Description
A quick and flavorful Cajun chicken étouffée made with tender chicken thighs, the classic Cajun holy trinity, and a rich roux-based sauce—ready in under an hour.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, diced
- 1/4 cup vegetable oil
- 1/4 cup all-purpose flour
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 2 green onions, sliced (for garnish)
- Cooked white rice, for serving
Instructions
- Dice chicken thighs and chop onion, bell pepper, celery, and garlic.
- Heat vegetable oil and whisk in flour to make a roux; cook 5–7 minutes until light brown.
- Add onion, bell pepper, and celery; sauté 5 minutes.
- Stir in garlic; cook 1–2 minutes.
- Add diced chicken; cook 5–7 minutes until browned.
- Pour in chicken broth and add Cajun seasoning, salt, black pepper, and cayenne.
- Simmer 15–20 minutes until thickened and chicken is cooked through.
- Taste and adjust seasoning.
- Serve over cooked white rice and garnish with green onions.
Notes
Pat chicken dry before browning for better sear. Adjust cayenne to your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg