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creamy chicken etouffee

Creamy Chicken Etouffee

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  • Author: Retrogirl
  • Total Time: 2 hours, ten minutes
  • Yield: 4 servings 1x


Creamy, spicy, Cajun goodness!



4 large chicken breast halves

salt and pepper to taste

1/2 cup butter

3/4 cup all purpose flour

1 medium onion, diced

1 medium green or red pepper, diced

1/2 cup diced celery

23 garlic cloves, minced

12 ounces beer

1 quart chicken broth

2 teaspoons brown sugar

1/4 cup hot sauce

1 tablespoon Worcestershire sauce


Heat a few teaspoons of oil in a Dutch oven and sear the chicken on both sides.

Sprinkle with salt and pepper when almost finished.

Remove the chicken from the pan, then add the butter to the pan.

Let the butter melt, and stir in the flour to make a roux. Cook and stir 8-10 minutes until browned.

Stir in the onion, celery, and peppers and cook 2-3 minutes until softened. 

Stir in the garlic and beer, and scrape the bottom of the pan to loosen any lovely bits stuck to the bottom of the pan.

Add the broth, brown sugar, hot sauce, and Worcestershire sauce, and stir it all in.

Bring to a simmer and put the chicken back in the pot.

Simmer for one hour, then remove the chicken and shred it.

Return the chicken to the pot and let simmer another 30 minutes until the sauce is thickened.


Serve over hot cooked rice, and top with chopped parsley, chopped green onions, or more hot sauce.

  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Cajun
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