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Chicken Étouffée

Chicken Étouffée is just like your favorite shrimp version but with chicken! This recipe features diced chicken and veggies in a flavorful, homemade Creole seasoned sauce!

A FLAVORFUL CHICKEN DINNER DISH

Chicken Étouffée is a version of Shrimp Étouffée (a cajun dish). It is diced chicken simmered in a super flavorful sauce. This tasty comfort food is guaranteed to warm you up and fill your belly! It’s all about that roux that you start with, it brings so much flavor! This is a meal that the whole family will love and you can have it on the table in 45 minutes!

A big bowl of Chicken Etouffee.

FREQUENTLY ASKED QUESTIONS:

What is Étouffée?

Étouffée is a Louisiana-style dish, kind of like a stew that will be simmered down to a sauce and served with protein, like chicken or shrimp. The sauce is flavorful and rich and made with tomatoes, bell peppers, onion, garlic and spices. It’s usually served over rice.

What is a roux?

A roux (pronounce ‘roo’) is a mixture of fat (often butter) and flour cooked together and used as a thickening agent for sauces, gravies, soups, and stews. Roux is usually made by melting the fat in a pan and stirring in an equal amount of flour. This mixture is then cooked until it reaches the desired color and you’ve cooked out that flour flavor. The longer you cook it, the darker the roux will become. Darker roux has a deeper flavor but can also change the color of your dish; lighter roux, on the other hand, won’t add quite as much flavor but will help to thicken your sauce without changing its color (this works best for creamy, milk gravy).

What do you serve Chicken Étouffée with?

Étouffée is served with rice traditionally, however, it is good on its own or with something that will soak up all that sauce like mashed potatoes, orzo pasta, polenta, quinoa, etc.

How to store leftovers?

Keep your leftovers in the fridge for up to 3 days, Additionally, you can freeze leftovers for up to 3 months in a freezer safe container.

A big bowl of Chicken Etouffee next to some of the ingredients used to make it.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • boneless skinless chicken breast – you can use boneless skinless chicken thighs in place of chicken breast.
  • salted butter – you can use oil or shortening in place of the butter if desired. If you are trying to cut back on salt, you can use unsalted.
  • celery, green pepper, onion and garlic – these are traditional ingredients for étouffée but feel free to change it up with what you like, If you don’t like green pepper you can switch it out for another pepper or leave it out. Fresh garlic (not jarred) is recommended here as it adds such great flavor!
  • chicken stock – you can use a low or no sodium chicken stock if you need to cut down on sodium.
  • petite diced tomatoes – just get the regular petite diced tomatoes. Pay attention to the cans because some are seasoned with Italian seasonings like basil and oregano and it will mess up the seasoning in this dish.
  • Worcestershire sauce – this does not add a strong flavor. It adds a wonderful background flavor that just adds to the other flavors that are happening. Étouffée is really all about layering the flavors.
  • bay leaf – I know bay leaves don’t seem like they are adding a lot to a dish but I promise it is adding flavor. It’s just not super strong.
  • creole seasoning – I use Tony Chachere’s. It can be found in nearly all grocery stores these days with the other seasonings. See my ingredient image below to see what it looks like.
  • smoked paprika – if you don’t like a smoky flavor, just use regular paprika.
  • green onions – This adds not only color but another layer of light onion flavor.
  • hot sauce – most folks like to add a few shakes of hot sauce but if you don’t want that extra heat, it is optional.
Diced chicken breasts, kosher salt, black pepper, creole seasoning, chicken stock, green onions, sweet onion, petite diced tomatoes, minced garlic, vegetable oil, butter, flour, celery, Worcestershire sauce, and butter.

HOW TO MAKE CHICKEN ÉTOUFFÉE 

Season the chicken with the salt and pepper. In a large pot or Dutch oven, add the oil over medium heat. Sear the chicken off in batches until lightly golden brown. Place chicken on a plate and set aside.

collage of two photos: diced chicken seasoned with salt and pepper in a glass mixing bowl; cooked diced chicken in a dutch oven.

