3 cups water
  • 1/2 tsp salt

Method
 

Preparation
  1. Heat the canola oil in a large Dutch oven over medium-high heat.
  2. Add the chicken and let it sit for about 30 seconds before stirring. Cook for 4 to 5 minutes until browned on both sides.
  3. Transfer the chicken to a plate and set aside.
Make the Roux
  1. Add the butter and flour to the pot and whisk until smooth.
  2. Cook over medium heat for 6 to 7 minutes, stirring constantly until the roux turns a pale golden-tan color.
Cook the Vegetables
  1. Stir in the bell pepper, onion, celery, garlic, thyme, and bay leaf.
  2. Cook for 8 to 10 minutes, stirring often until the vegetables are soft.
Add Tomatoes and Seasoning
  1. Stir in the diced tomatoes with their juices, Worcestershire sauce, and Creole seasoning.
  2. Cook for about 5 minutes until the mixture thickens slightly.
Add Stock and Simmer
  1. Gradually stir in about 2 cups of the chicken stock.
  2. Bring to a boil, then reduce to a simmer and return the chicken to the pot.
  3. Simmer for 7 to 10 minutes until the chicken reaches 165°F and the sauce thickens.
Cook the Rice and Finish the Dish
  1. Combine the rice, water, and salt in a saucepan and bring to a boil.
  2. Cover, reduce heat to low, and cook for 18 minutes, then let it rest for 5 minutes before fluffing.
  3. Remove the bay leaf from the etouffee, stir in green onions and parsley, and season with more salt and hot sauce if desired.
  4. Ladle the chicken etouffee over the rice and serve.

Notes

This dish is perfect for potlucks and reheats well. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.