Chicken Etouffee

12 ingredients
5 steps

Ingredients

  • 1 cup olive oil
  • 1 onion large, chopped
  • 1/2 cup chopped green bell pepper or mild hot pepper
  • 3 teaspoons minced garlic
  • 8 ounces clam juice or dry wine
  • 1 3/4 teaspoons cajun spice mix or 3 whole chicken breasts, bones and cubed
  • 1 1/2 cups rice uncooked
  • 1 cup flour
  • 1/2 cup celery chopped
  • 17 ounces tomatoes chopped
  • salt
  • pepper

Directions

  1. 1
    In a heavy skillet heat the oil over medium heat. Stir in flour and cook, stirring constantly until sauce (the roux) is darkened, about 10 mins.
  2. 2
    Stir in celery, pepper, onions and garlic. Simmer 5 minutes.
  3. 3
    Stir in tomatoes, clam juice, cajun spice and chicken. Bring to a boil; reduce heat and simmer uncovered, stirring occasionally, for 10-15 minutes. Add salt and pepper to taste.
  4. 4
    Remove from heat and let stand 3 mins.
  5. 5
    While the chicken is cooking, cook the rice according to the package directions, adding 3/4 tsp to the water. Serve the Etouffee over the rice.

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