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