Chicken Etoufee

Recipe Ingredients

3/4 cup	46g / 1.6oz	Onion - half fine cut and
		Rough cut
3/4 cup	177ml	Bell pepper - fine cut
3/4 cup	82g / 2.9oz	Celery - fine cut
3		Little green onions - fine
1		Garlic - fine chop
2 teaspoons	10ml	Cajun chicken spice - mixture
3		Pats butter
3 tablespoons	45ml	Dry roux
3 cups	711ml	Chicken broth
2		Chicken breasts

Recipe Instructions

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.

SHRIMP ETOUFEE: 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.

Source:
LHJ Recipes

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