Chicken Etouffee
- 1 x Lg Onion, chopped
- 1 x Sm Green Pepper, chopped
- 1/2 x Sm Sweet Red Pepper, chopped
- 2 x Stalks Celery, chopped
- 1 x Clove garlic, minced
- 2 T Margarine
- 2 T Flour
- 3 c Chopped,cookd Chicken Breast
- 3/4 c Water
- 3/4 t Dry Chicken bouillon powder
- 1/2 t Dried whole Thyme
- 1/4 t Salt
- 1/4 t Red pepper
- 1 ds Hot sauce
- 2 c Hot cooked parboiled Rice
- 1 T Chopped fresh Parsley
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.
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