This etouffee is low on salt and is easy to chew and easy to swallow if the chicken and vegetables are chopped fairly fine. The rice is cooked with more water than normal to make is quite soft and easy to chew.
Ingredients
- 1/3 rotisserie chicken (about 8 oz), deboned, skin removed, cut fine (see Rotisserie Chicken)
- 1 stick butter (8 Tbsp)
- 1 chopped onion
- 1 chopped green bell pepper
- 4 stalks chopped celery
- 2 tsp garlic powder
- 2 Tbsp all-purpose flour
- 1 2/3 cup chicken stock
- 2 bay leaves
- 1/2 teaspoon paprika
- 1 teaspoon Tony Chachere’s NO SALT Seasoning Blend
- 1 Tbsp lemon juice
- 1 cup rice, rinsed
Instructions
Heat 2 1/2 cups water in sauce pan to boiling. Stir in rice. Cover. Let simmer 15 minutes. Turn off heat. Let sit another 10 minutes.
In a pan or Dutch oven melt butter over medium high heat. Reduce heat to medium and add bell pepper, celery and onions and cook about 5-7 minutes, add garlic powder.
Stir in flour, stirring to keep it smooth. Cook, stirring constantly until the onions are lightly browned, about 7-8 minutes.
Add chicken, stock, lemon juice and seasoning. Cook, stirring about 10 minutes. Remove and discard bay leaves.
Serve over rice.
