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Chicken Etouffee




Source of Recipe


the web


List of Ingredients




1 lg onion, chopped
1 sm green pepper, chopped
1/2 sm sweet red pepper, chopped
2 stalks celery, chopped
1 clove garlic, minced
2 tbsp margarine
2 tbsp flour
3 cup chopped,cookd chicken breast
3/4 cup water
3/4 tsp dry chicken bouillon powder
1/2 tsp dried whole thyme
1/4 tsp salt
1/4 tsp red pepper
1 dash hot sauce
2 cup hot cooked parboiled rice
1 tbsp chopped fresh parsley

Recipe



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.




Servings: 8