• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

Chicken Etoufee

  • Recipe Submitted by on

Category: Seafood, Poultry, United States

 Ingredients List

  • 3/4 c Onion, half fine cut and
  • -half rough cut.
  • 3/4 c Bell pepper, fine cut.
  • 3/4 c Celery, fine cut.
  • 3 Little green onions, fine
  • -chop.
  • 1 lg Clove garlic, fine chop.
  • 2 ts Cajun chicken spice
  • -mixture.
  • 3 Pats butter.
  • 3 tb Dry roux.
  • 3 c Chicken broth.
  • 2 Chicken breasts.


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.

Courtesy of Dale & Gail Shipp, Columbia Md. Converted by MMCONV vers.

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