Chicken Etouffee

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.

1. Cut chicken into bite-sized pieces and place in a large mixing bowl.
2. 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.
3. 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.
4. 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.
5. Add in onion, celery, and red bell pepper and stir to combine. Season with salt and pepper to taste. Add in Cajun seasoning.
6. Add in canned tomatoes with their juices and stir to combine. Add chicken back to the skillet. Add in bay leaves and lemon juice.
7. 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!

More Related Recipes

• Cajun Rice
• Shrimp Creole
• Cajun Chicken Pasta
• Cajun Red Beans and Rice

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