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Categories:
olive oil onion green bell pepper garlic clam juice Cajun spice mix rice flour celery tomatoes salt pepper
Viewed: 47 - Published at: 2 years agoIngredients
- 1 cup olive oil
- 1 onion large, chopped
- 1/2 cup chopped green bell pepper or mild hot pepper
- 3 teaspoons minced garlic
- 8 ounces clam juice or dry wine
- 1 3/4 teaspoons cajun spice mix or 3 whole chicken breasts, bones and cubed
- 1 1/2 cups rice uncooked
- 1 cup flour
- 1/2 cup celery chopped
- 17 ounces tomatoes chopped
- salt
- pepper
Method
- In a heavy skillet heat the oil over medium heat. Stir in flour and cook, stirring constantly until sauce (the roux) is darkened, about 10 mins.
- Stir in celery, pepper, onions and garlic. Simmer 5 minutes.
- Stir in tomatoes, clam juice, cajun spice and chicken. Bring to a boil; reduce heat and simmer uncovered, stirring occasionally, for 10-15 minutes. Add salt and pepper to taste.
- Remove from heat and let stand 3 mins.
- While the chicken is cooking, cook the rice according to the package directions, adding 3/4 tsp to the water. Serve the Etouffee over the rice.
