Recipe: Chicken Etouffee (using chicken breasts and rice)

CHICKEN ETOUFFEE

1/3 cup vegetable oil
1/3 cup all purpose flour
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper (or mild hot pepper)
2 tsp minced garlic
1 (1 1b) can diced tomatoes
8 oz (1 cup) clam juice (or wine or water)
1 3/4 tsp Cajun spice mix, divided use
1 tsp salt
3 whole boneless, skinless chicken breasts, cut in cubes
1 1/2 cups uncooked rice

In a heavy skillet heat the oil over medium heat. Stir in flour and cook, stirring constantly until dark-red brown, about 10 minutes.

Add the onion, celery, green pepper and garlic; cook 5 minutes.

Stir in tomatoes, clam juice, 1 tsp Cajun spice, salt and chicken. Heat to boiling. Reduce heat and simmer uncovered, stirring occasionally, for 10-15 minutes. Remove from heat and let stand 3 minutes.

While the chicken is cooking, cook the rice according to the package directions, adding the remaining 3/4 tsp Cajun spice to the water.

Serve the Etouffee over the rice.

Adapted from source: Laura Wallace