Recipes from Cajun Country :: Cajun Main Dish Poultry
Posted by jerseyjan at recipegoldmine.com 7/9/01 6:46:49 am
Serves 4
1 Tbsp. canola (or other vegetable) oil
4 whole skinless and boneless chicken breasts
Salt and freshly ground black pepper to taste
1 Tbsp. butter
1/4 chopped onion
1 Tbsp. minced garlic
2 Tbsp. seeded, finely chopped green bell pepper
2 Tbsp. seeded, finely chopped red bell pepper
2 Tbsp. flour
3/4 c. dry white wine
1/8 tsp. cayenne pepper, or to taste
1 tsp. Creole seasoning
2 bay leaves
3/4 c. chicken stock
1/2 c. peeled, seeded, chopped fresh or canned Italian
plum tomatoes
1 lb. rock shrimp or crawfish meat (small regular shrimp
can also be used)
1 Tbsp. finely chopped fresh parsley for garnish
In a 12-in. nonstick sauté pan over high heat, heat the oil. Add the chicken and sprinkle and distribute with salt and pepper. Cover. Brown the chicken pieces on both sides, about 5 mins. per side. Transfer the chicken to a platter.
In the sauté pan over med. heat, melt the butter. Add the onion, garlic, and bell peppers, and sauté for 2 mins. Stir in the flour; cook 30 seconds longer, stirring constantly. Add the white wine, scraping any brown bits from the bottom of the pan. Add the cayenne pepper, Creole seasoning, bay leaves, chicken stock, tomatoes, and chicken. Bring the sauce to a boil; cover. Reduce the heat and simmer 10 mins. or until the chicken pieces are cooked through and tender.
Add the rock shrimp; cover. Cook 5 mins. longer, stirring occasionally. Remove the bay leaves. Divide the chicken among four plates and pour equal amounts of sauce on top. Garnish with the parsley. Serve.
