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Cajun Chicken Etouffee

Cajun Chicken Etouffee Recipe


  • 3/4 cup Onion, half fine cut and-half rough cut
  • 3/4 cup Bell pepper, fine cut
  • 3/4 cup Celery, fine cut
  • 3 Little green onions, fine chop
  • 1 large Clove garlic, fine chop
  • 2 teaspoons Cajun chicken spice-mixture
  • 3 Pats butter
  • 3 tablespoon Dry roux
  • 3 cups Chicken broth
  • 2 Chicken breasts


  1. Pre cook the chicken breasts in micro wave for about 10 minutes on high. (or cook them the way you normally do, until you can pull apart.)
  2. Set aside to cool. When cool, pull into strips about the size of a small finger. (You could use an equal amount of leftover roast chicken.)
  3. Singe the rough cut onions in cast iron skillet over medium high heat. When lightly browned (3-5 minutes), add the rest of the vegetables, the garlic and the spices.
  4. Add butter and sizzle over medium heat until the vegetables are limp, about 5 minutes. Stir in the dry roux. Then stir in the chicken broth and simmer uncovered over low heat for 15 min.
  5. Add the chicken and continue to simmer for another 10-15 minutes.
  6. The sauce should be about as thick as a thin gravy. Serve over rice.

Makes two generous servings.

You can serve this etouffee with a loaf of French bread if desired.

Photo credit: Phil Denton. CC BY

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