Cajun Chicken Etouffee

Cajun Chicken Etouffee

What You'll Need:

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 ounces) can chicken broth
1 (14 ounces) can diced tomatoes, undrained
2 tablespoons tomato paste
1 pound small raw shrimp, deveined and peeled

How to Make It:

1. In a large skillet, melt butter and oil together over medium heat.

2. Add vegetables and stir.

3. Meanwhile, cut chicken breasts into 3 pieces each and dredge in a mixture of the flour, cayenne pepper, and the seasoning blend.

4. Remove vegetables from skillet and set aside on a plate.

5. Add coated chicken to the skillet along with any remaining flour mixture; cook and stir until browned, about 5-6 minutes.

The flour and the chicken should both be brown.

6. Return vegetables to skillet along with chicken broth, tomatoes, and tomato paste.

7. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until chicken is cooked and sauce is thickened.

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