Some twenty years ago I took my first to New Orleans.  I wish I could say I was there with a friend, but instead, it was a business trip.  It was the worse time of the year, as it took place in May.  Can you say, Hot and Muggy?  I remember wandering the streets, and growing more and more hungry while taking in the sites.  After a couple cocktails to cool down, and a couple turns down some side streets, we found it.  The smell of spice and sticky nights was drawing us into the darkened dining room.  I had no idea of what to expect when I decided to order Chicken Etouffee.


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Chicken Etouffee


  • 6 chicken thighs with the skin left on
  • 1 tablespoon olive oil
  • 1 small red pepper, diced
  • 3 tablespoons flour
  • 2 tablespoons unsalted butter
  • 2 cups chicken stock
  • 2 andouille sausages, cut into circles
  • 3 tablespoons Zatarain’s Creole seasoning
  • 6 tablespoons green onions, sliced thinly

How To:

  1. Heat the canola oil in a dutch oven, over medium heat. Add the onions, cook until soft, about 3 minutes. Add the red pepper, stir, and cook for another 3 minutes. Remove the onions and pepper and set aside.
  2. In the same pan, over medium heat, add the chicken thighs. Lightly season with a small amount of salt. Cook until golden brown; about 5 minutes on each side. Remove the thighs and set aside on a plate.
  3. Add the butter to the dutch oven and stir until melted. Using a whisk, add the flour to the dutch oven and whisk until creamy, about 1 minute. Add the stock and continue whisking. Cook over low heat for 5 minutes, stirring occasionally.
  4. Add the onion mixture to the sauce as well as the chicken thighs. Pour any juices from the chicken that has accumulated on the plate.
  5. Add the andouille sausage; stir.
  6. Sprinkle the seasoning over the top of the chicken dish.
  7. Turn the heat to the lowest setting on your stove. Cover and let cook for 60 minutes.
  8. Before serving stir in the green onions.
  9. Serve.
  10. Eat.
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