Chicken Etouffee
Ingredients
1 large onion, chopped
1 small green pepper, chopped
1/2 small sweet red pepper, chopped
2 stalks celery, chopped
1clove garlic, minced
2 Tbsp. margarine
2 Tbsp. flour
3 C. chopped, cooked chicken breast
3/4 C. water
3/4 tsp. dry chicken bouillon powder
1/2 tsp. dried whole thyme
1/4 tsp. salt
1/4 tsp. red pepper
dash of hot sauce
2 C. hot cooked parboiled rice
1 Tbsp. chopped fresh parsley
Cooking Instructions
Coat a large skillet with Pam; place over medium heat until hot. Add onion and other vegetables, sauté until tender. Remove from skillet, set aside. Place margarine and flour in skillet; cook over low heat for 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 for 2 minutes or until thoroughly heated. Serve over hot, cooked rice. Sprinkle with parsley.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)