Recipe by SmithFam5
"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."
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ground black pepper
ground cayenne pepper
extra-virgin olive oil
1 (16 ounce) package
skinless, boneless chicken breast halves, cubed
green bell pepper, chopped
celery, chopped, or more to taste
butter, or more to taste
water, or as needed to cover
As my husband said- home run! He loved this. I didn't add the celery (cause I didn't have any) and I added German sausage crumbles (cause it needed to get used) and left everything else as is. The heat was just right- manageable but hot. It was very good. My husband said his belly is really happy. Lol
I like the recipe just changed a bit. after taking the chicken out i added the additional flour and allowed it to become a paste and brown then added the vegetables like the recipe says but instead of water I used chicken broth and added a can of stewed tomatoes. I added a bit of water to thin out. I let everything simmer until meat pulled apart. And served it over brown rice.
My family and I had the most wonderful cajun food in Colorado, of all places. Once we returned home, I decided I needed to try to make etouffee. The crawfish around here aren't very abundant, so I looked for chicken and found this one. It's flavorful, if a little heavy. I loved it, but my family found it only so so.
I left the celery out and added sausage. AWESOME! Reminds me of how my uncle ray used to make etoufee. Delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 145
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