Leslie’s Shrimp and Chicken Étouffée
- 8 tablespoons butter
- 8 tablespoons flour
- 1 large onion, chopped
- 1 ½ cups celery, cut lengthwise and chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 6 garlic cloves, crushed and chopped
- 4 cups chicken broth
- 2 tablespoons olive oil
- 1 pound boneless chicken breast, cut into 1-inch pieces
- 1 pound jumbo shrimp, shelled and deveined
- 1 tablespoon thyme
- 1 can diced tomatoes, fire-roasted (or 3-4 large tomatoes, chopped)
- 2 tablespoons creole seasoning
- 2 tablespoons Worcestershire sauce
- ½ cup green onions, sliced
- ½ cup fresh parsley, chopped
- Salt and pepper to taste
- White or brown rice
- Prepare rice according to package directions for 6 servings.
- In a large stock pot, melt butter over medium low heat until it starts to brown. Sprinkle the flour into the melted butter and continue to cook until the mixture turns a dark brown. Be sure to keep an eye on the heat and mix with a wooden spatula. This will create the roux, and it is the most important step in this dish. It should take about 20 minutes.
- Add the onion, celery, and peppers to the roux, stir and cook until tender. Add garlic and cook for a minute longer.
- Add broth, thyme, tomatoes, creole seasoning, and Worcestershire sauce and simmer for 25 minutes.
- In a separate pan, season chicken with salt and pepper and sauté in olive oil until chicken is just about done.
- Add the shrimp to the pan and cook about 5 minutes longer.
- Add chicken and shrimp to the stock pot; stir.
- Add green onions and parsley to the pot; stir and simmer for 10 minutes.
- Spoon cooked rice into bowls and ladle étouffée over the rice. Serve and enjoy!
Name of Chef: Leslie Dykstra
Family Members: My husband, daughter, and two stepsons
Community: Scripps Ranch
Hobbies & Interests: Travel, reading, enjoying friends, and cooking
Favorite Local Activity: Walking around the lake
About the Recipe: My husband and I love seafood so I’m always looking for different ways to incorporate it into our meals. We’re also trying (like just about everyone!) to eat healthier. I created this recipe from a few ideas I found on the internet to fit our specific taste. It turned out absolutely fabulous! Check out this and my other recipes on my cooking blog, www.balancingcinderella.com.
About the Chef: We moved to Scripps Ranch a few years ago and so enjoy the community and the lake. Cooking is both fun and relaxing to me; there’s nothing better than preparing a delicious meal to enjoy with family and friends!
Makes: 6 to 8 servings • Total Time: 1 hour, 20 minutes
GET PUBLISHED! SUBMIT A RECIPE AT WWW.92131MAGAZINE.COM