Smothered Cajun Chicken Drumsticks and Rice

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

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Tender Cajun-seasoned chicken drumsticks simmered in a rich homemade onion and pepper gravy and served over fluffy white rice.

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Main Course

Cuisine: American, Cajun-Inspired

Keyword: chicken and rice, chicken drumsticks, smothered chicken

Servings: 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. Cook the white rice separately according to its package directions while the chicken cooks.
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 and the 2 tablespoons of chopped fresh parsley, taste, and adjust the seasoning.
Serve the chicken and gravy over white rice. Finish with parsley or green onions.

Notes

Pat the drumsticks dry and brown without crowding; work in batches if needed. Check the thickest part without touching bone for at least 165°F, then cook until tender.
Stir the roux continuously and add broth gradually while whisking. If the gravy is thin, simmer uncovered; if thick, loosen with a little broth.
Cajun blends vary in salt and heat. Taste before adding salt, and omit the optional cayenne for a milder pot; bone-in thighs can be used with cooking time adjusted for doneness.

Estimated nutrition is for one-sixth of the recipe, including rice and all gravy, using nine USDA-standard skin-on drumsticks with 133 g edible meat and skin each. Bones are excluded. Regular chicken broth and a Cajun seasoning reference with 160 mg sodium per quarter teaspoon are used; all listed oil and butter are counted. Actual values vary with drumstick size and brands. Optional cayenne, extra salt and garnish are excluded; label-unreported seasoning nutrients are treated as negligible.

Nutrition