Chicken Etouffee (A 2 Fay) Recipe

• 1 stick unsalted butter
• 2 med. onions, minced
• 1/4 c. thinly sliced celery
• 3 cloves garlic, chopped
• 1 sm. red bell pepper, diced
• 8 chicken thighs, skinned
• 1 1/2 teaspoon cajun seasoning mix
• 3 tbsp. flour
• 2 tbsp. tomato paste
• 1/4 teaspoon Tabasco
• 1 teaspoon Worcestershire sauce
• 1 1/2 c. chicken stock, broth or possibly water
• 1 c. minced green onions
• 1/2 c. fresh parsley, chopped
• Cook, long grain white rice

1. Heat large heavy skillet over medium heat till warm.
2. Heat butter till it smokes.
3. Saute/fry onions, celery and red bell pepper for about 5 min.
4. Meanwhile, season the thighs with cajun season mix.
5. Add in them to skillet after vegetables have sauteed for 5 min.
6. Brown thighs, cooking 5 min per side.
7. Remove chicken and set aside for later use.
8. Add in flour to skillet and stir well.
9. Cook about 4 min, stirring constantly.
10. Blend in tomato paste, Tabasco sauce and Worcestershire sauce.
11. Add in chicken stock and cooked chicken.
12. Cover and cook for 12 min.
13. Remove cover and add in green onion and parsley and cook uncovered 3 more min.
14. Serve over warm rice.

butter, onions, celery, garlic, red bell pepper, chicken, cajun seasoning mix, flour, tomato paste, tabasco, worcestershire sauce, chicken stock, green onions, fresh parsley, long grain white rice

Taken from cookeatshare.com/recipes/chicken-etouffee-a-2-fay-39336 (may not work)