CHICKEN ETOUFFEE
Steps:
- Finely chop onion, bell pepper & celery and set aside. Mix Cajun Seasoning with the flour in a dish for dredging. Cut chicken breast into finger sized strips and coat them with the flour. In a large pot (Dutch oven) add some of the butter and olive oil. Hold on to the rest of the butter and oil because you will need to add them in as you cook. Start frying coated chicken strips in the oil & butter, removing them as they brown and adding more oil and butter as needed. After all chicken strips are fried and set aside, add any remaining butter and some of the left over seasoned flour to make a roux. Just add enough to make it thick. Stir constantly over med-high heat to achieve a dark reddish color. Add garlic and bay leaves and the chopped vegetables. Stir so that all veggies are coated with the roux and start to soften. Fill with water to cover and simmer for about 10-15 minutes. Be sure to check for seasoning, salt and cayenne. This is a good time to make the rice. When it starts to look like a gravy add the chicken back in for the last 10 minutes. Again, check the seasoning. Once it reaches the thickness you like serve it on a pile of rice.
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