Shrimp and Chicken Etouffee

Kitchen Tested
  • Yield 6 servings

Shrimp and chicken are smothered with a highly seasoned tomato-based sauce.


1/2 cup all-purpose flour
1 1/2 pounds skinless, boneless chicken breasts, cut into 1 1/2-inch chunks
1 onion, chopped
1 green bell pepper, seeded and chopped
1/2 cup chopped celery
1 teaspoon minced garlic
1 (6-ounce) can no-salt-added tomato paste
1 (16-ounce) can fat-free chicken broth
1 bay leaf
1 teaspoon dried thyme
1/4 teaspoon pepper
1 pound medium shrimp, peeled
1/4 cup chopped parsley
1/2 cup chopped green onions
4 cups cooked rice


  1. Preheat oven to 400F.
  2. Spread flour on a baking sheet and bake, stirring occasionally, 25 minutes, or until golden brown.  Set aside.
  3. 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.



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