Chicken etouffee

Yield: 8 servings

Measure Ingredient
1 x Lg Onion, chopped
1 x Sm Green Pepper, chopped
½ x Sm Sweet Red Pepper, chopped
2 xes Stalks Celery, chopped
1 x Clove garlic, minced
2 tablespoons Margarine
2 tablespoons Flour
3 cups Chopped,cookd Chicken Breast
¾ cup Water
¾ teaspoon Dry Chicken bouillon powder
½ teaspoon Dried whole Thyme
¼ teaspoon Salt
¼ teaspoon Red pepper
1 dash Hot sauce
2 cups Hot cooked parboiled Rice
1 tablespoon Chopped fresh Parsley

Coat a large skillet with Pam; place over med heat until hot. Add onion and other vegetables, saute until tender. Remove from skillet, set aside. Place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny. Return vegetables to skillet. Add chicken and other ingredients except rice and parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked rice. Sprinkle with parsley.

PER SERVING: 182 calories, 18 g protein, 5 g fat, 15 g carbohydrates, 45 g cholesterol, 1½ mg iron, 352 mg sodium, 32 mg calcium.

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