Name: Étouffée
Prep time: 10 min
Cook time: 20 min
Ingredients: 3 chicken breast fillets (approx 450-500g); 70 g flour; 2 tsp cajun or creole spice mix; few pnches caynenne pepper; 50 g butter; 50 g vegetable oil; 1 onion (diced); 2 sticks celery (diced); 1 green pepper (seeds removed and diced); 3 cloves garlic (finely diced); 400 ml chicken stock; 400 g tin chopped tomatoes; 2 tbsp tomato purée; 200 g raw prawns; spring onions and parsley to garnish

A frying pan filled with a red tomato-based stew topped with chopped spring onions sits on a wooden table, alongside a bowl of white rice, a salad, and empty plates with cutlery.

Fish & Seafood Poultry & Game

This recipe is for Society members only

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