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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This one requires little or no effrot but you can't tell in the final product. It tastes like you slaved for hours. This is an elegant cajun delight loved by all. No need to serve with a side, this is a great stand alone dish. Read more . Enjoy Ingredients:
1/3 cup vegetable oil |
1/3 cup all-purpose flour |
1/2 cup chopped onion |
1/4 cup chopped celery |
1/4 cup chopped green bell pepper |
2 teaspoons minced garlic |
16 ounce can tomatoes chopped |
8 ounces clam juice |
1-3/4 teaspoon creole spice (recipe below) |
1 teaspoon salt |
3 chicken breasts boned skinned and cubed |
1/4 cup minced fresh parsley |
1-1/2 cups rice |
creole spice |
1 teaspoon freshly ground black pepper |
1 teaspoon ground white pepper |
1 teaspoon cayenne pepper |
1/2 teaspoon dried thyme |
1/4 teaspoon dry mustard |
1/4 teaspoon ground mace |
1 bay leaf, finely crumbled |
Directions:
1. In small bowl combine all spice ingredients then set aside.
2. In heavy kettle over medium heat oil then stir in flour and cook stirring constantly 10 minutes.
3. Add onion, celery, green pepper and garlic then cook 5 minutes.
4. Stir in tomatoes, clam juice, 1 teaspoon creole spice, salt and cubed chicken then heat to boiling.
5. Reduce heat and simmer uncovered stirring occasionally for 15 minutes.
6. Remove from heat and let stand 3 minutes.
7. Add parsley.
8. Cook rice according to package directions adding 3/4 teaspoon creole spice to the water.
9. Serve rice with étouffée.
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