Chicken Etouffee Recipe

• 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

1. To cook the chicken stir in tomatoes, clam juice, 1 tsp cajun spice, salt and chicken.
2. Bring to a boil and reduce heat immediately; simmer uncovered, stirring occasionally, for 10-15 mins.
3. In a heavy skillet heat the oil over medium heat.
4. Stir in flour and cook, stirring constantly till sauce is darkened, about 10 mins.
5. Stir in celery, pepper, onions and garlic.
6. Simmer 5 minsutes.
7. Stir in tomatoes, clam juice, cajun spice and chicken.
8. Bring to a boil; reduce heat and simmer uncovered, stirring occasionally, for 10-15 min.
9. Add in salt and pepper to taste.
10. Remove from heat and let stand 3 mins.
11. While the chicken is cooking, cook the rice according to the package directions, adding 3/4 tsp to the water.
12. Serve the Etouffee over the rice.

extra virgin olive oil, onion, green bell pepper, garlic, clam juice, cajun spice mix, chicken breasts, rice, flour, celery, tomatoes, salt

Taken from cookeatshare.com/recipes/chicken-etouffee-33666 (may not work)