Recipe

Mixed Cajun Etouffee Recipe

Print Recipe

Ingredients

3 boneless skinless chicken breast halves .
1-2 tbsp hot sauce (optional) .
hot cooked rice .
1/2 c sliced fresh parsley .
1 red bell pepper, sliced .
5-6 garlic cloves, minced .
2 tsps salt .
1/8 tsp ground red pepper .
1 green bell pepper, sliced .
1 (12 oz) bottle dark beer .
1/2 c butter .
6 stalks celery, sliced .
1 lb smoked turkey sausage, cut into 1/4 inch slices .
1/2 tsp ground black pepper .
3 c chicken broth .
2 bay leaves .
1 large onion, sliced .
1 lb peeled deveined cooked shrimp .
2/3 c all-purpose flour .
1/2 tsp white pepper

Directions

Step #1 In a large hot skillet, brown the sausage quickly over high heat to seal in juices.
Step #2 Remove to medium size bowl.
Step #3 Go ahead & taste a piece if you want.
Step #4 Add the chicken breasts to the same pan & quickly brown both sides, cooking through.
Step #5 If the breasts are really thick, you may want to slice them in half or lb them so they will cook through without burning the outside.
Step #6 Remove chicken to cutting board to cool.
Step #7 Meanwhile, throw shrimp in pan & give a quick browning (no more than 45-60 seconds).
Step #8 Add browned shrimp to bowl with sausage.
Step #9 The shrimp doesn't tempt me as much as the sausage, but go ahead a sample a piece if you want.
Step #10 Now head back to the chicken.
Step #11 Should be cool enough to handle if you're careful.
Step #12 Either shred into bite size pieces or dice with a sharp knife.
Step #13 Add to the shrimp & sausage.
Step #14 Measure out one c of beer & set aside.
Step #15 Pour the remaining beer over the meat mixture.
Step #16 Add sliced parsley & mix well.
Step #17 Using the same skillet that you browned your meat in, melt the butter over med-heat/flame, scraping up the browned bits of meat.
Step #18 Whisk in flour a little at a time, stirring continuously until smooth.
Step #19 Continue cooking until roux (flour & butter mixture) is nice & browned, 10-15 mins.
Step #20 Don't rush it by turning up the heat or you'll burn it.
Step #21 Add onions, celery, peppers & garlic to roux.
Step #22 Cook 4-5 mins until crisp-tender.
Step #23 Stir in spices & cook another 5-10 mins.
Step #24 At this point, I transfer to a bigger pot because I don't have a big enough skillet.
Step #25 If you need to do this, be heating your bigger pot while the veggies are cooking so it's ready to go.
Step #26 If just using one pot, ignore this step.
Step #27 Add remaining c of beer chicken broth to roux/veggie mixture.
Step #28 Add hot sauce if desired.
Step #29 Stir well to mix, cover & let simmer 10-15 mins.
Step #30 Pour meat mixture into pot & mix well.
Step #31 Continue cooking 5-10 mins longer.
Step #32 Serve with hot rice.
Enjoy the Mixed Cajun Etouffee recipe