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Chicken Etoufee Recipe

3/4 c Onion, half fine cut and
-half rough cut.
3/4 c Bell pepper, fine cut.
3/4 c Celery, fine cut.
3 Little green onions, fine
1 lg Clove garlic, fine chop.
2 ts Cajun chicken spice
3 Pats butter.
3 tb Dry roux.
3 c 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.


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