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Chicken Etouffee

A community recipe by

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My brother made this for a party at his home in Los Angeles. I liked it so much that I made him cook it again so I could learn how to prepare it. And its now his duty to keep me supplied with Cajun-Creole seasoning along with other assorted dried herbs and seasonings.


Serves: 5-6

  • 2⅕ pounds chicken thighs (bone in, each cut into two pieces)
  • 1½ tablespoons cajun-creole seasoning
  • oil (for frying)
  • 1¼ cups flour
  • ½ cup finely chopped onions
  • ½ cup finely chopped green bell peppers
  • ½ cup finely chopped celery
  • 2½ cups chicken broth
  • 1 teaspoon paprika
  • ½ teaspoon ground black pepper
  • ½ teaspoon freshly ground pepper
  • ½ teaspoon garlic powder
  • 4 ounces unsalted butter
  • ¾ cup chopped scallions


Chicken Etouffee is a community recipe submitted by hobbycook and has not been tested by so we are not able to answer questions regarding this recipe.

  • Wash and pat dry the chicken pieces.
  • Rub the Cajun-Creole seasoning on the chicken pieces and let stand for at least 30 minutes at room temperature.
  • Dredge the chicken pieces in the flour so they are well coated, shaking off the excess flour.
  • In a heavy pan, heat oil and fry the chicken pieces until both sides are browned and the meat is cooked, about 4-5 minutes on each side.
  • You will need to do this in batches.
  • Drain the chicken pieces on kitchen towel and set aside.
  • Pour out the remaining oil, leaving as much of the browned particles in the pan as possible.
  • Scrape the skillet bottom to loosen the stuck particles and leave in the skillet. Melt all the butter in the skillet.
  • Add the onions, green bell pepper, celery (or mushrooms if using) and saute over low heat.
  • Add all the spices and saute until all the vegetables are completely wilted. Add the chicken pieces to the vegetable mix and continue to cook for a few minutes.
  • Add 2 cups chicken broth to the skillet and bring to a boil. Lower heat and cook to get thick gravy. If the gravy is too thick add the remaining ½ cup stock and boil for 1 minute. If the gravy is not thick enough, add 1 teaspoon of the dredging flour to thicken it.
  • Let stand for 5 minutes before serving with rice or soft rolls.
  • Additional Information

    The Cajun-Creole seasoning I use is salt free. So I add 1 tsp salt to the seasoning before rubbing it on the chicken pieces.

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