CHICKEN ÉTOUFFéE
Steps:
- Gather the ingredients.
- In large skillet , melt butter and oil together over medium heat.
- Add vegetables and stir.
- Meanwhile, cut chicken breasts into 3 pieces each.
- Dredge in a mixture of the flour, cayenne pepper, and the seasoning blend.
- Remove vegetables from skillet and set aside on a plate.
- Add coated chicken to the skillet along with any remaining flour mixture; cook and stir until browned, about 5 to 6 minutes. The flour and the chicken should both be brown.
- Return vegetables to skillet along with chicken broth, tomatoes, and tomato paste.
- Bring to a boil, then reduce heat and simmer for 10 to 15 minutes or until chicken is cooked and sauce is thickened.
- Add shrimp to the skillet; simmer for 3 to 5 minutes longer until shrimp curl and turn pink.
- Serve over hot cooked rice and garnish with chopped scallion. Enjoy!
Nutrition Facts : Calories 384 kcal, Carbohydrate 13 g, Cholesterol 209 mg, Fiber 2 g, Protein 50 g, SaturatedFat 4 g, Sodium 1178 mg, Sugar 4 g, Fat 14 g, ServingSize 6 servings, UnsaturatedFat 0 g
CHEF JOHN'S SHRIMP ETOUFFEE
We're going to use this spicy and delicious New Orleans classic to demonstrate that it is possible to get good results from using waterlogged frozen shrimp, which unfortunately is sometimes the only option. To make them work we've got to use a few tricks. I prefer this with little chunks of browned chicken or pork, actually.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 1h15m
Yield 4
Number Of Ingredients 23
Steps:
- Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl.
- Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend.
- Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more.
- Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary.
- Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend.
- Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste.
- Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute.
- Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.
Nutrition Facts : Calories 423.6 calories, Carbohydrate 30.2 g, Cholesterol 368.9 mg, Fat 14.7 g, Fiber 1.8 g, Protein 40.8 g, SaturatedFat 6.7 g, Sodium 1114 mg, Sugar 2.3 g
EMERIL'S SHRIMP ETOUFFEE
Bought a new Dutch Oven and this recipe from Emeril Lagasse (sp?) came with it. Gave it a try and it was pretty simple and DH loved it. It looked pretty impressive too. Served it with steamed white rice. I'm guessing at the serving size as it only states 3 quarts. Edited to include shrimp and amount (how could I forget something that important) thanks Grease for bringing it to my attention. Also for the Essence I used recipe#14372.
Provided by Bonnie G 2
Categories < 4 Hours
Time 1h55m
Yield 3 quarts, 10 serving(s)
Number Of Ingredients 15
Steps:
- in 3.5 quart dutch oven (or heavy pan) set over medium heat, melt butter, Once butter melted, add flour to pot and stir continuously to make a roux, Stir roux over medium heat until it becomes the color of peanut butter, about 5 minutes.
- Add onions, peppers, celery and garlic to roux, cook stirring often for about 10 minutes.
- Pour tomatoes into pot and season with bay leaves, salt and 1 tablespoon of Emeril's Original Essence (I used the recipe on Zaar), Cook tomatoes for 2-3 minutes and then add stock, Use a whisk to briskly incorporate the stock into the roux, bring to a boil, then reduce to a simmer, Cook the etouffee stirring occasionally for 45 minutes.
- Peel and devein the shrimp - I left tails on. Season the shrimp with the remaining tablespoon of Emeril's Original Essence and add to the pot, stirring to evenly distribute shrimp, Cook the shrimp for 5-7 minutes, or until shrimp are cooked through, Add chopped parsley to pot and stir to combine, Serve etouffee with steamed white rice, Garnish with green onion tops.
Nutrition Facts : Calories 210.4, Fat 8.6, SaturatedFat 4.6, Cholesterol 190.2, Sodium 1252.1, Carbohydrate 12.7, Fiber 1.9, Sugar 3.2, Protein 20.4
CHICKEN ETOUFFEE
This isn't a true etouffee like the shrimp or crawfish you'll see at a restaurant. Which is probably why I and my family like it so much.
Provided by SmithFam5
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk flour, salt, black pepper, and cayenne pepper together in a bowl.
- Heat 1/4 cup butter and olive oil in a large skillet. Dredge chicken cubes in seasoned flour and fry in the hot butter and oil until golden brown and no longer pink inside, about 10 minutes. Remove chicken, leaving butter mixture in skillet. Reduce heat to low.
