Straight from New Orleans, this fabulous Cajun/Creole main dish is simple and delicious. Chicken etouffée is a takeoff on Shrimp or crawfish etouffée. This type of recipe is simply meat "smothered" in a rich sauce made by starting with a roux, which is a mixture of fat and flour cooked together until the flour turns brown.
Roux is a classic recipe that is used in many Cajun and Creole dishes. Most roux is made with oil—in this recipe, butter is added for more flavor and richness. As the flour browns in the fat, it begins to taste nutty, but the thickening power is lost. That's why so much flour is used in this recipe relative to the amount of liquid. Typically, a roux is cooked separately and added to the dish—in this recipe, the roux is cooked along with the chicken to save time.
You can find Cajun or Creole seasoning blends at most large supermarkets. They are a combination of spices including garlic powder, onion powder, paprika, lots of peppers, oregano, and other ingredients. Most are fairly spicy, so adjust the amount used in this recipe to your taste.
- 2 tablespoons butter
- 2 tablespoons oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 cup chopped celery
- 1 green bell pepper, chopped
- 6 boneless skinless chicken breasts
- 1/4 cup flour
- 1/8 teaspoon cayenne pepper
- 1 1/2 teaspoons Cajun or Creole seasoning blend
- 1 (14 ounces) can chicken broth
- 1 (14 ounces) can diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 pound small raw shrimp, deveined and peeled
Gather the ingredients.
In large skillet, melt butter and oil together over medium heat.
Add vegetables and stir.
Meanwhile, cut chicken breasts into 3 pieces each and dredge in a mixture of the flour, cayenne pepper, and the seasoning blend.
Remove vegetables from skillet and set aside on a plate.
Add coated chicken to the skillet along with any remaining flour mixture; cook and stir until browned, about 5 to 6 minutes. The flour and the chicken should both be brown.
Return vegetables to skillet along with chicken broth, tomatoes, and tomato paste.
Bring to a boil, then reduce heat and simmer for 10 to 15 minutes or until chicken is cooked and sauce is thickened.
Add shrimp to the skillet; simmer for 3 to 5 minutes longer until shrimp curl and turn pink.
Serve over hot cooked rice.