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Cajun Comfort
Cajun Chicken Étouffée
A Cajun chicken étouffée with chicken smothered in a rich, roux-based sauce with the trinity, served over rice.
RECIPE AT A GLANCE
20
min
Active Time
45
min
Total Time
6
SERVINGS
Stovetop
METHOD
Why It Works
A patient roux gives the étouffée its toasty depth and body. Simmering the chicken in the sauce keeps it tender and full of flavor.
Ingredients
Protein
• 1½ lb boneless skinless chicken thighs, diced
Seasoning
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
Sauce
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
Vegetables
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
Pasta & Grains
• cooked white rice, for serving
Topping
• 2 tablespoons sliced green onions
How to Make It
1
Toss the chicken with the Cajun seasoning.
2
Melt butter in a pot over medium, whisk in flour, and cook 6 to 8 minutes, stirring, until peanut-butter colored.
3
Add onion, bell pepper, and celery and cook 5 minutes, then stir in garlic.
4
Slowly whisk in the broth and add smoked paprika.
5
Add the chicken and simmer 18 to 20 minutes until tender.
6
Spoon over rice and top with green onions.
How to Make It
1
Toss the chicken with the Cajun seasoning.
2
Melt butter in a pot over medium, whisk in flour, and cook 6 to 8 minutes, stirring, until peanut-butter colored.
3
Add onion, bell pepper, and celery and cook 5 minutes, then stir in garlic.
4
Slowly whisk in the broth and add smoked paprika.
5
Add the chicken and simmer 18 to 20 minutes until tender.
6
Spoon over rice and top with green onions.
Ingredients
Protein
• 1½ lb boneless skinless chicken thighs, diced
Seasoning
• 1 tablespoon Cajun seasoning
• 1 teaspoon smoked paprika
Sauce
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cloves garlic, minced
• 3 cups low-sodium chicken broth
Vegetables
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
Pasta & Grains
• cooked white rice, for serving
Topping
• 2 tablespoons sliced green onions
Storage & Reheat
Store:
Store up to 3 days.
Reheat:
Reheat gently on the stovetop, loosening with broth.
Swaps
No white rice? Use the same amount of cooked brown rice.
Avo's Tip
Stir the roux constantly — it builds the whole dish and burns the moment you walk away.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
What is étouffée?
A Louisiana dish where the main protein is smothered in a roux-based sauce and served over rice.
Breasts or thighs?
Thighs stay juiciest in the braise; breasts work if you don't overcook them.
How dark should the roux be?
Peanut-butter colored — toasty and deep but not bitter.
Quick Fixes
Roux too pale: cook it longer until it's peanut-butter colored.
Sauce too thick: thin with broth.
Chicken dry: simmer gently, not at a hard boil.
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