Holly Clegg's Chicken Etouffe -

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Holly Clegg's Chicken Etouffe

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By Holly Clegg

Posted July 23rd, 2007

This article is reprinted with permission from A Trim and Terrific Louisiana Kitchen, by Holly Berkowitz Clegg, (1993, Wimmer Cookbooks)

A Trim and Terrific Louisiana Kitchen

Servings:	6
Author Notes:	If you enjoy traditional Southern cuisine, but are trying to eat healthy, your wishes have just come true. Holly Clegg's innovative recipes let you literally have your cake (and etouffé and pasta and gumbo and hundreds of other favorite foods) and eat them too.
Ingredients:	1/2 cup flour 1 onion, chopped 1/2 cup chopped celery 1 green bell pepper, chopped 4 cloves garlic, minced 1 can tomatoes, chopped 1 can chicken stock or equivalent homemade salt and pepper to taste 1/2 teaspoon dried thyme 1 tablespoon Worcestershire sauce 3 boneless skinless chicken breasts, cubed 1/4 cup minced parsley 1 bunch green onions, chopped 1 1/2 cups rice
Instructions:	Place flour on baking sheet and bake at 400°F for 20 minutes or until flour is dark brown in color. This process works well in the toaster oven. Check and stir flour while baking. In a large pot coated with cooking spray, sauté onion, garlic, celery, and green pepper until tender. Add browned flour and mix well. Stir in tomatoes, chicken stock and seasonings. Add cubed chicken. Heat to boiling then reduce heat and simmer uncovered for about 15 minutes, stirring occasionally. Add parsley and green onions, cooking another 5 minutes. Cook rice according to directions on package. Serve etouffe over cooked rice.