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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

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 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.

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