3/4 cup onion, half fine cut and half rough, cut.
3/4 cup bell pepper, fine cut.
3/4 cup celery, fine cut.
3 little green onions, fine chop.
1 large clove garlic, fine chop.
2 tsp cajun chicken spice mixture.
3 pats butter.
3 tbsp dry roux.
3 cup chicken broth.
2 chicken breasts.
Directions
Pre cook the chicken breasts in micro wave for about 10 minutes on
high. Set aside to cool. When cool, pull into strips about the size
of a small finger. (You could use an equal amount of leftover roast
chicken.)
Singe the rough cut onions in cast iron skillet over medium high
heat. When lightly browned (3-5 minutes). Add the rest of the
vegetables, the garlic and the spices. Add butter and sizzle over
medium heat until the vegetables are limp, about 5 minutes. Stir in
the dry roux. Then stir in the chicken broth and simmer uncovered
over low heat for 15 min. Add the chicken and continue to simmer for
another 10-15 minutes. The sauce should be about as thick as a thin
gravy.
Serve over rice.
Makes two generous servings.
SHRIMP ETOUFEE Follow same recipe except: use one small package
shrimp (5-6 oz.) decrease vegetable amounts to 1/2 cup each. decrease
spice amount to 1 teaspoon cajun chicken mix. decrease roux to 2
tablespoon decrease butter to 2 pats decrease broth to
1 cup do not precook shrimp.
At the end, add uncooked shrimp and simmer for only 2-3 minutes. Top
with dash of Cajun Sunshine if needed.
== Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV
vers. 1.50
Servings: 2 servings
Chicken Etoufee Recipe brought to you by Recipe Ideas
Categories: Cajun; Chicken; Poultry
The History of Recipes
Experts have traced the existance of recipes way back into the distant past, in truth as far as ancient Egypt, and potentially, even further back. Interesting though that is, in the main part, these old records were just simple hieroglyphic or cunieform recipes for meal preparation.
Interestingly, the oldest recipe discovered so far, according to experts are some clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful and exhilarated. During Roman times 25BC a man called Apicius compiled a collection of documents describing recipes enjoyed by wealthy Romans. In his scrolls, he tells us how the roman meals were split into hors d`oeuvre, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he informs us how the ancient cooks used many aromatic flavors, including some familiar names for example basil, mint and dill. Closer to modern times, there are a couple of interesting books which appeared in the 14th Century ; a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the curry that is served today, but rather recipes for the types of meals on the menus of the rich and wealthy people of those days. In the fifteenth century, the Crusaders brought back many foods and herbs from middle-east cuisine, including parsley and basil. The introduction of these new foods and spices caused an outbreak in publications on food, the majority of which are now in private collections. By the arrival of the 1900s, cooking books were in high demand, mostly as a result of higher levels of literacy, more leisure time and disposable income. |
We hope you enjoy this Chicken Etoufee recipe.
