Ingredients Jump to Instructions ↓

  1. 3/4 cup 46g / 1.6oz Onion - half fine cut and Rough cut 3/4 cup 177ml Bell pepper - fine cut 3/4 cup 82g / 2.9oz Celery - fine cut 3 Little green onions - fine

  2. 1 Garlic - fine chop

  3. 2 teaspoons 10ml Cajun chicken spice - mixture

  4. 3 Pats butter

  5. 3 tablespoons 45ml Dry roux

  6. 3 cups 711ml Chicken broth

  7. 2 Chicken breasts

Instructions Jump to Ingredients ↑

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

  2. 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.

  4. When lightly browned (3-5 minutes). Add the rest of the vegetables, the garlic and the spices.

  5. Add butter and sizzle over medium heat until the vegetables are limp, about 5 minutes. Stir in the dry roux.

  6. Then stir in the chicken broth and simmer uncovered over low heat for 15 min.

  7. Add the chicken and continue to simmer for another 10-15 minutes.

  8. The sauce should be about as thick as a thin gravy.

  9. Serve over rice.

  10. Makes two generous servings.

  11. 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.

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


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