Monday, September 30, 2013

Etouffee with Sauteed Kale

This Etouffee was absolutely delicious.

Shrimp and Chicken Etouffee

2 lb. Shrimp peeled and deveined (Steamed)
16 oz. Free Range Organic Chicken Broth
1 Red, Green, and Orange Bell Pepper 
3 Celery Stalks
1 Yellow Onion
4 cloves garlic
3 skinless Chicken Thighs cooked and de-boned*
4 tbsp. Butter (unsalted)
2 tbsp. flour
4 tbsp. Tony Chacheres' Cajun Seasoning

Coat shrimp with 3 tbsp of Cajun Seasoning. Steam shrimp and place to the side. Dice bell peppers, celery, onion, and garlic. Sautee veggies in 1 tbsp. butter for 3-5 minutes. Shred de-boned chicken thighs and place to the side. In large stock pot or dutch oven, melt 3 tbsp. butter. Once melted add flour and wisk combining flour and butter together (you are making a roux). It will be lumpy so be sure that you are mixing fast. Continue to cook until you have the desired color of your roux. The longer you cook, the darker the color. Be sure not to burn which can happen if you stop stirring or your fire is too high. You Tube "roux' if you want to see the different colors. Add Chicken Stock and stir. Once heated through add veggies and meat. Let simmer for 15 minutes and taste. You may need to add more (the rest of the seasoning) depending on if you need more salt. The shrimp seasoning will go into the soup so you may not need to add any. 

*The chicken is just baked with Italian seasoning at 375 degrees until cooked through. Then de-boned and shredded. You want to bake it with the bone to allow the flavor. 

Serve over rice (we used brown)

FYI: The green and white stuff is sauteed kale and parmesan. I just put it in the same bowl. 

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