Jul 14 2026
Restaurants›Bellue's Fine Cajun Cuisine›Etouffee Recipe

Etouffee Recipe

Inspired by Bellue's Fine Cajun Cuisine
Time1h 30m
Serves4

A rich and flavorful stew served over rice.

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Make the Roux

    In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Once hot, slowly add the flour, whisking constantly to prevent burning. Cook for about 20-30 minutes until the roux turns a deep brown color, similar to chocolate.

  2. 2

    Sauté the Vegetables

    Once the roux is ready, add the diced onion, green bell pepper, celery, and minced garlic. Stir and cook for about 5-7 minutes, until the vegetables are softened.

Cooking

  1. 3

    Add the Sausage and Chicken

    Stir in the sliced Andouille sausage and the chicken thighs. Cook for another 5 minutes, stirring occasionally to brown the chicken slightly.

  2. 4

    Combine the Liquids

    Gradually pour in the chicken broth and diced tomatoes, stirring to combine. Add the Cajun seasoning, bay leaves, salt, and black pepper. Bring the mixture to a boil.

  3. 5

    Simmer the Etouffee

    Once boiling, reduce the heat to low and let it simmer uncovered for about 30-40 minutes, stirring occasionally, until the chicken is cooked through and the flavors meld.

Serving

  1. 6

    Serve the Etouffee

    Remove the bay leaves before serving. Spoon the Etouffee over cooked white rice and garnish with sliced green onions. Enjoy your rich and flavorful stew!

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