Recipe - Chicken Etouffee

Lg Onion, chopped
Sm Green Pepper, chopped
One half x Sm Sweet Red Pepper, chopped
2 x Stalks Celery, chopped
Clove garlic, minced
2 tablespoon Margarine
2 tablespoon Flour
3 cup Chopped,cookd Chicken Breast
Three fourths cup Water
Three fourths teaspoon Dry Chicken bouillon powder
One half teaspoon Dried whole Thyme
One fourth teaspoon Salt
One fourth teaspoon Red pepper
1 ds Hot sauce
2 cup Hot cooked parboiled Rice
1 tablespoon Chopped fresh Parsley

Coat a large skillet with Pam; place over med heat until hot. Add onion
and other vegetables, saute until tender. Remove from skillet, set aside.
Place margarine and flour in skillet; cook over low heat 5 minutes,
stirring constantly, until mixture is color of a copper penny. Return
vegetables to skillet. Add chicken and other ingredients except rice and
parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked
rice. Sprinkle with parsley. PER SERVING: 182 calories, 18 g protein, 5 g
fat, 15 g carbohydrates, 45 g cholesterol, 1.5 mg iron, 352 mg sodium, 32
mg calcium.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini