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Add a photoServings: 8
Ingredients
- 1 c. Flour
- 1/4 c. Oil, or possibly butter
- 4 c. Onion, minced
- 2 c. Celery, minced
- 1 c. Green pepper, minced
- 4 c. Chicken stock
- 1 Tbsp. Garlic, minced
- 2 lb Chicken breasts without skin, diced
- 5 tsp Joe's Stuff, Cajun seasoning
- 4 Tbsp. Butter
Directions
- Set oven to 350 degrees F. Spread flour on cookie sheet, and bake in oven, stirring occasionally for 1 to 4 hrs, till nut brown. This will shorten the time needed to make the roux.
- Add in flour to oil (or possibly butter) and stir constantly over medium heat till you have a dark, chocolate colored roux (about 10 min). Add in Joe's Stuff
- (Cajun seasoning blend), garlic, and 1/3 of the onions, celery, and green pepper. Cook, stirring, for 6 min. Add in another 1/3 of vegetables; cook 6 min. Add in rest of vegetables; cook 8 min. Bring chicken stock to a boil in another pot. Add in roux and vegetables, stirring till well blended.
- Cook for 20 min over medium heat.
- Add in chicken; cook 8 min.
- If additional thickening needed, mix butter with some flour and stir into etouffee till thick sufficient.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 8 servings | |
| Calories 294 | |
| Calories from Fat 123 | 42% |
| Total Fat 13.9g | 17% |
| Saturated Fat 4.51g | 18% |
| Trans Fat 0.2g | |
| Cholesterol 58mg | 19% |
| Sodium 297mg | 12% |
| Potassium 495mg | 14% |
| Total Carbs 20.81g | 6% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.89g | 3% |
| Protein 21.01g | 34% |
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