Bayou Bourbon Chicken Étouffée Supreme

A luxurious Louisiana classic where tender chicken thighs luxuriate in a mahogany roux enriched with bourbon and brandy, kissed by the holy trinity an...

6 servings
Cajun & Creole Cuisine
🟡Intermediate★★★☆☆
Aug 2, 2025
29 views

Ingredients

🥩

2 pounds

boneless, skinless chicken thighs

cut into 2-inch pieces, patted dry

🌾

1/2 cup

All-purpose flour

for dredging

🥬

1 large

yellow onion

medium dice, about 2 cups

🥩

3 cups

low-sodium chicken stock

warm

🥬

3 stalks

celery ribs

medium dice, about 1 cup

🌾

3 cups

Steamed long-grain white rice

for serving

🥬

1 large

green bell pepper

medium dice, about 1 cup

🥬

6 stalks

green onions

thinly sliced, white and green parts separated

🥛

2 tablespoons

Unsalted butter

for finishing

🥬

4 large

Creole tomatoes

peeled, seeded, and roughly chopped

💧

1/4 cup

brandy

VSOP quality

🥛

1/2 cup

Unsalted butter

room temperature

🌶️

4 sprigs

fresh thyme

📦

3 leaves

bay leaves

📦

1/2 cup

bourbon

high quality, preferably Four Roses or Buffalo Trace

🥬

2 tablespoons

tomato paste

📦

1/2 cup

flat-leaf parsley

roughly chopped, plus extra for garnish

🥬

6 cloves

garlic cloves

minced

🥬

2 teaspoons

freshly ground black pepper

🥬

1 teaspoon

Cayenne pepper

💧

2 tablespoons

Worcestershire sauce

💧

1 tablespoon

Crystal hot sauce

🫒

1/4 cup

Vegetable oil

🌶️

1 tablespoon

Kosher salt

🌶️

1 tablespoon

Smoked paprika

Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other

Instructions

Step 1
Season boneless, skinless chicken thighs generously with 2 teaspoons Kosher salt, 1 teaspoon freshly ground black pepper, Cayenne pepper, and Smoked paprika. Dredge the seasoned chicken in All-purpose flour, shaking off excess. This creates a flavorful crust and helps thicken the étouffée.
Step 2
Heat a heavy-bottomed Dutch oven over medium-high heat until smoking hot, about 3 minutes. Add 2 tablespoons Vegetable oil and 2 tablespoons Unsalted butter. When the butter foams and subsides, carefully add the floured chicken in a single layer without crowding. Sear undisturbed for 3-4 minutes until deeply golden, then flip and sear the other side. You're building fond - those dark brown bits that will flavor your entire dish. Transfer to a plate.
Step 3
Reduce heat to medium. Add remaining Unsalted butter and let it foam, then whisk in an equal amount of flour to create a roux. Cook this roux slowly, stirring constantly with a wooden spoon, for 8-10 minutes. You're aiming for a color between peanut butter and milk chocolate - this is the soul of your étouffée. If the roux starts smoking, immediately remove from heat and continue stirring.
Step 4
Add yellow onion, green bell pepper, and celery ribs to the roux. This is your holy trinity - cook for 6-7 minutes until vegetables are softened and the roux darkens further. The moisture from the vegetables will help prevent the roux from burning while developing complex flavors.
Step 5
Stir in garlic cloves and cook for 30 seconds until fragrant. Add tomato paste and cook for another 2 minutes, stirring constantly. The tomato paste will caramelize and deepen in color, adding umami and helping to balance the sweetness of the vegetables.
Step 6
Deglaze the pot with bourbon, scraping up all the fond from the bottom. Let the alcohol cook off for 2 minutes - you should smell the oak and vanilla notes, not harsh alcohol. Add brandy and cook for another minute.
Step 7
Return seared chicken to the pot along with any accumulated juices. Add Creole tomatoes, Worcestershire sauce, Crystal hot sauce, bay leaves, fresh thyme, and white parts of green onions. Pour in warm low-sodium chicken stock until ingredients are just covered.
Step 8
Bring to a gentle simmer, then reduce heat to low. Cover with lid slightly ajar and simmer for 35-40 minutes, stirring occasionally. The étouffée should bubble gently - a vigorous boil will break the chicken apart. You're looking for the sauce to coat the back of a spoon.
Step 9
Remove bay leaves and fresh thyme. Taste and adjust seasoning with additional Kosher salt and freshly ground black pepper. The étouffée should be rich, complex, and have a gentle heat that builds.
Step 10
Finish by stirring in remaining Unsalted butter for gloss and richness. Add flat-leaf parsley and green parts of green onions. Let rest for 5 minutes to allow flavors to meld.
Step 11
Serve over hot Steamed long-grain white rice in warmed bowls. Garnish with additional flat-leaf parsley and a final drizzle of the sauce.

✨Chef's Tips

  • ★For the perfect roux color, use the spoon test: dip a metal spoon into the roux and check the color against a piece of milk chocolate. The roux will continue to darken slightly after adding vegetables, so pull it just before your target color.
  • ★Always warm your chicken stock before adding to the roux. Cold liquid can cause the roux to seize and create lumps. Professional kitchens keep stock at 180°F - at home, microwave it for 90 seconds.
  • ★The secret to restaurant-quality étouffée is patience with the roux. A properly cooked roux should smell like toasted nuts and have a silky texture. If it smells burnt, start over - there's no fixing burnt roux.
  • ★For advanced flavor layering, reserve 2 tablespoons of the bourbon and add it in the final minute of cooking. This preserves the brighter bourbon notes that would otherwise cook off during the long simmer.
  • ★To achieve the perfect consistency, the étouffée should coat the rice without drowning it. If too thick, add warm stock 1/4 cup at a time. If too thin, simmer uncovered for 5-7 minutes to reduce.
étoufféeLouisianacomfort foodbraisedweeknight dinnerentertainingspicyone-pot