Chicken Etouffee

Cajun style smothered chicken
Cajun style smothered chicken
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2 cups All-purpose flour
1 tsp Salt
1 tbsp Black pepper ground
1 tsp Cayenne pepper ground
1/4 cup Butter
1 tbsp Olive oil
1 (16 ounce) pack Chicken Breast skinless, boneless halves, cubed
1 Green bell pepper chopped
1 Onion chopped
3 Celery stalks, chopped
1 clove Garlic minced
2 tbsp Butter
1 cup Water or as needed to cover
4 Bay leaf
3 cups Cooked rice

Nutritional information


Chicken Etouffee


This is my take on a Cajun-style Chicken Etouffee which is inspired by the time I spent living in Louisiana. Etouffee is a French word which literally means smothered and in this dish, I use a cooking technique known as smothering which is like stove-top braising. This is a really popular method of cooking in the Cajun areas of southwest Louisiana.

It’s often made with crawfish but I prefer to make my version with chicken. I season chicken cubes with flour and cayenne pepper which gives this dish a bit of a kick – if you like your food hotter, add some more cayenne. Once I have cooked the chicken, I make a flavorful paste from the leftover chicken drippings and seasoned flour. I cook the veggies in the paste before smothering with water.

This is a really easy dish to make with a delicious result. Just be careful you don’t burn the paste!

To make Chicken Etouffee, you will need the following ingredients:

Ingridiens for Chicken Etouffee

So how to make Chicken Etouffee?

Steps to make Chicken Etouffee


Heat butter and oil


Heat the butter and oil in a large pan or skillet.


Season the chicken


In a bowl, combine the flour, salt, black pepper, and cayenne pepper. Place the chicken cubes in the bowl and until they are evenly coated.


Cook the chicken


Fry the chicken in the hot oil and butter for about 10 minutes until it is golden on the outside and no longer pink on the inside. Remove the chicken from the skillet and set to one side.


Make a flour paste


Turn the heat down to low. Add 1 tablespoon of the leftover seasoned flour mix to the oil and butter which remains in the skillet. Stir constantly for 10 to 15 minutes until the mixture forms a paste and has turned to the color of dark caramel.


Add vegetables and more butter


Mix the bell pepper, onion, celery, garlic, and 2 more tablespoons butter to the flour paste. Toss well to coat the vegetables evenly with the butter and browned flour mixture. Cook for about 10 minutes until the veggies have softened.


Add water and bay leaves


Pour in water to cover the vegetables. Add bay leaves and simmer.


Return chicken


Return the chicken to the pan and cook for about 10 more minutes.



This dish should be served with cooked rice.

This cajun-style Chicken Etouffee will be a big hit in your house - it is quick and easy to make and tastes absolutely delicious. Try it soon and come back to leave a review!

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

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