Easy Etouffee
By: Anonymous
Published: Friday, February 12, 2010 - 12:21am

Ingredients




1 pkt brown gravy mix (check fat grams-Pioneer is low)
cup yellow onion thinly sliced
1 clove garlic (1 to 2)
hot sauce such as Tabasco,buffalo, Cajun chef, 
1 chicken breast
can tomato paste
 chicken browning 





Preparation

1 * For a long time, I only used chicken or vegetable stock to brown chicken. 2 Some people use Pam, et al. Now I generally use 1 t olive oil and 1T stock 3 (chicken base & water) 4 Prepare gravy mix according to directions. Mix tomato sauce with 1 cup of water. Stir until no longer lumpy. Cut chicken into bite size pieces. 5 Brownchicken, garlic, & onion. Add gravy tomato mixture & hot sauce. this is definitely to taste; know your fire level. Cook until chicken is done all theway through & gravy is thick. Add more water (about 1/4 c at a time) as necessary to prevent sticking & keep gravy from clumping up. And keep stirring this, too. Serve over cooked rice. 6 If you try this with fish, cook the fish separately & add only at the last minute. Unless you like rubber fish. 7 NOTES : I've made this with fish & shrimp and no meat at all. [smithg] 








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Preparation

 1  * For a long time, I only used chicken or vegetable stock to brown chicken.  2  Some people use Pam, et al. Now I generally use 1 t olive oil and 1T stock  3  (chicken base & water)  4  Prepare gravy mix according to directions. Mix tomato sauce with 1 cup of water. Stir until no longer lumpy. Cut chicken into bite size pieces.  5  Brownchicken, garlic, & onion. Add gravy tomato mixture & hot sauce. this is definitely to taste; know your fire level. Cook until chicken is done all theway through & gravy is thick. Add more water (about 1/4 c at a time) as necessary to prevent sticking & keep gravy from clumping up. And keep stirring this, too. Serve over cooked rice.  6  If you try this with fish, cook the fish separately & add only at the last minute. Unless you like rubber fish.  7  NOTES : I've made this with fish & shrimp and no meat at all. [smithg]