Chicken Etouffee - cooking recipe

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
Preparation
    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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