Chicken Etoufee

Course : Cajun
Serves: 2
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3/4 cup onion -- half fine cut and rough cut
3/4 cup bell pepper -- fine cut
3/4 cup celery -- fine cut
3 medium little green onions -- fine
1 clove garlic -- fine chop
2 teaspoons Cajun chicken spice -- mixture
3 tablespoons Pats butter
3 tablespoons Dry roux
3 cups Chicken broth
2 medium Chicken breasts

Preparation / Directions:

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.

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