Recipe - Chicken Etoufee

Three fourths cup Onion, half fine cut and
half rough cut.
Three fourths cup Bell pepper, fine cut.
Three fourths cup Celery, fine cut.
3 Little green onions, fine
chop.
1 lg Clove garlic, fine chop.
2 teaspoon Cajun chicken spice
mixture.
3 Pats butter.
3 tablespoon Dry roux.
3 cup Chicken broth.
2 Chicken breasts.

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 (35 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 1015 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 (56
oz.) decrease vegetable amounts to One half 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 23 minutes. Top with
dash of Cajun Sunshine if needed.

== Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers.
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