Chicken Etoufee Recipe

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Chicken Etoufee Recipe

 

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Chicken Etoufee

 

Ingredients

3/4 cup onion, half fine cut and half rough, cut.
3/4 cup bell pepper, fine cut.
3/4 cup celery, fine cut.
3 little green onions, fine chop.
1 large clove garlic, fine chop.
2 tsp cajun chicken spice mixture.
3 pats butter.
3 tbsp dry roux.
3 cup chicken broth.
2 chicken breasts.



 

Preparation

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

 

 

Servings: 2

 

 

 

 


 

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