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Chicken Etoufee

If we’ve been Friday friends for very long, you probably know my go-to chefs are Emeril Lagasse and Paula Dean. I have a deep love for both of them. This recipe started with Emeril’s version, but I made it mine. My first time to make chicken etouffee was about 15 years ago. When our little community was first developed, we hosted a fall festival. Many of the guys in the neighborhood grouped up and made big pots of fall favorites. My group chose chicken etouffee, and it’s been a family favorite ever since. This recipe is perfect for your next Friday Night Porch Party. It feeds a ton!

Chicken Etouffee


1 large package chicken thighs, trimmed and cut into bite size pieces

1 stick of butter plus 2 tablespoons

1 cup flour

1 large onion, chopped

1 red bell pepper, chopped

4 stalks celery, chopped

3 tablespoons garlic, minced

2 bay leaves

12 ounce beer, dark if you have it

4 cups chicken broth

2 tablespoons brown sugar

2 tablespoons chopped parsley

Couple of dashes of Worcestershire sauce

Several dashes of your favorite hot sauce


Begin by seasoning the chicken thighs with salt and a little cayenne pepper. Then brown them in your largest Dutch oven in a little vegetable oil over medium heat. Remove chicken pieces and set aside. Melt the butter in the Dutch oven and then add the flour. Cook the mixture over medium to low heat stirring constantly until it’s a nice golden brown. This is the roux. Add in the onions, bell pepper, celery and garlic and cook until vegetables soften. Add remaining ingredients and mix well. Bring the pot to a simmer and cook about an hour or so stirring often. Adjust your seasonings. Serve over white rice or cheese grits.

FNPP Chicken Etouffee
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