Ingredients Jump to Instructions ↓

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

  2. 3/4 c Celery, fine cut.

  3. 3 Little green onions, fine

  4. -chop. 1 lg Clove garlic, fine chop.

  5. 2 ts Cajun chicken spice

  6. -mixture. 3 Pats butter.

  7. 3 tb Dry roux.

  8. 3 c Chicken broth.

  9. 2 Chicken breasts.

  10. 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

  11. 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

  12. 1/2 cup each. decrease spice amount to

  13. 1 teaspoon cajun chicken mix. decrease roux to

  14. 2 tablespoon decrease butter to

  15. 2 pats decrease broth to

  16. 1 cup do not precook shrimp. At the end, add uncooked shrimp and simmer for only

  17. 2-3 minutes. Top with dash of Cajun Sunshine if needed.


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