Chicken Etoufee
3/4 cup Onion -- half fine cut and rough cut.
3/4 cup Bell pepper -- fine cut.
3/4 cup Celery -- fine cut.
3 Little green onions -- fine
1 large Clove garlic -- fine chop.
2 teaspoons Cajun chicken spice -- mixture.
3 Pats butter.
3 tablespoons Dry roux.
3 cups 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.
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