Chicken Étouffée
A rich New Orleans-style chicken etouffée features tender chicken and succulent shrimp in a roux-based sauce with vegetables and aromatic spices.
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Instructions
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Melt butter and oil in a large skillet over medium heat. Sauté vegetables, then remove and set aside.
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Cut chicken breasts into pieces. Dredge chicken in a mixture of flour, cayenne pepper, and seasoning blend.
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Brown the coated chicken in the skillet for 5 to 6 minutes, ensuring both chicken and flour are browned.
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Return vegetables to the skillet. Stir in chicken broth, tomatoes, and tomato paste.
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Bring to a boil, then reduce heat to simmer for 10 to 15 minutes, until chicken is cooked and sauce thickens.
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Add shrimp and simmer for 3 to 5 minutes until they curl and turn pink.
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Serve over hot rice, garnished with chopped scallion.