Crawfish and Chicken Etoufée

Crawfish and Chicken Etoufée - Here is a list of the ingredients:

6 tablespoons of salted butter
6 tablespoons of flour
2lb of precooked Crawfish (with heads non shelled)
3 chicken breasts
2 green bell pepper chopped
1 medium sized onion chopped
2 stalks of Celery chopped
1 small can of Corn
4 garlic cloves chopped
1 teaspoon of thyme
2 1/2 cups of chicken broth
1 tablespoon of Worcestershire sauce
1 table spoon of Cajun seasoning
Several drops of tabasco (depending on your taste)
Salt and pepper to taste


In a non stick skillet melt the butter and allow it to brown (without burning it) Sprinkle in the flour and stir continuously until it forms a nice golden colored roux. Allow to simmer about 8 minutes.
As your roux is simmering, remove the heads from your precooked crawfish and peel them. Remove the heads and place them in a casserole with 2 cups of Chicken broth. Bring to boil and remove from the heat. (this will make an excellent broth for the etoufée). Strain the heads and keep the broth and set it aside. In a saucepan with a little olive oil dice your chicken breasts and cook on both sides till they are cooked through. Add the onions, bell pepper. corn and celery to the roux and let them simmer for about 10 minutes (till they become translucent) and stir occasionally. Once they are cooked add in the garlic cloves and thyme for about 1 minute. Add the chicken broth, Worcestershire sauce, and Cajun seasoning. Add the cooked Crawfish and Chicken and let them cook a further 5 minutes. You can add as many of drops of tabasco but start off with a few so the dish does not become over powered. Use salt and pepper to taste. Because the chicken broth usually has salt in it, the etoufée will not need much but I would add pepper. Serve this dish over rice and bonne appetit!!