Chicken Étouffée in Creole Style

Chicken Étouffée takes the classic shrimp version and changes it up with tender diced chicken in a rich Creole sauce. This dish is all about that deeply flavorful roux and a blend of Cajun seasonings that come together to create comfort food with a punch. It’s perfect for a cozy dinner that will have everyone asking for seconds, and you can have it ready in just 45 minutes.

I first made this recipe on a chilly evening and it quickly became a family favorite. The layers of flavor from the roux to the Creole seasoning were new to me, and everyone loved how the chicken stayed juicy and tender in the sauce.

Ingredients

• Boneless skinless chicken breast: juicy and easy to cook quickly can substitute thighs if you want richer flavor
• Salted butter: helps build a flavorful roux use unsalted if you want more control over saltiness
• Celery green pepper onion and garlic: the classic “holy trinity” that forms the base of Creole dishes fresh garlic really brightens the dish
• Chicken stock: adds depth and moisture without watering down flavor choose low sodium if preferred
• Petite diced tomatoes: adds body to the sauce watch out for canned tomatoes with Italian seasoning which will change the flavor
• Worcestershire sauce: subtle background note enhancing overall complexity without overpowering
• Bay leaf: quiet but essential for adding a subtle layer of herbaceous flavor
• Creole seasoning: spicy and aromatic spice blend Tony Chachere’s is a reliable store pick
• Smoked paprika: adds warmth and smoky depth but can swap for regular paprika if you prefer less smoke
• Green onions: for a fresh pop of color and mild onion flavor right at serving
• Hot sauce: optional but recommended if you like a little heat finishing the dish

Instructions

Sear the Chicken:

Season the chicken generously with salt and pepper. Heat oil in a large pot or Dutch oven over medium heat. Add the chicken in batches and sear until lightly golden brown on all sides about 3 to 4 minutes per batch. Remove the chicken to a plate and set aside. You want that golden crust to add flavor but avoid cooking through at this stage.

Make the Roux:

Without wiping the pot melt the butter over medium heat. Use a spatula or whisk to scrape up all the browned bits from before as they pack great flavor. Slowly whisk in the flour and keep stirring frequently so the mixture cooks evenly. Continue until the roux thickens and turns a peanut butter color which takes about 10 minutes. This step builds the flavor foundation of the sauce do not rush it.

Cook the Vegetables:

Add the celery green pepper and onion to the roux. Stir well to combine and cook until the vegetables soften about 10 minutes. This slow cooking draws out the sweetness and melds the veggies with the roux.

Add Garlic and Liquids:

Stir in the minced garlic and let it cook for about 30 seconds until fragrant but not browned. Then slowly pour in the chicken stock while stirring constantly to avoid lumps. Scrape the bottom of the pot to release any browned bits stuck there.

Build the Sauce and Simmer:

Add the petite diced tomatoes Worcestershire sauce bay leaf Creole seasoning paprika salt and pepper to the pot. Stir everything together well and bring to a boil over medium high heat. Once boiling add back the seared chicken cover the pot reduce heat to low and simmer gently for 15 minutes. Stir occasionally so nothing sticks to the bottom.

Finish and Serve:

Remove and discard the bay leaf. Stir in the sliced green onions and add hot sauce to taste. Serve immediately over steamed white rice or your preferred starch to soak up all that delicious sauce.

My favorite ingredient in this dish has to be the roux because it transforms simple flour and butter into something deeply savory and nutty. A memorable moment was when my family first tried this dish on a cold winter night and said it tasted like a warm hug in a bowl — that kind of compliment sticks with you.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight making it even better the next day. You can also freeze Étouffée for up to 3 months so you have a ready made comfort meal whenever you want. Just thaw overnight in the fridge and reheat gently on the stove.

Ingredient Substitutions

If chicken breasts are not your favorite boneless skinless thighs are an excellent substitute adding a bit more richness to the dish. Butter can be swapped with vegetable oil or shortening if you need a dairy free option. When Creole seasoning is unavailable try a mix of smoked paprika garlic powder cayenne pepper and dried thyme to create your own blend.

Serving Suggestions

Traditionally served over fluffy white rice which soaks up the sauce beautifully. For variety try it over creamy grits polenta or even toss with cooked orzo pasta for a fun twist. Serve alongside a crisp green salad or roasted vegetables to balance the spicy richness.

This chicken étouffée is a comforting weeknight meal that showcases a rich roux and bold Creole flavors. It reheats well and makes great leftovers for busy nights.

Common Recipe Questions

→ What is Étouffée?

Étouffée is a Louisiana-inspired dish where protein is simmered in a rich, flavorful sauce made from a thickened base with vegetables and spices.

→ What role does a roux play in this dish?

A roux, made from fat and flour cooked together, acts as the thickening agent that forms the foundation of the flavorful sauce.

→ Which vegetables are included in the sauce?

Celery, green pepper, onion, and fresh garlic are used to add texture and depth to the sauce.

→ What can be served alongside this dish?

It pairs traditionally with rice but also goes well with mashed potatoes, polenta, orzo, and quinoa to soak up the sauce.

→ How should leftovers be stored?

Store leftovers in the refrigerator for up to 3 days or freeze in an airtight container for up to 3 months.