Chicken Etouffee

Ingredients

1 large onion, chopped
1/2 cup chopped green bell pepper (or mild hot pepper
3 teaspoons minced garlic
8 ozs clam juice (or dry wine)
1 3/4 teaspoons cajun spice mix or 3 whole chicken breasts, bones and cubed
1 1/2 cups uncooked rice
cup flour
1/2 cup celery, chopped
17 ounces can tomatoes, chopped
salt and pepper to taste

Preparation

1
.
2
In a heavy skillet heat the oil over medium heat. Stir in flour and cook, stirring constantly until sauce (the roux) is darkened, about 10 mins.
3
Stir in celery, pepper, onions and garlic. Simmer 5 minutes.
4
Stir in tomatoes, clam juice, cajun spice and chicken. Bring to a boil; reduce heat and simmer uncovered, stirring occasionally, for 10-15 minutes. Add salt and pepper to taste.
5
Remove from heat and let stand 3 mins.
6
While the chicken is cooking, cook the rice according to the package directions, adding 3/4 tsp to the water. Serve the Etouffee over the rice.

Tools

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About

Step 1 was redundant. Start recipe at Step 2. Make sure you take the time to brown the roux, well worth the effort and delicious!

Yield:

4.0 servings

Added:

Thursday, December 10, 2009 - 2:33am

Creator:

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