Mary & Martha's Kitchen Recipe

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Chicken Etoufee Recipe 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 -chop. 1 lg Clove garlic, fine chop. 2 ts Cajun chicken spice -mixture. 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. == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50

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<h1>Chicken Etoufee</h1> <h2>Recipe</h2><p> <P>3/4 c Onion, half fine cut and <P>-half rough cut. 3/4 c Bell pepper, fine cut. <P>3/4 c Celery, fine cut. <P>3 Little green onions, fine <P>-chop. 1 lg Clove garlic, fine chop. <P>2 ts Cajun chicken spice <P>-mixture. 3 Pats butter. <P>3 tb Dry roux. <P>3 c Chicken broth. <P>2 Chicken breasts. <P>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. == Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50 <P> <div><a href='http://www.maryandmarthaskitchen.com/Chicken_Etoufee/31845/' title='Chicken Etoufee Recipe'>Chicken Etoufee Recipe</a></div>

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