Chicken Etouffee Recipe | CDKitchen.com

ingredients

1 large onion, chopped
1 small green bell pepper, chopped
1/2 small red bell pepper, chopped
2 stalks celery, chopped
1 clove garlic, minced
2 tablespoons margarine
2 tablespoons flour
3 cups chopped, cooked chicken breast
3/4 cup water
3/4 teaspoon dry chicken bouillon powder
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon red pepper
1 dash hot sauce
2 cups hot cooked parboiled rice
1 tablespoon 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.

nutrition data

193 calories, 5 grams fat, 18 grams carbohydrates, 18 grams protein per serving.

reviews & comments

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