MSGID: 1:261/1466.0 57943e3c
Janis,

Saw you talking on another channel about etoufee recipes.  Ben posted
his recipe here for you.  Here is the recipe that I use these days.  It
is much less rich than the first one I tried decades ago :-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Etoufee
 Categories: D/g, Cajun, Chicken, Shrimp
      Yield: 2 servings
 
      1 c  Onion, half fine cut and
           -half rough cut.
      1 c  Bell pepper, medium dice
      1 c  Celery, medium dice
      3    Little green onions, medium
           -dice
      1 lg Clove garlic, fine chop.
      2 ts Cajun chicken spice
           -mixture.
      3    Pats butter.
      3 tb Dry roux.
     14 oz Can chicken broth
  1 1/2 c  Leftover chicken
 
  Can use a chicken breast instead, poach and set aside to cool.
  
  Cut chicken into 1/2 inch cubes.
  
  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.
  
  == Courtesy of Dale & Gail Shipp, Columbia Md. ==
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:06:52, 24 Jul 2016
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