CHICKEN ETOUFEE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cajun Chicken
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Onion — half fine cut and
rough cut.
3/4 cup Bell pepper — fine cut.
3/4 cup Celery — fine cut.
3 Little green onions — fine

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.

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 1/2 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.
1.50

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