Chicken etoufee

Yield: 2 Servings

Ingredients:

3/4 c Onion half fine cut and -half rough cut.
3/4 c Bell pepper fine cut.
3/4 c Celery fine cut.
3 Little green onions fine -chop.
1 lg Clove garlic fine chop.
2 ts Cajun chicken spice -mixture.
3 Pats butter.
3 tb Dry roux.
3 c Chicken broth.
2 Chicken breasts.

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. == Courtesy of Dale & Gail Shipp Columbia Md. == Converted by MMCONV vers. 1.50