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Step 1: Season and Sear the Chicken. Toss the chicken pieces in salt, pepper, smoked paprika, and Cajun seasoning. Heat a tablespoon of oil in a Dutch oven or heavy pot over medium-high heat. Sear the chicken in batches until lightly browned. Remove and set aside.
Step 2: Make the Roux. Reduce heat to medium and add the oil and flour to the same pot. Stir continuously for about 10 to 15 minutes until the roux turns a deep brown color, like peanut butter or milk chocolate. Be patient and don’t stop stirring. This is the soul of the dish.
Step 3: Add the Holy Trinity. Add the diced onion, bell pepper, and celery to the roux. Sauté until softened, about 5 to 7 minutes. Stir in the garlic and cook for another minute.
Step 4: Simmer the Étouffée. Add tomato paste, thyme, bay leaves, and cayenne pepper. Stir well. Slowly add the chicken stock while stirring to avoid lumps. Bring to a simmer, then return the chicken to the pot. Cover and simmer on low heat for 35 to 45 minutes, or until the sauce thickens and the chicken is tender.
Step 5: Finish and Serve. Remove the bay leaves. Stir in chopped parsley and green onions. Taste and adjust seasoning. Serve over steamed white rice with extra green onions or hot sauce on the side.