Chicken Etouffee
Straight from New Orleans,
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 ounce) can chicken broth
1 (14 ounce) can diced tomatoes, undrained
2 tablespoons tomato paste
1 pound small raw shrimp, devined and peeled
PREPARATION:
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. Add coated chicken to the skillet along with
any remaining flour mixture; cook and stir until browned, about 5-6 minutes.
Return vegetables to skillet along with chicken broth, tomatoes, and tomato
paste. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until
chicken is cooked and sauge is thickened.
Add shrimp to the skillet; simmer for 3-5 minutes longer until shrimp curl and
turn pink. Serve over hot cooked rice.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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