If you need a little less “cozy” and a lot more kick at your dinner table this fall, look no further than Chicken Étouffée. The most important ingredient in this twist on the cajun classic is ridiculously big, bold, zesty flavor – followed by tender chicken, spicy andouille, and fresh veggies – simmered together in perfect harmony. Bring big bowls and bigger appetites!
Laissez les bons temps rouler! There’s not enough time in the day or words in the English language to talk about the magical eats and drinks you can gorge yourself on in New Orleans. Though not unique to the city proper, chicken étouffée is just one of many dishes synonymous with the cajun (“country food”) and creole (“city food”) cuisine that permeates the Big Easy.
No matter what your favorite food is, or what your favorite restaurant is, it’s just a scientific fact that regional cuisine tastes better in that region. (Like, I’m not going to start an internet war over what the best BBQ is, but there’s a reason “Maryland BBQ” isn’t a thing.) Whether it’s something in the air, or the water, or that yard-of-frozen-daiquiri you’ve been sipping all over the French Quarter, New Orleans cuisine, when enjoyed in New Orleans, is simply one of life’s most worthwhile experiences.
But that does NOT mean you should not attempt to make and eat regional cuisines (including cajun/creole dishes) yourself. Goodness no! My friends, where would we be if food hadn’t migrated? I don’t even want to think about it. That’s a bleak world indeed. The trick is to make it, try it, learn it, and like it where you are so when you’re out in the big, beautiful, delicious world, you’re there to savor all it has to offer with gusto, and not out looking for the nearest recognizable chain.
What is étouffée?
Pronounced AY-too-FAY. Now, I know what étouffée is. I’ve had it before. I’ve (clearly) made it before. But if you asked me to literally define it, I’d have to say I simply know it when I taste it.
Étouffée, Gumbo, and Jambalaya are often confused with each other. And it’s no wonder why. Each is a staple in cajun and creole cuisine; each features some combination of meat, seafood, and poultry; each is regularly associated with rice; each is seasoned within an inch of its life; each has nothing definitive in its name to indicate what the heck it actually is; and each will absolutely give you agita.
- Jambalaya: think paella. Jambalaya is a rice dish. It’s a rice dish the way fried rice is – rice with a lotta really delicious meat (traditionally shrimp and sausage) and vegetables in it. It is not soupy or stewy or saucy.
- Gumbo: considered a soup – a thicker soup, but a soup nonetheless. Like étouffée, gumbo is made with a roux base, but cooked for at least twice (if not three times) as long as an étouffée roux. Like its cousins, it also features similar meat and vegetables and though typically served with rice, if it has rice in it, it ain’t gumbo.
- Étouffée: literally translates in French to “smothered.” Call it stew if it makes it easier to wrap your head around, but I just think of it as a saucy dish, similar to any other protein and veg cooked in a pan sauce (traditionally shrimp, sometimes andouille). Just with a lot more kick. Like gumbo, étouffée is traditionally served with rice, but again, if it has rice in it, it ain’t étouffée.
Why chicken étouffée?
Now Danielle…if étouffée is traditionally make with shrimp, why the heck did you put chicken in it?
The very simple answer is…Cameron’s allergic to shrimp, and it ain’t pretty.
So when your husbands says (whines?) “I still want étouffée!”, then she-who-cooks-for-a-living finds a way to deliver. And while a chicken and andouille combo isn’t traditional, you can be your last jar of cajun seasoning that it’s still darn good. If you, too, suffer from a shellfish allergy or regularly cook for such a person, chicken étouffée is the solution.
How to make chicken étouffée
Be sure to check the recipe card for detailed instructions and step-by-step photos.
- Brown the chicken and andouille in a dutch oven until the meat is no longer pink; it won’t be fully cooked at this stage, but that’s fine – it’ll finish during the simmer stage. Remove with a slotted spoon to a shallow bowl and set aside.
- Make the roux. Heat butter and olive oil until the butter melts, then whisk in the flour and whisk until smooth. Cook until the roux is deep golden brown and very fragrant.
- Add the onion, bell pepper and celery to the roux. Toss and sautee for 5 minutes.
- Add the garlic and tomato paste, and saute until the tomato paste turns deep red.
- Deglaze. Pour in half a cup chicken broth and scrape up the browned bits from the bottom of the pot.
- Return the chicken and andouille to the pot, along cajun seasoning, salt, pepper, and the remainder of the broth.
