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Chicken Etouffee

Chicken Etouffee

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 stick butter
4-5 green onions, chopped (tops too)
1 large onion, chopped
1 large bell pepper, chopped
2-3 cloves garlic, chopped
1/3 cup flour (plain or self rising)
1 cup heavy cream (half-and-half)
8-10 ounces mushrooms, sliced
4 chicken breasts, boiled and bones removed (liquid reserved)
Black pepper
Tony Cachere's Cajun seasoning to taste
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Let's Make It
1
Melt butter in large skillet, add green onions, onions, bell pepper and garlic. Stir and saute until softened and semi-transparent. Sprinkle flour over all the veggies and stir until flour is absorbed completely.
2
Stir in half-and-half and then broth from the chicken slowly and stir until a thick gravy is achieved. This may require all the broth and a little extra water. Should be very thick and creamy white in color.
3
Add mushrooms and chicken along with black pepper and Tony's seasoning. Simmer until mushrooms are done. This will only take about 15 to 20 minutes. Cover pan and reduce heat to simmer for about 10 or 15 minutes. Serve over hot long-grained rice with garlic bread and salad.
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