Shrimp and Chicken Etouffee over Rice
Words can't describe the incredible flavor of this dish. Just delicious!
8 Tbs. butter
8 Tbs. flour
1 large onion, chopped
1 1/2 cup celery, cut lengthwise and chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
6 garlic cloves, crushed and chopped
4 cups chicken broth
2 Tbs. olive oil
1 lb. boneless chicken breast, cut into 1” pieces
1 lb. jumbo shrimp, shelled and deveined
1 Tbs. teaspoon thyme
1 can diced tomatoes – fire-roasted or 3-4 large tomatoes, chopped
2 Tbs. creole seasoning
2 Tbs. Worcestershire sauce
salt and pepper to taste
1/2 cup green onions, sliced
1/2 cup fresh parsley, chopped
White or brown rice
1. Prepare rice according to package directions for 6 servings.
2. In a large stock pot, melt butter over medium low heat until it starts to brown. Sprinkle the flour into the melted butter and continue to cook until the mixture turns a dark brown. Be sure to keep an eye on the heat and mix with a wooden spatula. This will create the roux and it the most important step in this dish.
3. It should take about 20 minutes.
4. Add the onion, celery and peppers to the roux, stir and cook until tender. Add garlic and cook for a minute longer.
5. Add broth, thyme, tomatoes, creole seasoning and Worcestershire sauce and simmer for 25 minutes.
6. In a separate pan, season chicken with salt and pepper and sauté in olive oil until chicken is just about done.
7. Add the shrimp to the pan and cook about 5 minutes longer.
8. Add chicken and shrimp to the stock pot; stir.
9. Add green onions and parsley to the pot; stir and simmer for 10 minutes.
10. Spoon cooked rice into bowls and ladle etouffee over the rice.
11. Serve and enjoy!