No need to wipe out the pot, melt the butter, leaving the heat over medium. Try to scrape off any brown bits off the bottom of the pan as you can. Whisk in the flour and continue to cook, whisking often until it forms a peanut butter color, about 10 minutes. Add the celery, bell pepper, and onion, and stir to combine. Cook until softened, 10 minutes, stirring occasionally.

collage of two photos: darkened flour roux in a dutch oven; celery, bell pepper, and onion in a flour roux.

Add in the garlic and stir in until fragrant, 30 seconds. Slowly stream in the chicken stock while stirring constantly so no lumps are formed. Again, try to scrape off any browned bits on the bottom of the pan.

collage of two photos: garlic in a veggie roux in a dutch oven; chicken stock added to the roux mixture.

Add the tomatoes, Worcestershire, bay leaf, creole seasoning, paprika, salt, and pepper, and stir to combine. Bring to a boil, once at a boil, stir in the seared chicken, cover, place heat on low, and simmer for 15 minutes. Stir occasionally so nothing sticks to the bottom of the pot.

collage of two photos: tomatoes, Worcestershire, bay leaf, creole seasoning, paprika, salt, and pepper all added to the Étouffée sauce; diced cooked chicken added to the sauce.

Remove bay leaf. Stir in the green onions and hot sauce to taste. Serve immediately. 

A white serving plate with Chicken Etouffee.

CRAVING MORE RECIPES?

Close up looking at a plate of Chicken Etouffee.

Chicken Étouffée

Chicken Étouffée is just like your favorite shrimp version but with chicken! This recipe features diced chicken and veggies in a flavorful, homemade Creole seasoned sauce!
5 from 5 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 servings

Ingredients

For the chicken:

For the etouffee:

Instructions

  • Season the chicken with the salt and pepper.
    Diced chicken seasoned with salt and pepper in a glass mixing bowl.
  • In a large pot or Dutch oven, add the oil over medium heat.
  • Sear the chicken off in batches until lightly golden brown. Place chicken on a plate and set aside.
    Cooked diced chicken in a dutch oven.
  • No need to wipe out the pot, melt the butter, leaving the heat over medium. Try to scrape off any brown bits off the bottom of the pan as you can.
  • Whisk in the flour and continue to cook, whisking often until it forms a peanut butter color, about 10 minutes.
    Flour roux in a dutch oven.
  • Add the celery, bell pepper, and onion, and stir to combine. Cook until softened, 10 minutes, stirring occasionally.
    Celery, bell pepper, and onion in a flour roux.
  • Add in the garlic and stir in until fragrant, 30 seconds.
    Garlic in a veggie roux in a dutch oven.
  • Slowly stream in the chicken stock while stirring constantly so no lumps are formed. Again, try to scrape off any browned bits on the bottom of the pan.
    Chicken stock in a flour and vegetable roux.
  • Add the tomatoes, Worcestershire, bay leaf, creole seasoning, paprika, salt, and pepper, and stir to combine.
    Tomatoes, Worcestershire, bay leaf, creole seasoning, paprika, salt, and pepper all added to the Etouffee sauce.
  • Bring to a boil, once at a boil, stir in the seared chicken, cover, place heat on low, and simmer for 15 minutes. Stir occasionally so nothing sticks to the bottom of the pot.
    Chicken added ot a Etouffee sauce.
  • Remove bay leaf. Stir in the green onions and hot sauce to taste.
  • Serve immediately over rice.
    A big bowl of Chicken Etouffee.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Course: Dinner
Cuisine: American

Nutrition

Calories: 282kcal | Carbohydrates: 13g | Protein: 27g | Fat: 13g | Sodium: 596mg | Fiber: 2g | Sugar: 5g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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6 Comments

  1. 5 stars
    I have a picky family member who will only eat breaded shrimp. I may try this recipe with both chicken and shrimp together to try to please everyone. I’ll just add the shrimp at the very end, so it doesn’t overcook. The recipe sounds good! Enjoy your blog!!