3/4 cup Onion, half fine cut and half rough cut.
3/4 cup Bell pepper, fine cut.
3/4 cup Celery, fine cut.
3 Little green onions, fine chop.
1 large Clove garlic, fine chop.
2 tsp Cajun chicken spice mixture.
3 Pats butter.
3 tbsp Dry roux.
3 cup Chicken broth.
2 Chicken breasts.
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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.
Serve over rice.
Makes two generous servings.
SHRIMP ETOUFEE Follow same recipe except: use one small package shrimp (5-6 oz.) decrease vegetable amounts to 1/2 cup each. decrease spice amount to 1 teaspoon cajun chicken mix. decrease roux to 2 tablespoon decrease butter to 2 pats decrease broth to 1 cup do not precook shrimp.
At the end, add uncooked shrimp and simmer for only 2-3 minutes. Top with dash of Cajun Sunshine if needed.
== Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1.50
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