Chicken Etouffee - cooking recipe
Ingredients
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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
Preparation
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Cut chicken into one inch chunks and toss with 2 tablespoons of cajun seasoning.
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).
Add tomato paste and stir to distribute.
Add flour and cook while stirring constantly for 2 minutes.
Add chicken stock and 2 tablespoons of cajun seasoning. Bring to a boil.
Add chicken back to pot and cook over medium heat until chicken is cooked through.
Add scallions, check for seasoning and serve over cooked rice.
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