Chicken Etouffee

By Stephanie

My dear friend has a husband that is going to school for agriculture.  He gets lots of grown stuff that they have left over.  They sent us home with a TON of green peppers, jalapenos, tomatoes and leeks.  I found this recipe on tasty kitchen.  I have NO idea what an Etouffee is, but I was intrigued.  And I was excited to do something new.  It looked yummy but I changed a few things so here is my version.  And it did turn out SUPER yummy!!  It would be great with shrimp instead of chicken, maybe next time….



Chicken Etouffee

1/2 cup butter

1/2 onion

4 cloves garlic

2 green bell peppers, diced

2 stocks celery diced

5 tomatoes diced

1 Tbsp Tomatoes paste

1/2 tsp thyme

1 tsp basil



1/4 tsp cayenne

pinch of cloves, coriander and cumin

1/2 cup flour

4 chicken breasts, boneless and skinless cut into 1” pieces

1 Tbsp Worcestershire Sauce

3 cups chicken stock

3 cups shredded cheddar cheese

In large stock pot melt butter over medium heat.  Add in peppers, celery, onion and garlic and salt and pepper (I used 1 tsp each).  Let them cook down until veges are soft (about 5-7 minutes).  Add in the rest of spices and cook about 30 seconds.  Add in flour and stir to cook flour.  About another 5 minutes.  Push stuff in pot to outsides and add in chicken.  Stir every few minutes until chicken is starting to cook.  Add in tomatoes and cook another few minutes.  Add in stock and stir.   Add in Worcestershire sauce and turn down to simmer about 20 minutes until chicken is cooked through.  Add in cheese and serve over rice.

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