Chicken Etouffee

• 1 large onion, chopped
• 1 small green pepper, chopped
• 12 small sweet red pepper, chopped
• 2 stalks celery, chopped
• 1 clove garlic, minced
• 2 tablespoons margarine
• 2 tablespoons flour
• 3 cups chopped cooked chicken
• 34 cup water
• 34 teaspoon chicken bouillon powder
• 12 teaspoon dried whole thyme
• 14 teaspoon salt
• 14 teaspoon red pepper
• 1 dash hot sauce
• 2 cups rice, Hot cooked, parboiled
• 1 tablespoon fresh parsley, Chopped

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.

onion, green pepper, sweet red pepper, stalks celery, clove garlic, margarine, flour, chicken, water, chicken bouillon powder, thyme, salt, red pepper, hot sauce, rice, fresh parsley

Taken from www.food.com/recipe/chicken-etouffee-7679 (may not work)