The Chicken Chronicles: Shrimp and Chicken Etouffee

Shrimp and Chicken Etouffee

Something bad is going on between me and chicken.  I am really beginning to grow a strong disdain for it, which is weird because I never thought my lifestyle might naturally evolve to being a full blown vegetarian.  That was until Gold N’ Plump sent over some of their many chicken selections.  Eyes lit up a like a kid on Christmas, I began thinking of recipes for the ground chicken, skinless/boneless chicken breasts and drumsticks.  Instead of cramming all my goodies into one post I decided it’s time for me to do a series of recipes to see if my relationship with chicken is over because of one of two reasons:  I truly do not like it anymore or I am just bored with the recipes I have been using? We’ll find out together as today is the first of “The Chicken Chronicles”.

Recipe 1:  Shrimp and Chicken Etouffee (*As adapted from The Food Network Magazine)

2 tablespoons vegetable oil

4 Gold N’ Plump Chicken Breasts Fillets

Kosher salt

1/2 cup plus 2 tablespoons all-purpose flour

4 stalks celery, diced

1 large onion, diced

1 green bell pepper, chopped

4 garlic cloves, minced

1/4 teaspoon cayenne pepper

4 cups low-sodium chicken broth

1 pound medium shrimp, peeled and deveined

2 tablespoons dry sherry

Freshly ground black pepper

Directions

Heat a large pot over medium-high heat. Add the vegetable oil.  Season the chicken with salt, then add to the pot in batches to brown, 5 minutes per side. Transfer to the plate.

Make the roux: Remove the pot from the heat and cool slightly (there should be about 1/4 cup dripping; drain or add oil as needed). Return the pot to medium heat. Sprinkle in the flour and stir, scraping up the browned bits from the pan with a wooden spoon. Continue to cook, stirring, until the mixture smells nutty and turns a deep brown, 10 to 12 minutes. Add the celery, onion, bell pepper, garlic, cayenne, tomato paste and salt to taste. Cook, stirring, until the vegetables are tender, 6 to 8 minutes.

Whisk in the broth. Return the chicken  to the pot and simmer until the chicken is cooked through, about 25 minutes. Transfer the chicken to a plate and let cool slightly while the stew simmers; remove the skin and shred the meat. Return the meat to the pot. Stir in the shrimp and sherry and cook until the shrimp turn pink, 2 to 3 more minutes. Season with salt and black pepper.  Serve on top of rice and garnish with fresh parsley.

*Serves 8

Tags: Gold N' Plump Chicken, product review, recipes

Category: chicken, main dish, Various Cooking Styles