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Blackened Catfish with Easy Tartar Sauce and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Chicken Étouffé with Pasta
Prep and Cook Time: 25 minutes
Yield: Makes 6 servings
Ingredients:
1/4
cup vegetable oil
1/3
cup all-purpose flour
1/2
cup finely chopped onion
4
boneless skinless chicken breasts (about 1-1/4 pounds), cut across the grain into 1/4-inch-thick strips
1
cup chicken broth
1
medium tomato, chopped
3/4
cup sliced celery
1
medium green bell pepper, chopped
2
teaspoons Creole or Cajun seasoning blend
Hot cooked pasta
Preparation:
1.
Heat oil in large skillet over medium heat until hot. Add flour; cook and stir 10 minutes or until dark brown. Add onion; cook and stir 2 minutes.
2.
Stir in chicken, broth, tomato, celery, bell pepper and seasoning blend. Cook 8 minutes or until chicken is cooked through. Serve over pasta.
Cook's Notes
étouffé is a traditional dish from New Orleans. This Cajun stew usually features chicken or shellfish, bell peppers, onions and celery.
Nutritional Information:
| Serving Size: about 1 cup chicken mixture without pasta | |
| Fiber | 1 g |
| Carbohydrate | 9 g |
| Cholesterol | 55 mg |
| Saturated Fat | 2 g |
| Total Fat | 11 g |
| Calories from Fat | 43 % |
| Calories | 232 |
| Protein | 24 g |
| Sodium | 232 mg |
Dietary Exchange:
| Meat | 3 |
| Starch | 1/2 |
This recipe appears in:
Southern
