Total Time
Prep 0 mins
Cook 0 mins

This is an adotped recipe. I will post an intro after I make it.

Ingredients Nutrition

Directions

  1. Coat a large skillet with Pam; place over med heat until hot.
  2. Add onion and other vegetables, saute until tender.
  3. Remove from skillet, set aside.
  4. Place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny.
  5. Return vegetables to skillet.
  6. Add chicken and other ingredients except rice and parsley.
  7. Simmer 2 minutes or till thoroughly heated.
  8. Serve over hot,cooked rice.
  9. Sprinkle with parsley.

Reviews

(4)
Most Helpful

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!

PSU Lioness June 17, 2011

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!

Wugfun December 15, 2009

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