Shelly's Recipe

CHICKEN ETOUFFEE

Category: Casseroles - Chicken and Turkey

4 tablespoons prepared Cajun seasonings, divided
8 skinless, boneless chicken breast halves
Salt, garlic powder and ground cayenne pepper, for seasoning the chicken and seasoning the flour
1 1/4 cups all-purpose flour
Vegetable oil for frying, plus 3/4 cup for making the roux
1 cup finely chopped onions
1 cup finely chopped celery
1 cup finely chopped green bell peppers
4 cups reduced-sodium chicken broth
1 cup finely chopped green onions
Baked Rice recipe follows

Place the Cajun seasonings in a small bowl. Remove excess fat from chicken breasts. Sprinkle each side of the breasts with some of the Cajun seasoning and set aside.

Place the flour in a zip-top plastic bag. Add 1 tablespoon of the Cajun seasonings and shake to combine. Add the chicken pieces and shake until well coated.

Heat 1 1/2 inches of oil to 375 degrees in a heavy cast-iron skillet or Dutch oven. Fry the chicken until browned and cooked through (internal temperature for chicken should reach 165-170). Remove chicken and set aside on paper towels. (Chicken can be prepared ahead at this point.)

Pour out the oil from frying the chicken and measure 3/4 cup. Discard the remaining oil. Return the oil to the skillet and heat to 375 degrees. Measure the remaining flour from the chicken and add additional flour to make 1 cup. When the oil is hot, add the flour, whisking constantly, until it becomes dark red-brown, about 20-30 minutes. Add the chopped onion, celery, bell peppers and seasonings, and stir until the roux stops darkening and the vegetables become tender, about 5 minutes. Add the remaining Cajun seasonings and stir for 1 minute.

While you make the roux, heat the chicken broth in a Dutch oven until simmering. When vegetables in the roux are tender, whisk the roux-vegetable mixture into the broth by spoonfuls, whisking until each addition is blended into the broth before adding more. When all of the roux has been added, bring the mixture to a boil, reduce heat and simmer, uncovered, on low, for 15 minutes, stirring occasionally. Add the chicken and the green onions and simmer until the chicken is heated through. Serve over the rice.

Makes 8 servings.

Baked Rice

3 cups converted white rice*
4 cups regular or reduced-sodium chicken broth
2 tablespoons butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 pinch white pepper
1 pinch cayenne
1 pinch black pepper

Preheat oven to 350 degrees F. Combine all ingredients in an 8-by-8-inch glass baking dish. Seal tightly with aluminum foil. Bake until rice is tender, about 1 hour 10 minutes. Fluff with a fork before serving.

Makes 8 servings.