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Category: Chicken Casseroles
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1/4 c. butter
1 onion, chopped
1 stalk celery, chopped
1 green pepper, chopped
1 red pepper, chopped
1 hot chili pepper, deseeded and minced
1 tsp. Cajun Spice Mixture
1 tsp. chopped fresh basil
2 T. vegetable oil
2 T. all-purpose flour
2 c. chicken broth
1 lb. chicken breast fillets, cut into bite-size pieces
4 green onions, chopped
salt
cooked rice or couscous, to serve
Melt butter in a large, heavy-based skillet over medium-low heat.
Add onion, celery, green and red peppers and chili; cook until softened, about 5 minutes.
Add Cajun Spice Mixture, basil and salt. Cook for a further 2 minutes.
Meanwhile, heat oil in a saucepan; add flour and cook slowly, until a rich red/brown roux is formed. Whisk constantly to prevent the roux from scorching and becoming bitter.
Gradually add stock and whisk well to make a smooth thickened sauce.
Pour sauce over the vegetable mixture and allow to simmer for about 15 minutes.
Add chicken strips and the spring onions and cook for a further 10 minutes, stirring occasionally until the chicken is cooked and tender.
Serve over cooked rice or couscous.
Cajun Spice Mixture
1 tsp. salt
1 T. sweet paprika
1 tsp. dried onion granules
1 tsp. dried garlic granules
1 tsp. dried thyme
1 tsp. cayenne
1/2 tsp. black pepper
1/2 tsp. dried oregano
Combine ingredients in a small bowl, Stir well to blend.
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CHICKEN CASSEROLE - RICE ETOUFFE
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Category: Chicken Casseroles
Prep Time: Cook Time: Total Time:
Makes 6 servings.
1/4 c. butter
1 onion, chopped
1 stalk celery, chopped
1 green pepper, chopped
1 red pepper, chopped
1 hot chili pepper, deseeded and minced
1 tsp. Cajun Spice Mixture
1 tsp. chopped fresh basil
2 T. vegetable oil
2 T. all-purpose flour
2 c. chicken broth
1 lb. chicken breast fillets, cut into bite-size pieces
4 green onions, chopped
salt
cooked rice or couscous, to serve
Melt butter in a large, heavy-based skillet over medium-low heat.
Add onion, celery, green and red peppers and chili; cook until softened, about 5 minutes.
Add Cajun Spice Mixture, basil and salt. Cook for a further 2 minutes.
Meanwhile, heat oil in a saucepan; add flour and cook slowly, until a rich red/brown roux is formed. Whisk constantly to prevent the roux from scorching and becoming bitter.
Gradually add stock and whisk well to make a smooth thickened sauce.
Pour sauce over the vegetable mixture and allow to simmer for about 15 minutes.
Add chicken strips and the spring onions and cook for a further 10 minutes, stirring occasionally until the chicken is cooked and tender.
Serve over cooked rice or couscous.
Cajun Spice Mixture
1 tsp. salt
1 T. sweet paprika
1 tsp. dried onion granules
1 tsp. dried garlic granules
1 tsp. dried thyme
1 tsp. cayenne
1/2 tsp. black pepper
1/2 tsp. dried oregano
Combine ingredients in a small bowl, Stir well to blend.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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