Shrimp and Chicken Etouffee

I was in the mood for gumbo. As luck would have it, I had all the ingredients for it except the key ingredients! Which would be a bag of crab boil, what I would consider not enough gumbo file and crab.. Last time I made gumbo I had no crab in it which isn’t a issue for me but I heard about it for weeks! In Texas we have a lot of debates and I generally know when to brace for things. From chili with or without beans, best barbecue, etc.. but I’ve learned don’t ever serve anyone gumbo without crab legs. So with that sitting in the back of my head I went a different route. I wasn’t going to readjust my grocery shopping schedule either. Since I was in the mood for it I had to have something in the region. Etouffee was perfect. Now for me I like a crawfish or shrimp etouffee just fine but I really like the texture of shredded chicken. It kind of mimics gumbo texturally. Try this recipe out and let me know what you think!

INGREDIENTS

  • 1/2c Butter
  • 1/2c Cooking Oil
  • 1c Flour
  • 3 Celery Stems, chopped
  • 2 Onions, chopped
  • 1 Yellow Bell Pepper, chopped
  • 6 Garlic Cloves
  • 3 Bay leaves
  • 2 Chicken Breast cooked, shredded
  • 2lb Shrimp, peeled and deveined
  • 3c Vegetable or Seafood Stock
  • 1c Beer
  • 1tsp Cajun Seasoning
  • 1tsp Smoked Paprika
  • Hot sauce
  • 2 Green Onions, chopped

DIRECTIONS

  • MAKE ROUX: To make your roux, start off my heating butter and oil till butter is melted. Then add flour and cook for 20 minutes. Low and slow. Till darker brown and nutty smelling. Do not burn roux.
  • ADD TRINITY: Add in onions, celery, onions, garlic, bell pepper. Combine in the roux.
  • STOCK: Add in vegetable broth, beer, and chicken, season with Cajun seasoning, paprika, and bay leaves and let simmer for 20 minutes till thickened.
  • ADD SHRIMP: Once etouffee is thickened to your likeness add in shrimp. Cook till shrimp is pink. Turn off burner and let shrimp sit for 15 minutes. Serve over rice and add hot sauce to taste. Don’t forget to top with green onions.

5 Comments

  1. Thank you! They are a great duo.

    Liked by 1 person

  2. chef mimi says:

    It wasn’t until I delved into a book on Creole cooking back 40 years ago that I discovered that shrimp and chicken really can co-exist in the same dish! And this is a perfect example of it!!!

    Liked by 1 person

  3. Seriously! Fried boudin balls, beignets, Monet Cristo, gumbo, smothered and blackened everything. It’s probably the best place after a long weekend out.

    Liked by 1 person

  4. Etouffee was one of the things I missed out on when we visited New Orleans. The south has too much in the way of good food!

    Liked by 1 person

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