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.