Chicken Etouffee
Ingredients
- Servings: 8
- 1 large onion, chopped
- 1 small green pepper, chopped
- 1/2 small sweet red pepper, chopped
- 2 stalks celery, chopped
- 1 clove garlic, minced
- 2 tablespoons margarine
- 2 tablespoons flour
- 3 cups chopped cooked chicken
- 3/4 cup water
- 3/4 teaspoon chicken bouillon powder
- 1/2 teaspoon dried whole thyme
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper
- 1 dash hot sauce
- 2 cups rice, hot cooked, parboiled
- 1 tablespoon fresh parsley, chopped
Recipe
- 1 coat a large skillet with pam; place over med heat until hot.
- 2 add onion and other vegetables, saute until tender.
- 3 remove from skillet, set aside.
- 4 place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny.
- 5 return vegetables to skillet.
- 6 add chicken and other ingredients except rice and parsley.
- 7 simmer 2 minutes or till thoroughly heated.
- 8 serve over hot,cooked rice.
- 9 sprinkle with parsley.
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