Chicken Etouffee

     I have to pay tribute to my NOLA roots with this great etouffee. Normally made with crawfish or shrimp this dish can be easily be made with chicken to help bring down the cost. Serve some over a bowl of warm rice with a little lagniappe and laissez bon ton rouleaux!

This is normally made with bell pepper but because my fiance doesn't care for it I left it out.

Start with:

1 pound sliced Chicken Breast ( or gator which taste like chicken) Just Kidding

Celery (2 stalks)

1 Med Onion

2 cloves crushed Garlic

4 Tablespoons of Butter

3 Tablespoons Flour

1 Tablespoon of Worcestershire Sauce and Cajun Seasoning

1 Teaspoon of salt

Can of Tomato Paste

2 Cups Chicken Broth

And a pot and spoon.

    NOTE:  The Cajun seasoning contains a lot of heat and spice on its own which is why I am not using additional spices or pepper.

    Set your stove to Med Heat and cook the chicken with the salt until it becomes lightly brown around the edges. Then remove and set aside.

    Drop in the butter and flour stirring continuously until it becomes a light brown. This will make the rue which will help add flavor as well as thicken the sauce.

    Then add the onion and celery and cook till slightly translucent.

    Once this is done add the rest of the ingredients to the pot including the chicken, stir and simmer for 30 minutes.

     Traditionally it is served over rice, but I am sure it would taste fine over pasta as well. This recipe serves 4 and goes great with beer or a nice white wine. I Garonte!