Easy Chicken Etouffee Recipe

4.76 from 33 votes

This Chicken Etouffee recipe is the most heart and soul warming, delicious tasting incredible comfort food ever.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Cajun/Creole

Servings: servings

Calories: 473kcal

Heat 2 tsp. oil in a 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 animal fat and flour. Mix until a paste forms. Continue mixing until the roux turns a light brown, about 5-10 minutes.
Add the green pepper and onion and cook for 3-4 minutes, until vegetables start to soften. Add the chicken and tomatoes and stir to combine.
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.
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).

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.