Chicken Etouffee

It has been a busy week in my house.  Five months after they were originally suppose to be put in our spiral staircase is finally being installed.  Because they have to drill through the concrete floors it has been super loud so I have not been spending time inside prepping or cooking.  We had a couple nights were we had leftover Lasagna and Moladas (recipes to come).  I finally cooked and made Chicken Etouffee.  It is a classic Cajun dish that is full of flavor.  This recipe from Cajun Quick by Jude Theriot is fairly simple and has a simple roux (no stirring for 15 minutes).   When you add the flour you must make sure to stir constantly for 4 minutes before adding the liquids.  When I read over the recipe I was shocked when I read that it said to use a whole stick of butter, so instead I used ½ a stick of butter and ¼ cup of Olive Oil.  I did not have chicken thighs so I just used chicken breasts cut into strips.  I made brown rice with the rest of the chicken stock from the box.     

Chicken Etouffee           

½ stick unsalted butter

¼ cup Olive Oil

2 medium onions, chopped

½ cup thinly sliced celery (3-4 stocks)

3 cloves of garlic, minced

1 red bell pepper, diced

1-2 pounds chicken breasts, sliced

1½ teaspoons Cajun Seasoning Mix

4 Tbsp all-purpose flour

2 Tbsp tomato paste

½ tsp Tabasco sauce

1 tsp Worcestershire sauce 

2 cups chicken broth

1 cup green onions, chopped

½ cup fresh parsley, minced 

Instructions:

1.  Heat a large, heavy skillet over medium heat until hot.  Melt the butter until it begins to smoke, then add olive oil.  Sauté onions, celery, garlic and bell pepper for about 5 minutes, stirring often.

2.  While the vegetables are sautéing, season the chicken with Cajun Seasonings Mix, salt and pepper. 

3.  Add chicken to the skillet.  Brown the chicken nicely, 3 to 4 minutes per side.  Remove from skillet and set aside. 

4.  Add the flour to the skillet, stir constantly for 4 minutes.  Stir in tomato paste, Tabasco sauce and Worcestershire sauce.  Add the chicken stock and stir until sauce begins to thicken.  Add cooked chicken, cover and cook for 12 minutes. 

5.  Remove cover, add green onions and parsley, and cook uncovered for 3 minutes.  Serve hot over rice.