CHICKEN ETOUFFEE

04.07.2008 | Author: Cook | Posted in Chicken
Find out how to cook CHICKEN ETOUFFEE in
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CHICKEN ETOUFFEE


Servings: 8
Ingredients: 

  • 1 x  Lg Onion, chopped
    • 

  • 1 x  Sm Green Pepper, chopped
    • 

  • 1/2 x  Sm Sweet Red Pepper, chopped
    • 

  • 2 x  Stalks Celery, chopped
    • 

  • 1 x  Clove garlic, minced
    • 

  • 2 T  Margarine
    • 

  • 2 T  Flour
    • 

  • 3 c  Chopped,cookd Chicken Breast
    • 

  • 3/4 c  Water
    • 

  • 3/4 t  Dry Chicken bouillon powder
    • 

  • 1/2 t  Dried whole Thyme
    • 

  • 1/4 t  Salt
    • 

  • 1/4 t  Red pepper
    • 

  • 1 ds Hot sauce
    • 

  • 2 c  Hot cooked parboiled Rice
    • 

  • 1 T  Chopped fresh Parsley
    •

Coat a large skillet with Pam; place over med heat until hot. Add onion
and other vegetables, saute until tender. Remove from skillet, set aside.
Place margarine and flour in skillet; cook over low heat 5 minutes,
stirring constantly, until mixture is color of a copper penny. Return
vegetables to skillet. Add chicken and other ingredients except rice and
parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked
rice. Sprinkle with parsley.
PER SERVING: 182 calories, 18 g protein, 5 g fat, 15 g carbohydrates, 45 g
cholesterol, 1.5 mg iron, 352 mg sodium, 32 mg calcium.

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