- Stir 1 tablespoon leftover seasoned flour into pan drippings in skillet; cook and stir until the mixture forms a paste and cooks to the color of dark caramel, 10 to 15 minutes. Watch carefully and stir constantly to avoid burning. Add bell pepper, onion, celery, garlic, and 2 more tablespoons butter to flour paste and toss to coat vegetables with butter and browned flour mixture. Cook and stir until vegetables are soft, about 10 minutes.
- Pour in enough water to cover vegetables, add bay leaves, and bring to a simmer. Return chicken to skillet and cook until flavors are blended, about 10 more minutes. Serve with cooked rice.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 60.2 g, Cholesterol 69.4 mg, Fat 16.1 g, Fiber 3.1 g, Protein 22.1 g, SaturatedFat 8.2 g, Sodium 1297.9 mg, Sugar 2.6 g
CHICKEN ETOUFFEE
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Season the chicken pieces with salt and cayenne pepper.
- Heat the oil in a large dutch oven over medium high heat and sear chicken pieces on both sides until golden brown. Remove to a platter and reserve.
- Add butter to pan and when melted, add flour, and stir to combine well. Continue to cook roux, stirring constantly, until chocolate brown, about 12 to 15 minutes.
- Immediately add onion, celery, bell pepper, and bay leaves and cook until soft, 2 to 3 minutes. Add garlic and cook another 2 minutes, then add the beer and stir well to loosen any brown bits from pan bottom. Add the stock, brown sugar, hot sauce, and Worcestershire sauce and stir to combine well. Bring to a boil, return chicken pieces to the pot, and simmer for 1 hour and 15 minutes, until chicken is very tender.
- Remove chicken pieces to a platter and when cool enough to handle, remove chicken meat from the bones. Return chicken meat to etouffee and continue to cook another 30 minutes, until sauce is thickened and flavorful and chicken is beginning to fall apart. Add chopped parsley and stir well to combine. Taste and adjust seasoning, if necessary, and serve immediately over rice or other starch of choice.
More about "shrimp and chicken etouffee food"
SHRIMP ÉTOUFFéE RECIPE - SERIOUS EATS
From seriouseats.com
SHRIMP ÉTOUFFéE {CLASSIC CAJUN RECIPE} - CHEF DENNIS
From askchefdennis.com
SHRIMP ÉTOUFFéE (CLASSIC CAJUN RECIPE) - SIMPLY RECIPES
From simplyrecipes.com
CHICKEN ÉTOUFFéE - OUR SALTY KITCHEN
From oursaltykitchen.com
SHRIMP ETOUFFEE (STEP-BY-STEP) - SPEND WITH PENNIES
From spendwithpennies.com
SHRIMP ETOUFFEE RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
SHRIMP ETOUFFEE - CLOSET COOKING
From closetcooking.com
CREOLE SHRIMP ÉTOUFFéE | THE RECIPE CRITIC
From therecipecritic.com
SHRIMP ETOUFFEE - DINNER AT THE ZOO
From dinneratthezoo.com
[HOMEMADE] SHRIMP ÉTOUFFéE : R/FOOD - REDDIT.COM
From reddit.com
CRAWFISH ETOUFFEE - AMANDA'S COOKIN' - FISH & SEAFOOD
From amandascookin.com
CRAWFISH ETOUFFEE RECIPE
From allrecipes.com
SHRIMP ÉTOUFFéE | EMERILS.COM
From emerils.com
SHRIMP ÉTOUFFéE RECIPE - QUICK FROM SCRATCH FISH & SHELLFISH
From foodandwine.com
BEST RECIPE FOR SHRIMP ETOUFFEE, EASY POTLUCK RECIPES HEALTHY, EASY ...
From s3.amazonaws.com
EASY SHRIMP ETOUFFEE RECIPE WITH CREAM OF MUSHROOM
From kitchenetterecipes.blogspot.com
CALORIES IN SHRIMP ETOUFFEE (FROM COOKING LIGHT)
From recipes.sparkpeople.com
SHRIMP ÉTOUFFéE RECIPE - SOUTHERN LIVING
From southernliving.com
AN INSIDER'S GUIDE TO HOUSTON BLACK RESTAURANT WEEK
From chron.com
CHICKEN, SAUSAGE AND SHRIMP ÉTOUFFéE - MY KITCHEN LITTLE
From mykitchenlittle.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love