Description
Authentic New Orleans Chicken Etouffee is the kind of easy dinner that feels rich, soulful, and deeply comforting from the very first bite. Tender chicken simmers in a bold Cajun-inspired gravy made with butter, flour, onion, celery, bell pepper, garlic, and broth, then gets spooned over fluffy rice for a classic Southern-style meal. This easy recipe is perfect for dinner ideas, family meals, cozy comfort food nights, and anyone looking for a hearty chicken and rice dish packed with Louisiana flavor.
Ingredients
1 1/2 pounds chicken breast, cut into bite-sized pieces
3 tablespoons Cajun seasoning, divided
1 teaspoon salt
1/2 teaspoon black pepper
6 tablespoons unsalted butter
1/3 cup all-purpose flour
1 medium yellow onion, diced
2 celery stalks, diced
1 green bell pepper, diced
3 garlic cloves, minced
3 cups chicken broth
1 cup diced tomatoes
1 tablespoon Worcestershire sauce
1 bay leaf
2 green onions, sliced
2 tablespoons fresh parsley, chopped
1 tablespoon lemon juice
4 cups cooked white rice
Instructions
1. Season the chicken with 1 tablespoon Cajun seasoning, salt, and black pepper. Set aside while you prep the vegetables.
2. In a large skillet or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook, stirring often, until the roux turns a medium golden brown, about 8 to 10 minutes.
3. Add the onion, celery, and green bell pepper. Cook for 5 minutes, stirring often, until softened. Add the garlic and cook for 1 minute more.
4. Slowly pour in the chicken broth while stirring well to keep the sauce smooth.
5. Stir in the diced tomatoes, Worcestershire sauce, bay leaf, and remaining 2 tablespoons Cajun seasoning.
6. Add the chicken and bring the mixture to a gentle simmer. Cook for 15 to 20 minutes, stirring occasionally, until the chicken is cooked through and the sauce is thick and rich.
7. Remove the bay leaf, then stir in the green onions, parsley, and lemon juice. Taste and adjust seasoning if needed.
8. Serve hot over cooked white rice.
Notes
Use medium heat and patience when making the roux. If it darkens too fast, the flavor can turn bitter instead of deep and nutty.
For the best texture, keep the rice separate until serving so the etouffee stays thick and silky when stored and reheated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 498
- Sugar: 5g
- Sodium: 1180mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 118mg
Keywords: Authentic New Orleans Chicken Etouffee, chicken etouffee, Cajun chicken recipe, Louisiana chicken and rice, easy dinner, comfort food, Southern dinner ideas