Chicken Etouffee

Yields:	8 servings
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	Preparation	10 minutes
	Cooking	30 minutes
	Ready In	40 minutes

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Ingredients

1	large	onion	chopped
1	small	green bell pepper	chopped
1/2	small	sweet red bell pepper	chopped
2	stalks	celery	chopped
1	clove	garlic	minced
2	tablespoons	margarine
2	tablespoons	flour, all-purpose
3	cups	chicken breasts	cooked, chopped
3/4	cup	water
3/4	teaspoon	chicken bouillon	powder, dry
1/2	teaspoon	thyme	whole, dried
1/4	teaspoon	salt
1/4	teaspoon	red pepper flakes
1	dash	red hot pepper sauce (eg. Tabasco)
2	cups	rice	cooked, parboiled, hot
1	tablespoon	parsley leaves	fresh, chopped

Directions

Coat a large skillet with Pam; place over med heat until hot.

Add onion and other vegetables, sauté until tender.

Remove from skillet, set aside.

Place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny.

Return vegetables to skillet.

Add chicken and other ingredients except rice and parsley.

Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked rice.

Sprinkle with parsley.

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Recipe Bite

Sage

by Laurie

General:Sage is an herb from an evergreen shrub, Salvia officinalis, in the mint family. Its long, grayish-green leaves take on a velvety, cotton-like texture when rubbed (meaning ground lightly and passed through a coarse sieve). ...

Member Review

Fresh Vegetable Salad

Nice blend of vegetables. very simple and easy to make. Tastes better when flavors have a chance to blend. Good recipe! I'll definitely make it again.

Reviewed by everybody