CHICKEN ETOUFEE

Servings: 2
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.

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 and Gail Shipp, Columbia Md. == Converted by MMCONV vers.
1.50

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