Ingredients Jump to Instructions ↓

  1. 3/4 c Onion, half fine cut and -half rough cut.

  2. 3/4 c Bell pepper, fine cut.

  3. 3/4 c Celery, fine cut.

  4. 3 Little green onions, fine

  5. -chop.

  6. 1 lg Clove garlic, fine chop.

  7. 2 ts Cajun chicken spice

  8. -mixture.

  9. 3 Pats butter.

  10. 3 tb Dry roux.

  11. 3 c Chicken broth.

  12. 2 Chicken breasts.

Instructions Jump to Ingredients ↑

  1. Pre cook the chicken breasts in micro wave for about 10 minutes on high.

  2. 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.)

  3. 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.

  4. Serve over rice.

  5. Makes two generous servings.

  6. 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.

  7. At the end, add uncooked shrimp and simmer for only 2-3 minutes. Top with dash of Cajun Sunshine if needed.

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

  9. 50 —–


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