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Recipe
Chicken Etouffee Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1338g | |
| Calories 2723 | |
| Calories from Fat 1011 | 37% |
| Total Fat 113.77g | 142% |
| Saturated Fat 21.76g | 87% |
| Trans Fat 0.5g | |
| Cholesterol 267mg | 89% |
| Sodium 1147mg | 48% |
| Potassium 2042mg | 58% |
| Total Carbs 300.1g | 80% |
| Dietary Fiber 10.7g | 36% |
| Sugars 17.39g | 12% |
| Protein 115.78g | 185% |
Ingredients Convert Measures
- 1/3 c. extra virgin olive oil
- 1 large onion, minced
- 1/2 c. minced green bell pepper (or possibly mild warm pepper)
- 3 tsp chopped garlic
- 8 ozs clam juice (or possibly dry wine)
- 1 3/4 tsp cajun spice mix or possibly blackened seasoning
- 3 whole chicken breasts, bones and cubed
- 1 1/2 c. uncooked rice
- 1/3 c. flour
- 1/2 c. celery, minced
- 1 16 ounce. can tomatoes, minced
- salt and pepper to taste
Directions
- To cook the chicken stir in tomatoes, clam juice, 1 tsp cajun spice, salt and chicken. Bring to a boil and reduce heat immediately; simmer uncovered, stirring occasionally, for 10-15 mins.
- In a heavy skillet heat the oil over medium heat. Stir in flour and cook, stirring constantly till sauce is darkened, about 10 mins.
- Stir in celery, pepper, onions and garlic. Simmer 5 minsutes.
- Stir in tomatoes, clam juice, cajun spice and chicken. Bring to a boil; reduce heat and simmer uncovered, stirring occasionally, for 10-15 min. Add in salt and pepper to taste.
- Remove from heat and let stand 3 mins.
- While the chicken is cooking, cook the rice according to the package directions, adding 3/4 tsp to the water. Serve the Etouffee over the rice.
