Chorizo Etouffée Recipe

Brown chorizo and set aside

Heat a large Dutch oven or heavy skillet over medium-high heat. Add the chorizo (no additional oil). Cook, breaking up the sausage with a spoon, until the fat renders and the chorizo is browned and slightly crisp, about 5–7 minutes. Use a slotted spoon to transfer the chorizo to a bowl, leaving rendered fat in the pan.

Sear chicken

If the pan looks dry, add 1 tablespoon vegetable oil. Increase heat to medium-high. Season the chicken pieces lightly with 1/2 tsp kosher salt and a few grinds of black pepper. Add chicken in a single layer and sear until golden on the first side, about 3 minutes. Flip and cook another 2 minutes until lightly browned but not cooked through. Transfer chicken to the bowl with chorizo.

Reduce heat to medium. If the pan is dry, add remaining 1 tablespoon vegetable oil and 2 tablespoons butter. Add diced onion, celery, and both bell peppers. Cook, stirring occasionally, until vegetables are softened and the onions are translucent, about 6–8 minutes. Stir in minced garlic and minced jalapeño (if using) and cook 30–45 seconds until fragrant.

Push the vegetables to one side of the pan. Add remaining 1 tablespoon butter and sprinkle the flour over the vegetables and fat, stirring constantly to form a light roux. Cook the roux for 2–3 minutes, stirring, until it smells slightly nutty and turns a light golden-brown (this will help thicken the sauce).

Stir in smoked paprika, cumin, oregano, cayenne, remaining 3/4 tsp kosher salt and 1/4 tsp black pepper. Mix to coat the roux and vegetables. Add tomato paste and cook 1 minute, stirring to caramelize slightly.

Gradually pour in 2 cups chicken stock while stirring or whisking to incorporate the roux and avoid lumps. Scrape up any browned bits from the bottom of the pan (deglaze). Bring the mixture to a gentle simmer.

Return the browned chorizo and seared chicken (with any accumulated juices) to the pan. Add Worcestershire sauce. Stir to combine, reduce heat to low, cover partially, and simmer gently for 12–15 minutes until the chicken is cooked through and the sauce has thickened to a spoon-coating consistency. Stir occasionally to prevent sticking.

Taste and adjust seasoning: add more salt, cayenne, or hot sauce if you want additional heat. Stir in fresh lime juice to brighten the flavors.

Fold in chopped cilantro and half of the sliced green onions. Let sit off heat for 2 minutes to meld flavors.

Serve the chorizo étouffée over warm cooked white rice or with warm tortillas. Garnish with remaining green onions, an extra sprinkle of cilantro, and hot sauce on the side.