Chicken etoufee
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Onion, half fine cut and half rough cut. |
| ¾ | cup | Bell pepper, fine cut. |
| ¾ | cup | Celery, fine cut. |
| 3 | Little green onions, fine chop. | |
| 1 | large | Clove garlic, fine chop. |
| 2 | teaspoons | Cajun chicken spice mixture. |
| 3 | Pats butter. | |
| 3 | tablespoons | Dry roux. |
| 3 | cups | Chicken broth. |
| 2 | Chicken breasts. | |
Directions
Pre cook the chicken breasts in micro wave for about 10 minutes on high. Set aside to cool. When cool, pull into strips about the size of a small finger. (You could use an equal amount of leftover roast chicken.)
Singe the rough cut onions in cast iron skillet over medium high heat. When lightly browned (3-5 minutes). Add the rest of the vegetables, the garlic and the spices. Add butter and sizzle over medium heat until the vegetables are limp, about 5 minutes. Stir in the dry roux. Then stir in the chicken broth and simmer uncovered over low heat for 15 min. Add the chicken and continue to simmer for another 10-15 minutes. The sauce should be about as thick as a thin gravy.
Serve over rice.
Makes two generous servings.
SHRIMP ETOUFEE
Follow same recipe except: use one small package shrimp (5-6 oz.) decrease vegetable amounts to ½ cup each. decrease spice amount to 1 teaspoon cajun chicken mix. decrease roux to 2 tablespoon decrease butter to 2 pats decrease broth to 1 cup do not precook shrimp.
At the end, add uncooked shrimp and simmer for only 2-3 minutes. Top with dash of Cajun Sunshine if needed. == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1½ From: Dale Shipp Date: 09-25-94