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Cajun Chicken Étouffée

Cajun Chicken Étouffée: Quick Comfort Food in Under an Hour

Experience the rich flavors of Cajun Chicken Étouffée, a satisfying dish that combines tender chicken with a savory sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Cajun
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Chicken Tender protein base; substitute with shrimp or crawfish for seafood variation.
For the Roux
  • 1/2 cup Unsalted Butter Adds richness; margarine can be used as a dairy-free option.
  • 1/2 cup All-Purpose Flour Essential for thickening the sauce; use gluten-free flour if needed.
For the Vegetables
  • 1 cup Onion Base flavor; yellow or white onions work best.
  • 1 cup Green Bell Pepper Contributes crunch and freshness; red or yellow can be substitutes.
  • 1 cup Red Bell Pepper Enhances sweetness and color; can be omitted if unavailable.
  • 1 cup Celery Adds depth of flavor; can be replaced with additional bell pepper.
  • 3 cloves Garlic Fresh garlic preferred for aromatic depth.
For the Seasoning
  • 2 tbsp Cajun Seasoning Provides distinct spicy flavor; choose homemade or store-bought.
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 1 tsp Cayenne Pepper Adjust to your preference for heat.
  • 1/2 tsp White Pepper Adds subtle heat; adjust based on taste.
  • 1/2 tsp Black Pepper
  • 1 tbsp Smoked Paprika Offers a hint of smokiness.
  • 1 tbsp Salt Adjust to taste.
For the Sauce
  • 3 cups Chicken Broth Substitute with vegetable broth for vegetarian options.
  • 1 can Diced Tomatoes Adds acidity and sweetness; can replace with fresh tomatoes.
  • 2 tbsp Tomato Paste Thickens the sauce.
  • 1 leaf Bay Leaf Remove before serving.
For Garnish
  • 1/4 cup Fresh Parsley Adds freshness.
  • 1/4 cup Green Onions Adds freshness.
For Serving
  • 4 cups Hot Cooked Rice Base for the dish; consider grits or cauliflower rice for variations.

Equipment

  • large skillet
  • Whisk
  • Cutting board
  • Knife

Method
 

Step-by-Step Instructions
  1. Prepare the Chicken: Cut the chicken into cubes and sprinkle with Cajun seasoning.
  2. Brown the Chicken: In a skillet, heat olive oil and sauté the chicken until golden brown, about 5–7 minutes. Transfer to a plate.
  3. Make the Roux: In the skillet, add butter and whisk in flour to create the roux, stirring for 20–30 minutes until caramel colored.
  4. Darken the Roux: Maintain stirring to achieve a smooth, dark peanut butter color.
  5. Cook Vegetables: Add chopped onions, green bell pepper, and celery; sauté for 8–10 minutes.
  6. Add Spices: Stir in garlic, thyme, and oregano; cook until fragrant.
  7. Introduce Broth: Whisk in the chicken broth and bring to a gentle boil.
  8. Incorporate Tomatoes: Reduce heat, stir in diced tomatoes, tomato paste, and bay leaf; simmer for a few minutes.
  9. Simmer: Cover and let the mixture simmer for at least 30 minutes.
  10. Add Chicken: Return the chicken to the skillet, cook for an additional 5 minutes.
  11. Finish with Seafood (if using): Add crawfish or shrimp; cook for 5–7 minutes until fully cooked.
  12. Garnish and Serve: Remove bay leaf and stir in parsley and green onions; serve hot over rice.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 30mgCalcium: 2mgIron: 10mg

Notes

For best results, use fresh ingredients and allow the dish to rest a few minutes after cooking for enhanced flavors.

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