Pan-seared Chicken Breast w/ a Shrimp Etouffee Sauce

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Yield: 4 Servings


4 Skin-on boneless chicken breast

Salt and Pepper to taste

½ c. all purpose flour

½ c. vegetable oil

½ c. tomato sauce

½ c. chopped onion

¼ c. chopped green pepper

¼ c. chopped celery

2 tsp. minced garlic

5 c. chicken broth or stock

1 doz. shrimp peeled and deveined

¼ c. flat leaf parsley

1 bay leaf

1 lb. andouille sausage, small dice

1 cup kernel corn



Season chicken breast with salt and pepper. In a large pot over medium-high heat, sauté chicken breast, skin side down until nicely golden brown. Remove chicken breast from pot and place into a 350-degree oven, skin side up and roast for 15 to 20 minutes or until a thermometer reads 165-degrees. Set aside to keep warm. In the same pot whisk the flour and oil into the fat in the pot. Reduce the heat to medium and cook, stirring with a wooden spoon, add tomato sauce to make a roux, for about 15 minutes. Add onions, celery and green peppers and cook stirring often, until softened, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring the pot to remove any browned bits from the bottom. Add the stock, shrimp, parsley, bay leave, and bring to a boil. Reduce the heat to medium- low and simmer until sauce starts to thicken or coats the back of a spoon. Stir in the andouille sausage and corn, cook for another 10 minutes. keep warm for service.

On a plate, ladle the etouffee sauce and place the warm chicken breast in the middle of the plate. Arrange 3 shrimp around the plate and garnish with more fresh parsley.