Shrimp and Chicken Étoufée Ingredients 1/2 cup All Purpose Flour 1 1/2 lbs. Skinless, Boneless Chicken Breasts, 1/2" chunks 1 Onion ( chopped) 1 Green Bell Pepper (seeded and chopped) 1/2 cup chopped Celery 1 teaspoon minced Garlic 1 ( 6 ounce) can Tomato Paste* 1 (16 ounce) can Fat-Free Chicken Broth 1 Bay Leaf 1 teaspoon dried Thyme 1/4 teaspoon Pepper 1 pound medium Shrimp (peeled) 1/4 cup chopped Parsley 1/2 cup chopped Green Onions 4 cups Cooked Rice Cooking Directions Preheat the oven to 400 degrees F. Spread the flour on a baking sheet and bake, stirring occasionally, for 25 minutes or until golden brown. Set aside. In a large pot coated with non-stick cooking spray, brown the chicken over medium heat for about seven minutes. Add the onion, bell pepper, celery and garlic. Saute until tender (about seven minutes). Stir in the browned flour, tomato paste, chicken broth, bay leaf, thyme, pepper and shrimp and cook for six minutes. Stir in the parsley and green onions and cook for three minutes more. Serve over rice. Nutrition Information Per Serving: 412 Calories 4.3 g Total Fat 9.4 g Saturated Fat 177 mg Cholesterol 43.2 g Protein 47.4 g Carbohydrates *Low sodium tomato paste can be substituted. Clegg H. Trim & Terrific One-Dish Favorites. Clarkson Potter; New York, New York; 1997. back to list of recipes