Hearty, rich chicken etouffee is smothered in gravy and dotted with the holy trinity of Cajun and Creole cuisine. This Louisiana stew is incredibly flavorful!
Why this recipe works
There’s always a place in my heart for crawfish and shrimp etouffee, but chicken etouffee is an excellent budget-friendly option with just as much explosive Louisiana flavor! In fact, the chicken in this etouffee holds up better compared to seafood after being simmered for a while. That’s a win-win.
I’ll start by saying this is a mash-up between a Creole and a Cajun-influenced dish. We’re including tomatoes in our sauce, which you typically only see in Creole versions, though we’re certainly not skipping an opportunity to use Cajun seasoning. The difference between the two really only comes down to whether or not you use tomatoes, and sometimes the heat level, depending on whether you use more herbs or more pepper-forward spices.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – You can substitute the chicken thighs with chicken breasts if preferred. Trim the chicken thighs of excess fat. Leaving a little fat is ok, but we want to get rid of the bigger pieces.
VEGETABLES – Cajun and Creole cuisine almost always consists of onions, bell peppers, and celery, known as the holy trinity.
SAUCE – This recipe requires making a roux. A roux is a combination of fat and flour used to thicken gravies and sauces. A general rule of thumb is to stir the flour into the fat and keep cooking (usually less than a minute) until it smells like pie crust cooking in the oven. This creates a thick paste that you will whisk your liquid into.
TOMATOES – We do add tomatoes, which you typically only see in Creole stews. It helps brighten the sauce and balance the richness. I always grab fire roasted tomatoes whenever I’m making soup or stew as I love the extra boost of flavor, but you can just as easily substitute with regular diced tomatoes.
How to Make Chicken Etouffee
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cut chicken into bite-sized pieces and place in a large mixing bowl.
- Season with garlic salt and onion powder to taste. Sprinkle with 2 tablespoons of the flour. Using gloved hands, mix chicken with seasoning and flour.
- Heat olive oil in skillet over medium-high heat until shimmering. Add chicken and cook, stirring occasionally, until no pink remains. Remove chicken from skillet and keep warm.
- Melt butter with garlic in skillet over medium-high heat. Add remaining 3 tablespoons of flour and whisk together until a paste forms creating a roux. Whisk in broth, ensuring no flour clumps remain.
- Add in onion, celery, and red bell pepper and stir to combine. Season with salt and pepper to taste. Add in Cajun seasoning.
- Add in canned tomatoes with their juices and stir to combine. Add chicken back to the skillet. Add in bay leaves and lemon juice.
- Bring to a boil then reduce heat to low and simmer, covered, for 15 minutes.
Frequently Asked Questions & Expert Tips
Étouffée is a classic Louisiana dish where meat or seafood is gently simmered in a rich, seasoned sauce and served over rice. Think of it as a super flavorful stew! The name means “smothered” in French, referring to the way the ingredients cook slowly in the gravy.
This dish is considered mild with a slight kick from the Cajun seasoning. You can adjust this to personal preference by adding less Cajun seasoning and using regular diced tomatoes instead of fire-roasted.
Yes, of course! Chicken etouffee is excellent made in advance as the flavors have even more time to develop. I think it would make a great meal prep option for either lunches or dinners throughout the week. Cook as normal, allow it to fully cool, then cover it with an airtight lid and store in the fridge. Or, prep it in individual serving containers with some rice. It will stay good in the fridge for 4-5 days.
Yes, prepare the dish as normal, allow it to fully cool, then transfer it to an airtight container or large ziptop bag, leaving some space at the top for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat gently on the stovetop over medium-low heat.
Serving Suggestions
That smothered chicken and gravy is begging to be served over or alongside steamy white rice. Optionally garnish your chicken etouffee with sliced chives or a drizzle of hot sauce. It’s also amazing with some cornbread on the side. Enjoy!
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Chicken Etouffee
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1.5 pounds boneless skinless chicken thighs trimmed
- garlic salt to taste
- onion powder to taste
- 5 Tablespoons all purpose flour divided
- 2 Tablespoons olive oil
- 4 Tablespoons butter
- 1 Tablespoon minced garlic
- 2 cups chicken broth
- ½ cup diced onions
- ½ cup diced celery
- ½ cup diced red bell peppers
- salt to taste
- black pepper to taste
- 1 Tablespoon Cajun seasoning
- 14 ounce can of fire roasted diced tomatoes undrained
- 3 bay leaves
- 2 teaspoons lemon juice
Things You’ll Need
Before You Begin
- You can substitute the chicken thighs with chicken breasts if preferred. Trim the chicken thighs of excess fat. Leaving a little fat is ok, but we want to get rid of the bigger pieces.
- This recipe requires making a roux. A roux is a combination of fat and flour used to thicken gravies and sauces. A general rule of thumb is to stir the flour into the fat and keep cooking (usually less than a minute) until it smells like pie crust cooking in the oven. This creates a thick paste that you will whisk your liquid into.
- I always grab fire roasted tomatoes whenever I’m making soup or stew as I love the extra boost of flavor, but you can just as easily substitute with regular diced tomatoes.
Instructions
- Cut chicken into bite sized pieces and place in a large mixing bowl.1.5 pounds boneless skinless chicken thighs
- Season with garlic salt and onion powder to taste. Sprinkle with 2 tablespoons of the flour. Using gloved hands, mix chicken with seasoning and flour.
- Heat olive oil in skillet over medium-high heat until shimmering. Add chicken and cook, stirring occasionally, until no pink remains. Remove chicken from skillet and keep warm.2 Tablespoons olive oil
- Melt butter with garlic in skillet over medium-high heat. Add remaining 3 tablespoons of flour and whisk together until a paste forms creating a roux. Whisk in broth, ensuring no flour clumps remain.4 Tablespoons butter, 1 Tablespoon minced garlic, 2 cups chicken broth
- Add in onion, celery, and red bell pepper and stir to combine. Season with salt and pepper to taste. Add in Cajun seasoning.1/2 cup diced onions, 1/2 cup diced celery, 1/2 cup diced red bell peppers, 1 Tablespoon Cajun seasoning
- Add in canned tomatoes with their juices and stir to combine. Add chicken back to the skillet. Add in bay leaves and lemon juice.14 ounce can of fire roasted diced tomatoes, 3 bay leaves, 2 teaspoons lemon juice
- Bring to a boil then reduce heat to low and simmer, covered, for 15 minutes.
Expert Tips & FAQs
- Chicken etouffee is excellent made in advance as the flavors have even more time to develop. I think it would make a great meal prep option for either lunches or dinners throughout the week. Cook as normal, allow it to fully cool, then cover it with an airtight lid and store in the fridge. Or, prep it in individual serving containers with some rice. It will stay good in the fridge for 4-5 days.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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