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Smothered Cajun chicken drumsticks covered in onion gravy and served over white rice
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Smothered Cajun Chicken Drumsticks and Rice

Tender Cajun-seasoned chicken drumsticks simmered in a rich homemade onion and pepper gravy and served over fluffy white rice.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner, Main Course
Cuisine: American, Cajun-Inspired
Keyword: chicken and rice, chicken drumsticks, smothered chicken
Servings: 6 people

Equipment

  • 1 large deep skillet or Dutch oven
  • 1 Wooden spoon
  • 1 Whisk
  • 1 instant-read food thermometer

Ingredients

For the Chicken

  • 8–10 chicken drumsticks
  • 1 tablespoon olive oil
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • Salt to taste

For the Cajun Gravy

  • 2 tablespoons vegetable oil
  • 3 tablespoons all-purpose flour
  • 1 large yellow onion sliced
  • 1 green bell pepper sliced
  • 2 celery ribs diced
  • 4 cloves garlic minced
  • 3 cups chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Cajun seasoning plus more to taste
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper optional
  • 1 tablespoon butter
  • 2 tablespoons chopped fresh parsley

For Serving

  • 3 cups cooked long-grain white rice
  • Chopped fresh parsley or sliced green onions for garnish

Instructions

  • Pat the chicken drumsticks completely dry. Coat with olive oil and season with Cajun seasoning, smoked paprika, garlic powder, onion powder, thyme, black pepper, and salt as needed.
  • Heat a large deep skillet or Dutch oven over medium-high heat. Sear the drumsticks for 3 to 4 minutes per side until browned. Transfer to a plate.
  • Reduce the heat to medium. Add the vegetable oil and flour. Cook for 3 to 4 minutes, stirring continuously, until the roux reaches a medium caramel-brown color.
  • Add the onion, bell pepper, and celery. Cook for 5 to 7 minutes. Add garlic and cook for 30 seconds.
  • Gradually pour in the chicken broth while whisking. Add Worcestershire sauce, Cajun seasoning, smoked paprika, thyme, and optional cayenne.
  • Bring the gravy to a gentle simmer and cook for 3 to 5 minutes.
  • Return the drumsticks to the skillet and spoon gravy and vegetables over the chicken.
  • Cover, reduce the heat to medium-low, and simmer for 30 to 35 minutes, turning once.
  • Check the thickest part of the chicken without touching the bone. It must reach at least 165°F.
  • Remove the lid and simmer for 5 to 10 minutes if the gravy needs to thicken.
  • Stir in the butter, taste, and adjust the seasoning.
  • Serve the chicken and gravy over white rice. Finish with parsley or green onions.

Notes

Season carefully because Cajun seasoning blends vary in sodium. Taste the gravy before adding extra salt. Browning the drumsticks creates flavor that carries into the gravy. If the gravy is too thick, add a little broth; if it is too thin, simmer uncovered.
Nutrition is an estimate per serving, based on 6 servings. Values vary with drumstick size, Cajun seasoning brand, broth, and rice portions.