Authentic Chicken Étouffée

For the Chicken

1.5 lbs boneless, skinless chicken thighs, cut into bite-size pieces

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

1 tablespoon Cajun seasoning

For the Étouffée Base

1/3 cup vegetable oil or butter

1/3 cup all-purpose flour

1 large yellow onion, diced

1 bell pepper (green or red), diced

2 celery stalks, diced

4 cloves garlic, minced

2 cups chicken stock

1 tablespoon tomato paste

2 bay leaves

1/2 teaspoon dried thyme

1/2 teaspoon cayenne pepper (adjust to taste)

1/4 cup chopped fresh parsley

3 green onions, sliced

Cooked white rice, for serving

Instructions

Step 1: Season and Sear the Chicken

Toss the chicken pieces in salt, pepper, smoked paprika, and Cajun seasoning. Heat a tablespoon of oil in a Dutch oven or heavy pot over medium-high heat. Sear the chicken in batches until lightly browned. Remove and set aside.

Step 2: Make the Roux

Reduce heat to medium and add the oil and flour to the same pot. Stir continuously for about 10 to 15 minutes until the roux turns a deep brown color, like peanut butter or milk chocolate. Be patient and don’t stop stirring. This is the soul of the dish.

Step 3: Add the Holy Trinity

Add the diced onion, bell pepper, and celery to the roux. Sauté until softened, about 5 to 7 minutes. Stir in the garlic and cook for another minute.

Step 4: Simmer the Étouffée

Add tomato paste, thyme, bay leaves, and cayenne pepper. Stir well. Slowly add the chicken stock while stirring to avoid lumps. Bring to a simmer, then return the chicken to the pot.

Cover and simmer on low heat for 35 to 45 minutes, or until the sauce thickens and the chicken is tender.

Step 5: Finish and Serve

Remove the bay leaves. Stir in chopped parsley and green onions. Taste and adjust seasoning.

Serve over steamed white rice with extra green onions or hot sauce on the side.

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