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
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.
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
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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