Blackened Chicken And Mushroom Étouffée Recipe
Diced blackened chicken tenders sauteed with mushrooms in our spicy dark roux and stock sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Season the chicken tenders with Cajun seasoning. Heat olive oil in a skillet over medium-high heat and sear the chicken until blackened and cooked through. Remove and dice into bite-sized pieces.
- 2
Make the Roux
In the same skillet, add the flour and stir constantly for about 15-20 minutes on medium heat until it reaches a dark brown color. Be careful not to burn it.
- 3
- 4
Add Stock and Flavorings
Stir in the chicken stock, tomato paste, Worcestershire sauce, salt, and black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- 5
Combine Chicken and Mushrooms
Add the diced blackened chicken and sliced mushrooms to the sauce. Allow to simmer for an additional 5-10 minutes until heated through.
- 6
Serve
Serve hot, garnished with sliced green onions over rice or with crusty bread.
