CHICKEN ETOUFFEE RECIPE

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INGREDIENTS: 1 large onion, chopped 1 small green pepper, chopped 1/2 small sweet red pepper, chopped 2 stalks celery, chopped 1clove garlic, minced 2 Tbls. margarine 2 Tbls. flour 3 C. chopped, cooked chicken breast 3/4 C. water 3/4 tsp. dry chicken bouillon powder 1/2 tsp. dried whole thyme 1/4 tsp. salt 1/4 tsp. red pepper dash of hot sauce 2 C. hot cooked parboiled rice 1 Tbls. chopped fresh parsley DIRECTIONS: Coat a large skillet with Pam; place over medium heat until hot. Add onion and other vegetables, sauté until tender. Remove from skillet, set aside. Place margarine and flour in skillet; cook over low heat for 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 for 2 minutes or until thoroughly heated. Serve over hot, cooked rice. Sprinkle with parsley. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes