Post by April B. on Feb 26, 2003 8:30:05 GMT -6
Cajun Chicken Etoufee
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
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
