Chicken Etouffee

"This is an adotped recipe. I will post an intro after I make it."
 
Download
photo by a food.com user photo by a food.com user
Ingredients:
16
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Coat a large skillet with Pam; place over med heat until hot.
  • Add onion and other vegetables, saute 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 till thoroughly heated.
  • Serve over hot,cooked rice.
  • Sprinkle with parsley.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Great recipe! I made this for my hubby because we were heading to New Orleans for our honeymoon and I was trying to showcase some of the local cuisine for him. He loved it! I do agree with Wugfun's review that you need more liquid while you're cooking the sauce (I also used Sherry and when I ran out, I used a little bit of Vermouth). I don't know if that changed the flavor but it was pretty darned good! Thank you for posting. I will make it again!
     
  2. This was amazing - one of the best new recipes I've tried in months! The only change I made was a splash of sherry when the sauce got too thick. Thanks!
     
Advertisement

RECIPE SUBMITTED BY

Married for 22years.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes