Dutch Oven Love

Dutch Oven Love: Our Favorite Étouffée Recipe

A stew isn’t a stew unless it’s made in a Dutch oven. These essential kitchen items are a must for any home cook. With their heavy base and even cooking, Dutch ovens are perfect for everything from soups and stews to pasta and slow-roasted meats.

One of our absolute favorite dishes to make in ours is étouffée—a New Orleans classic that’s rich, spicy, and full of soul. This hearty dish brings together shrimp, chicken, and sausage in a warm Cajun-seasoned gravy that’s best served over rice.

We’ve had our Dutch oven for years, and even though it looks well-loved, it still performs like a champ. There’s just something about the way it holds heat and builds flavor. Every time we pull it out for this recipe, it feels like home.

Dutch Oven Cajun Étouffée

Serves: 4–6 | Cook time: 1 hour

Ingredients:

• 2 tablespoons butter

• 2 tablespoons flour

• 1 tablespoon olive oil

• 1 small yellow onion, chopped

• 1 bell pepper, chopped

• 2 celery stalks, chopped

• 3 garlic cloves, minced

• 1 teaspoon Cajun seasoning (add more if you like a kick!)

• 1 teaspoon smoked paprika

• ½ teaspoon thyme

• 1 bay leaf

• 1 (14.5 oz) can diced tomatoes, drained

• 2 cups chicken broth

• ½ pound chicken thighs, cut into bite-sized pieces

• ½ pound andouille sausage, sliced

• ½ pound raw shrimp, peeled and deveined

• Salt and pepper, to taste

• Cooked white rice, for serving

• Chopped parsley or green onions, for garnish

Instructions:

1. Make the roux:
   In your Dutch oven, melt the butter over medium heat. Whisk in the flour and stir constantly until it turns a deep golden brown—about 5–7 minutes. Don’t rush this step! It adds deep flavor.

2. Sauté the trinity:
   Add olive oil, then toss in the onion, bell pepper, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.

3. Season and simmer:
   Stir in Cajun seasoning, paprika, thyme, and bay leaf. Add the diced tomatoes and chicken broth. Mix well.

4. Add the protein:
   Add in the chicken and sausage. Bring everything to a simmer, reduce heat to low, cover, and let it cook for about 30 minutes—until the chicken is tender and the flavors have melded.

5. Finish with shrimp:
   Add the shrimp and cook for another 5–7 minutes, or until shrimp is pink and fully cooked. Taste and season with salt and pepper as needed.

6. Serve:
   Ladle the étouffée over a bed of warm rice and sprinkle with parsley or green onions.

This dish is comfort in a bowl. The kind of meal that makes your kitchen smell incredible and brings everyone to the table. If you’ve got a Dutch oven, give this recipe a try—you won’t be disappointed.

I got my Dutch Oven here: https://amzn.to/44t7y5R