Chicken Etoufee Recipe by TwT

[beemaster]

Chicken Etoufee Recipe

Yield: 2 Servings

    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.