1. Food
You can opt-out at any time. Please refer to our privacy policy for contact information.

Discuss in my forum

Chicken Etouffee

User Rating 4.5 Star Rating (2 Reviews)


Straight from New Orleans, this fabulous Cajun/Creole main dish is simple and delicious.

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 6 servings


  • 2 tablespoons butter
  • 2 tablespoons oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1/2 cup chopped celery
  • 1 green bell pepper, chopped
  • 6 boneless skinless chicken breasts
  • 1/4 cup flour
  • 1/8 teaspoon cayenne pepper
  • 1-1/2 teaspoons Cajun or Creole seasoning blend
  • 1 (14 ounce) can chicken broth
  • 1 (14 ounce) can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 pound small raw shrimp, devined and peeled


In large skillet, melt butter and oil together over medium heat. Add vegetables and stir. Meanwhile, cut chicken breasts into 3 pieces each and dredge in a mixture of the flour, cayenne pepper, and the seasoning blend.

Remove vegetables from skillet. Add coated chicken to the skillet along with any remaining flour mixture; cook and stir until browned, about 5-6 minutes. Return vegetables to skillet along with chicken broth, tomatoes, and tomato paste. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until chicken is cooked and sauge is thickened.

Add shrimp to the skillet; simmer for 3-5 minutes longer until shrimp curl and turn pink. Serve over hot cooked rice.

User Reviews

Reviews for this section have been closed.

 4 out of 5
Yum, Guest Grant

Delicious and easy recipe. Two of my fave things when cooking. Didn't use shrimp as I am allergic. I will replace shrimp with sausage next time. Also I will replace chicken breasts with boneless skinless thighs. (dark meat has more flavour and is more tender)

7 out of 8 people found this helpful.

See all 2 reviews

©2014 About.com. All rights reserved.