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. Recipe Instructions 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.


Send feedback