Are you a fan of chicken? Then you'll love this Etouffee recipe where the chicken gets to soak up all the flavors in the sauce. Yum!

This recipe is a real winner, winner, chicken dinner! Once you nail this chicken etouffee, you'll be the king or queen of all etouffees.

This Chicken Etouffee is like a flavor explosion in your mouth, and the best part is that it's so easy to make!

Chicken Etouffee: juicy thighs in a spicy tomato sauce with onions, celery, bell pepper, and garlic. Its concentrated sauce pairs perfectly with white rice, unlike chicken gumbo.

how to make chicken etouffee

Cut the Chicken into bite-sized chunks. Season with salt, pepper, and Creole seasoning.

Sauté chicken in a Dutch oven with 2 tbsp of oil for 4-5 minutes until brown on both sides. Remove and set aside.

Heat the Butter – Add butter to the Dutch oven with oil and flour. Whisk until smooth.

Sauté onion, green pepper, celery, garlic, thyme, and bay leaf for 8-10 minutes. Add canned tomatoes, Worcestershire sauce, and Creole seasoning, and cook for 5 more minutes.

Sauté onion, green pepper, celery, garlic, thyme, and bay leaf for 8-10 minutes.

Add canned tomatoes, Worcestershire sauce, and Creole seasoning, and cook for 5 more minutes.

Pour 2 cups of stock and simmer until boiling. Add chicken and simmer for 7-10 minutes.

Adjust thickness with more broth/water and seasonings to taste. Stir in green onions and parsley. Serve over hot rice.

Serving and Storage Instructions

Serve hot etouffee over rice, garnish with green onions. Store leftovers in fridge for 3-5 days, and reheat with a splash of water on stovetop or in the microwave.

What Goes with Chicken Etouffee

I love to make this a real Cajun-style meal by serving my chicken etouffee with fried okra

and Cajun baked sweet potato fries.

Other Awesome Creole Recipes

– Chicken and Sausage Gumbo

– Shrimp Etouffee

– Cajun Stuffed Chicken

– Creole Chicken Okra

– Shrimp Creole