Name: Easy Chicken Etouffee Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lbs. boneless (skinless chicken thighs, cut in 2" pieces); 1/2 cup cooking oil (plus 2 teaspoons); 1/2 cup flour; 1 green pepper, (diced); 1 small onion, (diced); 1 can diced tomatoes; 1 cup chicken stock ((or bone broth), warmed); 1/4 cup white wine, (warmed); 2 tsp. Worcestershire sauce; 2 tsp. Cajun seasoning; Green onions ((for garnish)); Louisiana hot sauce ((optional)); 4 cups cooked white rice

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This Chicken Etouffee recipe is the most soul warming, incredible comfort food ever. With just the right amount of richness and spice, this easy etouffee recipe is ready in 30 minutes and will have you swooning!

bowl of rice and chicken with sauce with a spoon

No kidding. Swooning like crazy guys. It's that good. Seriously, super duper, incredibly delicious.

When I eat this, it's like something warm just envelopes my heart. I love it. It's like when I eat this chicken jambalaya, creole chicken or this Southern stewed chicken too...just so soul warming!

I have always been a fan of etouffee (especially this crawfish etouffee), especially during the colder weather when you want to bundle up and eat a big bowl of comfort.

easy homemade crawfish pie in a pie plate made with roux and crawfish tail meat

lousiana seafood gumbo with okra, seafood and sausage in roux in a bowl with rice

For more Louisiana classics, try this homemade Seafood Gumbo or this amazing Crawfish Pie.

Jump to:

What is Chicken Etouffee?
The Difference Between Gumbo and Etouffee
Is Etouffee Spicy?
Why This Recipe Works
The Ingredients
Step By Step Instructions
Expert Tips
What to Serve With Chicken Etouffee
Can Etouffee Be Made Ahead of Time?
Can I Freeze Etouffee?
Recipe
💬 Comments

What is Chicken Etouffee?

I learned about etouffee back in my early 20's living in Dallas. There was this place I used to go to in the city and order crawfish etouffee and a couple beers. I loved that place.

Etouffee is basically a thick Cajun style stew made with meat or seafood and vegetables, served over rice. The base is typically a light to caramel colored roux (a mixture of fat and flour cooked over low heat), which is then mixed with green peppers, tomatoes, celery and meat or seafood.

Never made roux before? Learn how to make a roux step by step.

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The Difference Between Gumbo and Etouffee

Etouffee is typically thicker than gumbo, and usually only has one kind of meat. Gumbo is more of a soup/stew and contains a lot of different veggies, meats and seafood. Gumbo also tends to be made with a dark roux, while etouffee uses a medium/light roux.

Is Etouffee Spicy?

Etouffee does contain cayenne pepper and can be spicy depending on how much you use. This version is not very spicy, but to add some spice start with ¼ teaspoon of cayenne pepper and work your way up to desired spiciness.

Why This Recipe Works

Browning the chicken first seals in the moisture, making it juicy and delicious.

Using fat and flour to make a roux as the base makes a rich and creamy sauce.

Using chicken stock/bone broth instead of regular chicken broth adds an extra richness to the flavor.

The spice can be adjusted to the individuals taste preference.

The Ingredients

The most important part of the etouffee is the roux. To make the roux, we need some type of fat and flour. I love to use flavor packed animal fats like butter, duck fat, bacon grease, etc. But you can use any kind of fat you have. How to Make Roux.

You can also buy pre-made roux for convenience.

As usual, with most chicken dishes I am going to recommend you use thighs because, well, they are just better. Flavor wise. Thighs are the best.

Using a homemade Cajun seasoning will give you the best results flavor-wise.

Chicken stock or bone broth are a must - stay away from thinner broths. We want the richness and mouth feel of a thick stock or bone broth. Make your own Chicken Bone Broth or buy bone broth.

Step By Step Instructions

It's not hard. I promise, anyone can make this. The hardest part is making the roux, and that's not hard, just takes a little bit of time.

To start, heat the 2 teaspoons of cooking oil in a large, high sided skillet over medium heat and brown the chicken on all sides. Cook for about 5 minutes, or until chicken is cooked through. Remove and set aside.

Lower the heat to medium low and add the oil and flour. Mix until a paste forms. Continue mixing until the roux turns a light brown, about 5-10 minutes.

You want to be sure you are mixing continuously here to prevent the roux from burning.

roux (flour and oil) in a skillet with wooden spoon

Add the green pepper and onion and cook for 3-4 minutes, until vegetables start to soften.

onions and green peppers in a skillet with blond roux

Add the chicken, then the tomatoes, and stir to combine.

vegetables and chicken in a skillet with tomatoes

SLOWLY add the warm chicken stock and wine, just a small amount at a time, until a sauce starts to form. Continue adding the liquid while stirring. The sauce should be thick, but easily stir-able.

chicken and vegetables in a skillet with thick sauce

Add the Worcestershire sauce and Cajun seasoning and cook on medium low, simmering, for about 5 minutes. Remove from heat and serve over white rice. Garnish with green onions and hot sauce (optional).

close up of chicken and sauce in a bowl with white rice

Expert Tips

The roux should be a light brown or caramel color when ready. Be sure to stir the roux continuously while making it to ensure it doesn't burn. It will take about 5-10 minutes before it reaches the desired color.

Never add cold liquid to a hot roux. It can cause it to separate and you'll have to start over. Add warm liquid VERY SLOWLY while stirring to make a thick, creamy sauce.

You can add more spice for a spicier etouffee if desired. Start with ¼ teaspoon of cayenne pepper and work your way up depending on how spicy you want it.

If your etouffee is too thin, you will want to thicken it with a cornstarch slurry. Add 1 tablespoon of cornstarch with 1 tablespoon of water in a small bowl and mix to combine.

Add the slurry to the etouffee while simmering, just a small amount at a time, until the desired thickness is reached. Be sure to stir it continuously while adding it.

What to Serve With Chicken Etouffee

The most common thing to serve with chicken etouffee is steamed white rice. As etouffee is similar to a stew, mixing it with white rice makes it a whole (delicious) meal.

I also like to serve it with crusty french bread or garlic bread to sop up any extra etouffee sauce.

chicken, vegetables and rice in a sauce - close up photo

You'll probably also like these Cajun/Creole Favorites:

The most amazing Dirty Rice;
Rich and creamy Crawfish Bisque;
15 minute New Orleans BBQ Shrimp;
Moist and buttery Cajun Blackened Catfish.

Can Etouffee Be Made Ahead of Time?

The roux for the etouffee can be made ahead of time and stored in the fridge for up to 3 days, or stored in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in a skillet until it starts to bubble. Continue with the rest of the recipe.

You can also make the etouffee in advance and store it in the fridge overnight. Reheat either in the microwave or on the stove top until bubbly. If etouffee is too thick, add additional chicken stock until it is slightly thinned. Remember that it should be thick like a stew.

Can I Freeze Etouffee?

Etouffee can be stored in an airtight container in the freezer for up to 1 month for best results. Thaw in the fridge overnight and reheat in the microwave or on the stove top until bubbly. If etouffee is too thick, add additional chicken stock until it is slightly thinned.