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Chicken Etouffee

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Submitted by cdewgaw

YIELD

8 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

1 1
LARGE LARGE ONIONS
chopped
1 1
SMALL SMALL GREEN BELL PEPPERS
chopped
½ 0.5
SMALL SMALL SWEET RED BELL PEPPERS
chopped
2 2
STALKS STALKS CELERY
chopped *
1 1
CLOVE CLOVE GARLIC
minced
2 3E+1
TABLESPOONS ML MARGARINE
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
3 7.1E+2
CUPS ML CHICKEN BREASTS
cooked, chopped
¾ 177
CUP ML WATER
¾ 3.8
TEASPOON ML CHICKEN BROTH
powder, dry
½ 2.5
TEASPOON ML THYME
whole, dried *
¼ 1.3
TEASPOON ML SALT
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
1 1
DASH DASH RED HOT PEPPER SAUCE *
2 473
CUPS ML RICE
cooked, parboiled, hot
1 15
TABLESPOON ML PARSLEY LEAVES
fresh, chopped

Directions

Coat a large skillet with Pam; place over med 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 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 2 minutes or until thoroughly heated. Serve over hot, cooked rice.

Sprinkle with parsley.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 160g (5.6 oz)
Amount per Serving
Calories 298 15% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 158mg 7%
Total Carbohydrate 14g 14%
Dietary Fiber 1g 5%
Sugars g
Protein 40g
Vitamin A 7% Vitamin C 26%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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