Chicken Étouffée

== Description ==
This recipe comes from an Estate Sale and were obtained when The Family Collection from The Wetzel Estate in Plano, Texas was purchased in 1982. Contributed by Catsrecipes Y-Group
== Ingredients ==
* ⅓ Cup vegetable oil
* ⅓ Cup all-purpose flour
* ½ Cup chopped onion
* ¼ Cup chopped celery
* ¼ Cup chopped green bell pepper
* 2 Teaspoons minced garlic
* 16 Ounce can tomatoes, chopped
* 8 Ounces clam juice
* 1¾ Teaspoon Creole Spice
* 1 Teaspoon salt
* 3 Chicken breasts, boned, skinned and cubed
* ¼ Cup minced fresh parsley
* 1½ Cups rice
== Directions ==
# In a small bowl, combine all spice ingredients then set aside.
# Put oil in a heavy kettle over medium heat
# Stir in flour and cook, stirring constantly for 10 minutes.
# Add onion, celery, green pepper and garlic
# Cook for 5 more minutes.
# Stir in tomatoes, clam juice, 1 teaspoon of Creole Spice, salt and cubed Chicken
# Heat to boiling.
# Reduce heat and simmer uncovered, stirring occasionally for 15 minutes.
# Remove from heat and let stand for 3 minutes.
# Add parsley.
# Cook rice according to package directions, adding ¾ Teaspoon of Creole Spice to the water.
# Serve rice with Étouffée.
Category:Cathy's Recipes
Category:Main Dish Poultry Recipes
Category:Chicken Recipes