- Simmer 15-20 minutes until the sauce is thick, the chicken and sausage are cooked through, and the color is similar to pumpkin pie (reddish-brownish-orange).
- Serve over steamed white rice with hot sauce.
Tips for making this recipe perfectly
- Brown the roux for best flavor. Some people only take their roux to “blonde” (i.e. cook for about 5 minutes) but you definitely want it to get to a nutty, golden brown. Think of the difference browned butter makes in baking!
- Andouille – can use pork or chicken – but don’t try to substitute for say italian or bratwurst. That’s just wrong.
- Deglaze properly! You should only need the barest of moments once the broth hits the pan to start scraping. I have a wooden spatula I love using just for this purpose – it’s sturdier than sillicone and I don’t worry about scratches from metal in my pans.
The holy trinity (aka cajun mirepoix)
Onion, green pepper, and celery. Unlike traditional mirepoix which calls for 2 parts onion to 1 part each carrot and celery, the holy trinity are traditionally prepared in equal measure.
Cajun seasoning
Cajun seasoning is a blend I have trouble finding in local grocery stores. It’s available from online markets like Penzeys Spices and specialty spice shops, but most of the time I simply make my own. Simply combine all spices in a lidded jar, shake until well-combined, and store the leftovers in your spice cabinet. Use the leftovers in our Cajun Chicken with Okra!
- 3 tbsp sweet paprika
- 1 tbsp oregano
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2-3 tsp cayenne pepper
- 1.5 tsp dried thyme
- 1.5 tsp cracked black pepper
More spice forward chicken recipes
- Spicy Chicken Taco Soup
- Chicken Shawarma Bowl
- Instant Pot Chicken Curry
- Turmeric Chicken Soup
- Chili Lime Chicken
Did you make this chicken étouffée? I’d love to know how it turned out! Leave a comment and a rating below 
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Chicken Étouffée
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Ingredients
- 3 tbsp olive oil, divided
- 1 lb boneless skinless chicken thigh, diced
- 4 links andouille sausage, (about 12 oz), sliced into 1” coins
- 2 tbsp butter
- ¼ c flour, plus 2 tbsp
- 1 large onion, diced to ½”
- 1 large green bell pepper, diced to ½”
- 2 stalks celery, thinly sliced
- 2 cloves garlic, minced
- 2 tbsp tomato paste
- 2 c chicken broth
- 2 tbsp cajun seasoning, see notes
- 1 tsp sea or kosher salt
- Steamed white rice, for serving
- Hot sauce, to taste
Instructions
- Heat 1 tbsp olive oil over medium high heat. Add chicken and andouille and saute until the chicken is no longer pink. Transfer the chicken, sausage, and residual pan juices to a bowl.
- Reduce the heat to medium, then add the remaining 2 tbsp olive oil and butter; heat until the butter melts. Add the flour and whisk until no lumps remain; continue cooking, stirring occasionally, until the roux is deep golden brown, about 10 minutes. Be patient - the roux will first clump, then eventually smooth out and start to brown.
- Add the onion, pepper, and celery. Toss to coat in the roux and saute 5 minutes.
- Add the garlic and saute 1 minute. Add the tomato paste and work into the vegetables; saute until the tomato paste darkens, about 2 minutes.
- Add ½ c chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the pot. Add the remaining broth, as well as the cajun seasoning and salt. Return the chicken, sausage, and pan juices to the pot.
- Bring to a low simmer and cook for 15-20 minutes, or until the sauce is thickened and the chicken and sausage are cooked through.
- Serve over white rice with hot sauce to taste.
Notes
- Sausage: this was tested with Aidells Cajun Style Andouille. Andouille is smoked, so it's (mostly) pre-cooked.
- Cajun Seasoning: I have trouble finding this seasoning blend in stores and will occasionally purchase online from Penzeys Spices or at my local specialty spice shops. But most of the time I simply make my own. Simply combine all spices in a lidded jar, shake until well-combined, and store the leftovers in your spice cabinet for up to 1 year.
- 3 tbsp sweet paprika
- 1 tbsp oregano
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2-3 tsp cayenne pepper
- 1.5 tsp dried thyme
- 1.5 tsp cracked black pepper
- Leftovers: store in a sealed container in the fridge for up to 4 days; reheat in the microwave in 30-second intervals, stirring in-between.
- Freezer: cool, then transfer to an airtight freezer container and store for up to 2 months. Defrost in the fridge overnight. Reheat in a dutch oven or large pot over medium high heat.
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