Chicken Etoufee -

3/4 c Celery, fine cut.

3 Little green onions, fine

-chop. 1 lg Clove garlic, fine chop.

2 ts Cajun chicken spice

-mixture. 3 Pats butter.

3 tb Dry roux.

3 c Chicken broth.

2 Chicken breasts.

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.