Chicken Etoufee
From chefmeow 18 years ago
Ingredients
- 1/3 cup vegetable oil shopping list
- 1/3 cup all-purpose flour shopping list
- 1/2 cup chopped onion shopping list
- 1/4 cup chopped celery shopping list
- 1/4 cup chopped green bell pepper shopping list
- 2 teaspoons minced garlic shopping list
- 16 ounce can tomatoes chopped shopping list
- 8 ounces clam juice shopping list
- 1-3/4 teaspoon creole spice (recipe below) shopping list
- 1 teaspoon salt shopping list
- 3 chicken breasts boned skinned and cubed shopping list
- 1/4 cup minced fresh parsley shopping list
- 1-1/2 cups rice shopping list
- Creole Spice: shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1 teaspoon ground white pepper shopping list
- 1 teaspoon cayenne pepper shopping list
- 1/2 teaspoon dried thyme shopping list
- 1/4 teaspoon dry mustard shopping list
- 1/4 teaspoon ground mace shopping list
- 1 bay leaf, finely crumbled shopping list
How to make it
- In small bowl combine all spice ingredients then set aside.
- In heavy kettle over medium heat oil then stir in flour and cook stirring constantly 10 minutes.
- Add onion, celery, green pepper and garlic then cook 5 minutes.
- Stir in tomatoes, clam juice, 1 teaspoon creole spice, salt and cubed chicken then heat to boiling.
- Reduce heat and simmer uncovered stirring occasionally for 15 minutes.
- Remove from heat and let stand 3 minutes.
- Add parsley.
- Cook rice according to package directions adding 3/4 teaspoon creole spice to the water.
- Serve rice with étouffée.
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