Recipe information
This New Orleans staple is pronounced “A – Two – Faye” and is our top selling dish! It is a spicy roux based brown gravy with shredded all natural chicken that simply has to be tried to be fully appreciated.
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Main Ingredients
Cooking Instructions
1. Prepare the Chicken
In a large pot, heat the chicken broth over medium heat. Add the chicken thighs and simmer until fully cooked, about 20 minutes. Remove the chicken, shred it, and set aside.
2. Make the Roux
In the same pot, add the vegetable oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the roux is a deep brown color, about 15-20 minutes.
3. Add Vegetables
Once the roux is ready, add the diced onions, green bell pepper, celery, and minced garlic. Cook until the vegetables are soft, about 5-7 minutes.
4. Combine Ingredients
Stir in the shredded chicken, chicken broth, cayenne pepper, paprika, thyme, bay leaves, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally.
5. Serve
Remove the bay leaves. Serve the Chicken Étouffée over cooked white rice and garnish with sliced green onions.