Words can't describe the incredible flavor of this dish. Just delicious!
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| "Absolutely fabulous flavor - 5 Star!" |
INGREDIENTS
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
PREPARATION
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!
