Chicken Etouffee Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
Lg Onion, chopped
Sm Green Pepper, chopped
Sm Sweet Red Pepper, chopped
Stalks Celery, chopped
Clove garlic, minced
2 tbsp: Margarine,
2 tbsp: Flour,
3 cup: Chopped, cookd Chicken Breast
3/4 cup: Water,
3/4 tsp: Dry Chicken bouillon powder,
1/2 tsp: Dried whole Thyme,
1/4 tsp: Salt,
1/4 tsp: Red pepper,
1 dash: Hot sauce,
2 cup: Hot cooked parboiled Rice,
1 tbsp: Chopped fresh Parsley,
Directions:
Coat a large skillet with Pam; place over med heat until hot. Add
onion and other vegetables, saute until tender. Remove from skillet,
set aside.
Place margarine and flour in skillet; cook over low heat 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 2 minutes or till thoroughly heated. Serve over
hot,cooked rice. Sprinkle with parsley. PER SERVING: 182 calories, 18
g protein, 5 g fat, 15 g carbohydrates, 45 g cholesterol, 1.5 mg
iron, 352 mg sodium, 32 mg calcium.
Source from luhu.jp
onion and other vegetables, saute until tender. Remove from skillet,
set aside.
Place margarine and flour in skillet; cook over low heat 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 2 minutes or till thoroughly heated. Serve over
hot,cooked rice. Sprinkle with parsley. PER SERVING: 182 calories, 18
g protein, 5 g fat, 15 g carbohydrates, 45 g cholesterol, 1.5 mg
iron, 352 mg sodium, 32 mg calcium.
Source from luhu.jp