Chicken Etouffee

Servings:  4 | Serving Size: 4 ounces chicken with veggies

Cooking time: 90 minutes

This recipe can be halved or multiplied, and leftovers are good for 48 hours or so. Serve with Jasmine Rice or Brown Rice.

Ingredients

6 Tbsp. all purpose or garbanzo flour
2 tsp. olive oil
4 cloves garlic (minced)
1 large onion (diced)
2 large ribs celery (diced)
1 small green bell peppers (diced)
1 small red bell peppers (diced)
2 cups no salt added vegetable stock
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper
2 bay leaves
3 tsp Cajun spice
2 tsp. smoked paprika
1 – 15 ounce can no salt added diced tomatoes
2 Tbsp. dry sherry, or dry white wine
1 lb. boneless, skinless chicken thighs (cut into 1/2 inch cubes)
3 Tbsp. green onions (chopped)

Place the flour in a large non-stick skillet and heat over medium-high heat.

Watch the pan carefully, stirring and shaking the flour.

It will take about 10 to 15 minutes and the flour will turn an almond brown. Do not let the flour cook too fast or burn.

Remove the flour to a plate and allow to cool.

Wipe out the pan with a paper towel (be careful, the pan is hot!). Place the olive oil in the pan over medium heat and add the minced garlic.

Cook, stirring frequently, until the garlic softens.

Add the onions, celery, green and red peppers and cook until the peppers are slightly soft.

Sprinkle about 1/3 of the cooked flour over the top of the cooked vegetables.

Stir to blend the flour and repeat with the flour in three more batches until it is fully incorporated and there are no clumps of flour.

Add the vegetable stock slowly, stirring continuously. The sauce will begin to thicken.

Stir in the salt, pepper, cayenne pepper, bay leaf, Cajun spice, smoked paprika, tomatoes, and sherry. (The sauce can be made to this point and kept warm or placed in the refrigerator to keep overnight.)

When ready to serve, heat the sauce and add the chicken strips. Cook for about 10 - 12 minutes.

Serve over Brown Rice and top with the chopped green onions.