Chicken Etoufee

Pre cook the chicken breasts in micro wave for about 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.