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  Recipe Home » Poultry » CHICKEN ETOUFFEE
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  CHICKEN ETOUFFEE
  Category: Poultry
  Author: Ashley
  Date: 1/1/2007
  Hits: 236
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
Instructions:
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.
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