Étouffee literally means to stifle or smother. A popular dish in both creole and cajun Louisianna cooking. Usually made with prawns under a blanket of sauce and served with rice. Make it as spicy as you like.
To the keep the cost down I am using chicken for this recipe with addition of optional prawns at the end.
3 chicken breast fillets (approx 450-500g)
70 g flour
Few pinches cayenne pepper
2 tsp cajun or creole seasoning
50 g butter
50 g vegetable oil
1 onion, finely diced
2 stick celery, diced
1 green pepper, seeds removed and diced
3 cloves garlic, finely diced
400 ml chicken stock
1 x 400 g tin chopped tomatoes
2 tbsp tomato purée
200 g raw prawns (optional)
4 spring onions, sliced
parsley to garnish
Slice each chicken breast at an angle into 4 thinner pieces. On a plate, mix the flour with cayenne pepper, cajun or creole spice blend and plenty of salt. Coat all the pieces of chicken on both sides.
In a large frying pan melt the butter with the oil over a medium low heat. Add the onion, garlic, celery and pepper and sauté until soft.
Once the vegetables are soft, remove from the pan, turn the heat up, add a splash of vegetable oil and cook the chicken pieces for a couple of minutes on both sides.
Tip in any left over flour from the plate, return the vegetables to the pan along with stock, tomato and tomato purée. Give everything a good stir, bring to a simmer and cook for 10 minutes or until the chicken is cooked through and the sauce has thickened.
Lastly, stir in the prawns if using, cook until the prawns are properly cooked (about 5 minutes). Sprinkle with spring onions and scatter parsley, serve with rice.
Étouffée
Ingredients
- 3 chicken breast fillets (approx 450-500g)
- 70 g flour
- 2 tsp cajun or creole spice mix
- few pnches caynenne pepper
- 50 g butter
- 50 g vegetable oil
- 1 onion diced
- 2 sticks celery diced
- 1 green pepper seeds removed and diced
- 3 cloves garlic finely diced
- 400 ml chicken stock
- 400 g tin chopped tomatoes
- 2 tbsp tomato purée
- 200 g raw prawns
- spring onions and parsley to garnish
Instructions
- Slice each chicken breast at an angle into 4 thinner pieces. On a plate, mix the flour with cayenne pepper, cajun or creole spice blend and plenty of salt. Coat all the pieces of chicken on both sides.
- In a large frying pan melt the butter with the oil over a medium low heat. Add the onion, garlic, celery and pepper and sauté until soft.
- Once the vegetables are soft, remove from the pan, turn the heat up, add a splash of vegetable oil and cook the chicken pieces for a couple of minutes on both sides.
- Tip in any left over flour from the plate, return the vegetables to the pan along with stock, tomatoes and tomato purée. Give everything a good stir, bring to a simmer and cook for 10 minutes or until the chicken is cooked through and the sauce has thickened.
- Lastly, stir in the prawns if using, cook until the prawns are properly cooked (about 5 minutes). Sprinkle with spring onions and scatter parsley, serve with rice.
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