Chicken Etouffee
By: Cindy-Leah
Published: Thursday, December 10, 2009 - 2:33am

Ingredients




 cup olive oil
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.

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!