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Chicken Etoufee

Cuisine: Cajun
Type: Chicken
Serves: 2 people

Recipe Ingredients

3/4 cup 46g / 1.6ozOnion - half fine cut and
  Rough cut
3/4 cup 177mlBell pepper - fine cut
3/4 cup 82g / 2.9ozCelery - fine cut
3   Little green onions - fine
1   Garlic - fine chop
2 teaspoons 10mlCajun chicken spice - mixture
3   Pats butter
3 tablespoons 45mlDry roux
3 cups 711mlChicken broth
2   Chicken breasts

Recipe Instructions

Pre cook the chicken breasts in micro wave for about 10 minutes on high. Set aside to cool.

When cool, pull into strips about the size of a small finger. (You could use an equal amount of leftover roast chicken.)

Singe the rough cut onions in cast iron skillet over medium high heat.

When lightly browned (3-5 minutes). Add the rest of the vegetables, the garlic and the spices.

Add butter and sizzle over medium heat until the vegetables are limp, about 5 minutes. Stir in the dry roux.

Then stir in the chicken broth and simmer uncovered over low heat for 15 min.

Add the chicken and continue to simmer for another 10-15 minutes.

The sauce should be about as thick as a thin gravy.

Serve over rice.

Makes two generous servings.

SHRIMP ETOUFEE: Follow same recipe except: use one small package shrimp (5-6 oz.) decrease vegetable amounts to 1/2 cup each. decrease spice amount to 1 teaspoon Cajun chicken mix. decrease roux to 2 tablespoon decrease butter to 2 pats decrease broth to 1 cup do not precook shrimp.

At the end, add uncooked shrimp and simmer for only 2-3 minutes. Top with dash of Cajun Sunshine if needed.

Source:
LHJ Recipes

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