*  Exported from  MasterCook  *
                              CHICKEN ETOUFEE
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Cajun                            Chicken
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      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
    1       lg           Clove garlic, fine chop.
    2       ts           Cajun chicken spice
    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. Top with
   dash of Cajun Sunshine if needed.
   ÿCourtesy of Dale & Gail Shipp, Columbia Md. ÿConverted by MMCONV vers.
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