Begin by finely chopping the onion, green bell pepper, red bell pepper, and celery. Mince the garlic, and slice green onions and parsley for garnish.

Heat a large skillet over medium-high heat and add a splash of avocado oil. Season the boneless chicken thighs with Cajun seasoning, then add them to the skillet. Sear the chicken for 3-5 minutes per side, until golden brown.

In the same skillet, reduce the heat to medium and melt the butter. Whisk in flour, stirring continuously for 10-15 minutes until the roux darkens to a medium brown.

Add the chopped onion, green bell pepper, red bell pepper, and celery to the roux. Sauté for about 10 minutes, then add minced garlic and cook for an additional minute.

Gradually whisk in warm chicken broth, stirring until smooth. Optionally, add browning sauce. Return seared chicken and let it simmer on low for 30 minutes.

Remove chicken, cut into bite-sized pieces, and return to pot. Stir in freshly chopped parsley and adjust seasoning to taste.

Serve your Chicken Étouffée hot over cooked white rice and garnish with sliced green onions.