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Chicken Étouffée
Source of Recipe
Internet
List of Ingredients
Creole Spice:
1 tsp freshly ground black pepper
1 tsp ground white pepper
1 tsp cayenne pepper
1/2 tsp dried thyme
1/4 tsp dry mustard
1/4 tsp ground mace
1 bay leaf, finely crumbled
In small bowl, combine all spice ingredients; set aside.
1/3 c vegetable oil
1/3 c all-purpose flour
1/2 c chopped onion
1/4 c chopped celery
1/4 c chopped green bell pepper
2 tsp minced garlic
1 16-ounce can tomatoes, chopped
8 ounces clam juice
1 3/4 tsp creole spice
1 tsp salt
3 chicken breasts, boned, skinned and cubed
1/4 c minced fresh parsley
1 1/2 c rice
Recipe
In heavy, 4-quart kettle over medium heat, heat oil. Stir in flour and cook stirring constantly until dark red-brown, about 10 minutes. Add onion, celery, green pepper and garlic; cook 5 minutes. Stir in tomatoes, clam juice, 1 tsp creole spice, salt and cubed chicken. Heat to boiling. Reduce heat and simmer uncovered, stirring occasionally, for 10-15 minutes. Remove from heat and let stand 3 minutes. Add parsley.
Cook rice according to package directions, adding 3/4 tsp creole spice to the water. Serve rice with étouffée.
Serves 6.
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