Chicken Etouffee Recipe

Chicken Étouffée

Quick & Simple Ideas

Use finely chopped Pecanfections to "crust" the outside of seared fish, pork and chicken.
Make marinades, glazes and basting sauces with Praline Topping for sweetness and rich, buttery flavor.
Rub the outside of roasted meats with ground Original Creole pralines, Pralinetts, and Fallen Pralines to create a sweet outer crust.

In Creole French, "étouffée" means to smother or suffocate. The only foul play in this recipe is the pasta or rice it is served over.

Ingredients:

2 tbsp butter or margarine
2 lbs chicken pieces; breasts, thighs, drumsticks or wings
1 1/2 cups of water
1 package Cookin' Cajun Acadiana Style Étouffée Seasoning Blend
4 cups cooked rice or pasta

Directions:

Melt butter or margarine in a large skillet over medium high heat. Add chicken and brown well. Add water and contents of Étouffée Seasoning Blend, stir well. Cover and simmer over medium to low heat for 30 minutes or until chicken is tender. Serve over rice or pasta. Serves 4.

For a richer étouffée, that goes perfect with crawfish, add 4 oz of tomato sauce and splash of cream.