Chicken Etouffee

Submitted by Stirring the Pot

"I received this recipe from a cooking class at Williams-Sonoma. The recipe comes from a local private chef. It's a simply and fairly healthy recipe that packs a lot of flavor. The chef recommends using Paul Prudhome's cajun seasoning and buying your tomato paste in the tube."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 lb boneless skinless chicken breast
• 4 tablespoons butter
• 1⁄2 cup chopped celery
• 1⁄2 cup chopped red pepper
• 1⁄2 cup chopped onion
• 1⁄4 cup all-purpose flour
• 2 tablespoons tomato paste
• 2 tablespoons cajun seasoning (see directions)
• 2 tablespoons cajun seasoning (see directions)
• 1 quart chicken stock
• 1 bunch scallion, sliced thin
• cooked rice

directions

1. Cut chicken into one inch chunks and toss with 2 tablespoons of cajun seasoning.
2. Melt butter in a heavy bottomed saucepan over medium high heat. Add chicken, onions, celery, and red pepper and saute for 3-4 minutes. Pick out chicken and set aside. (you don't want to overcook the chicken).
3. Add tomato paste and stir to distribute.
4. Add flour and cook while stirring constantly for 2 minutes.
5. Add chicken stock and 2 tablespoons of cajun seasoning. Bring to a boil.
6. Add chicken back to pot and cook over medium heat until chicken is cooked through.
7. Add scallions, check for seasoning and serve over cooked rice.

Reviews

[Kerry G]

Stellar! My husband's family is cajun, and they always make etouffee with seafood (which I don't eat) so I was excited to try the recipe. We followed it exactly, using Tony Chaceres as our cajun seasoning, and ommiting the celery (i don't like it). The sauce could have been a bit thicker on the finished product (we'll add a pinch more flour next time) but that was the only issue. We will DEFINITELY make this again, thanks so much for sharing!