Recipe(tried): Chicken and Shrimp Etouffee

CHICKEN AND SHRIMP ETOUFFEE

1 large onion, chopped
1 small green bell pepper, chopped
1/2 small red bell pepper, chopped
2 single stalks celery, chopped
1 single clove garlic, minced
2 tablespoons margarine
2 tablespoons flour
3 cups chopped, cooked chicken breast
1 pound medium shelled and deveined shrimp
3/4 cup water
3/4 teaspoon dry chicken bouillon powder
1/2 teaspoon dried whole thyme
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 dash hot sauce
2 cups hot cooked parboiled rice (for serving)
1 tablespoon chopped fresh parsley (for garnish)

Coat a large skillet with Pam; place over medium heat until hot. Add onion, peppers, celery and garlic; saute 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, shrimp and remaining ingredients except rice and parsley. Simmer 2 minutes or till thoroughly heated (make sure shrimp is cooked but not over cooked).

Serve over hot, cooked rice. Sprinkle with parsley.

Makes 8 servings