Chicken Etouffee Recipe

Chicken Etouffee Recipe

Ingredients

• Serving Size : 8
• 1 large Onion – chopped
• 1/2 small Sweet red pepper – chopped
• 1 small Green pepper – chopped
• 2 stalks Celery – chopped
• 2 tablespoons Margarine
• 2 tablespoons Flour
• 3 cups Chopped, cooked chicken breast
• 1 clove Garlic – minced
• 3/4 cup Water
• 1/2 teaspoon Dried whole thyme
• 1/4 teaspoon Red pepper
• 3/4 teaspoon Dry chicken bouillon powder
• 1/4 teaspoon Salt
• 1 Dash Hot sauce
• 2 cups Hot cooked parboiled rice
• 1 tablespoon Chopped fresh parsley

Method

1. Coat a large skillet with Pam; place over medium heat until hot.
2. Add onion and other vegetables, saute until tender.
3. Remove from skillet, set aside.
4. Place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny.
5. Return vegetables to skillet.
6. Add chicken and other ingredients except rice and parsley.
7. Simmer 2 minutes or till thoroughly heated.
8. Serve over hot cooked rice.
9. Sprinkle with parsley.

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