1 cup Onion -- half fine cut and rough cut 3/4 cup Bell pepper -- fine cut 3/4 cup Celery -- fine cut 3 Little green onions -- fine 1 large Clove garlic -- fine chop 2 tsp. Cajun chicken spice -- mixture 3 Tbs. butter 3 Tbs. Dry roux 3 cups Chicken broth 2 Chicken breasts
Pre cook the chicken breasts( you can fry or use left over baked chicken). Tare chicken into strips about the size of a small finger. Saute the onions in cast iron skillet over medium high heat. Until 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 as thick as a thin gravy. Serve over rice
Last Edit: Feb 26, 2003 8:31:23 GMT -6 by April B.