You are here: Home » Recipes » Shrimp and Chicken Etouffee Shrimp and Chicken Etouffee Recipe by Relish ContributorKitchen Tested Yield 6 servings Shrimp and chicken are smothered with a highly seasoned tomato-based sauce. PrintEmail Ingredients 1/2 cup all-purpose flour1 1/2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch chunks1 onion, chopped1 green bell pepper, seeded and chopped1/2 cup chopped celery1 teaspoon minced garlic1 (6-ounce) can no-salt-added tomato paste1 (16-ounce) can fat-free chicken broth1 bay leaf1 teaspoon dried thyme1/4 teaspoon pepper1 pound medium shrimp, peeled1/4 cup chopped parsley1/2 cup chopped green onions4 cups cooked rice Instructions Preheat oven to 400F. Spread flour on a baking sheet and bake, stirring occasionally, 25 minutes, or until golden brown. Set aside. In a large pot coated with nonstick cooking spray, brown chicken over medium heat, about 7 minutes. Add onion, bell pepper, celery and garlic, sauteing until tender, about 7 minutes. Stir in browned flour, tomato paste, chicken broth, bay leaf, thyme, pepper and shrimp and cook 6 minutes. Stir in parsley and green onions and cook 3 minutes more. Serve over rice.