Crawfish and Garlic Chicken Etouffee

2 large onions, coarsely chopped
1 large bell pepper, coarsely chopped
3 stalks celery (use sparingly - celery tends to overpower etouffee and gumbo)
4-5 cloves garlic
1/4 cup parsley
1/2 cup green onion
Dash white & black pepper
1/4 tsp cayenne pepper
1 pkg fettuccine or other pasta
1 can cream of mushroom soup
2 cans cream of shrimp soup
1 can water (rinse cans & use residue - cans are ready to recycle)
1/2 tsp paprika
Cajun power garlic sauce for marinade
1 large can mushroom pieces

1/3 cup oil & 1/2 cup flour
1/2 can beer
2 lb crawfish
4 -6 boneless/skinless chicken breasts

Marinate chicken breasts in garlic sauce for two hours or more. Make a small roux on medium heat. Cook until color of peanut butter. Add onions, bell pepper, garlic, and celery, Add beer. Cook until vegetables are clear. Add soup, water, and paprika. Simmer for 30 minutes. Add crawfish, simmer about 45 minutes.

Just before serving, add a little more parsley and green onion. Salt to taste after serving. While the etouffee is cooking heat up the barbecue grill. When the crawfish is about ready, grill the marinated chicken breasts for about 20 minutes. Turn often to prevent burning. To serve, place chicken breast over pasta. Spoon crawfish over chicken and pasta.

Return To:

Cajun Country -- New Iberia, Louisiana