Title: Chicken Etouffee
Categories: Cajun/creol, Poultry
Yield: 8 Servings

1 c Flour
1/4 c Oil; or butter
4 c Onion; chopped
2 c Celery; chopped
1 c Green pepper; chopped
4 c Chicken stock
1 tb Garlic; chopped
2 lb Chicken breasts without
-skin; diced
5 ts Joe's Stuff; Cajun seasoning
4 tb Butter

Set oven to 350 degrees F. Spread flour on cookie sheet, and bake in oven,
stirring occasionally for 1 to 4 hours, until nut brown. This will shorten
the time needed to make the roux.

Add flour to oil (or butter) and stir constantly over medium heat until you
have a dark, chocolate colored roux (about 10 minutes). Add Joe's Stuff
(Cajun seasoning blend), garlic, and 1/3 of the onions, celery, and green
pepper. Cook, stirring, for 6 minutes. Add another 1/3 of vegetables; cook
6 minutes. Add rest of vegetables; cook 8 minutes. Bring chicken stock to a
boil in another pot. Add roux and vegetables, stirring until well blended.
Cook for 20 minutes over medium heat.

Add chicken; cook 8 minutes.

If additional thickening needed, mix butter with some flour and stir into
etouffee until thick enough.

Recipe by: New Orleans School of Cooking

Posted to EAT-L Digest by Deborah Kirwan on Feb
16, 1998