Chicken Etouffee

This is only beauty related by the most tenuous of links: Brittany from www.poshbrats.com posted a photo of Crawfish Etouffee served on fries on Facebook and I decided I really needed to try to cook Etouffee myself.

Unfortunately Mr London won't eat seafood or fish of any kind, so I had to swap out the crawfish for chicken.

The recipe is quite easy:

Brown some chicken in a little oil, and stir fry until cooked through. Add a sliced and quartered courgette, and cook until softened. Remove chicken and courgette and keep covered to side while you prepare the sauce.

Melt a generous tablespoon of butter. Add a finely diced celery stick, onion and half a green pepper. Fry for a bit until softened.

Add a tablespoon of plain flour and 1-2 teaspoons of cajun seasoning (I like Bart's). Cook for a couple of minutes until brown. Add half vegetable or chicken stock and half tomato passata (chopped tomatoes, a few squirts of tomato puree or even some chopped fresh tomatoes would all work as substitutes for the passata) bit by bit, to make a sauce. It should look like a thickish gravy.

Add the chicken and courgettes back in, and simmer for 10 minutes. In the meantime, cook the rice.