Chicken Etouffee

Photo: flickr user foooooey

Ingredients

1 large onion, chopped

1/2 cup chopped green bell pepper (or mild hot pepper

3 teaspoons minced garlic

8 ozs clam juice (or dry wine)

1 3/4 teaspoons cajun spice mix or 3 whole chicken breasts, bones and cubed

1 1/2 cups uncooked rice

1/2 cup celery, chopped

17 ounces can tomatoes, chopped

salt and pepper to taste

In a heavy skillet heat the oil over medium heat. Stir in flour and cook, stirring constantly until sauce (the roux) is darkened, about 10 mins.

Stir in celery, pepper, onions and garlic. Simmer 5 minutes.

Stir in tomatoes, clam juice, cajun spice and chicken. Bring to a boil; reduce heat and simmer uncovered, stirring occasionally, for 10-15 minutes. Add salt and pepper to taste.

Remove from heat and let stand 3 mins.

While the chicken is cooking, cook the rice according to the package directions, adding 3/4 tsp to the water. Serve the Etouffee over the rice.

Step 1 was redundant. Start recipe at Step 2. Make sure you take the time to brown the roux, well worth the effort and delicious!

4.0 servings

Thursday, December 10, 2009 - 2:33am