Chicken Etouffee 2

A simple chicken etouffee

This is simpler than my usual chicken etouffee. It uses Tony Chachere’s Roux to make it easier and faster.

The roux mix has spices and salt – adding only about 240 g salt, to the salt in the chicken, per serving.

Ingredients

• 2 Tsp olive oil
• 1 onion – finely diced
• 3 stalks celery – finely diced
• 1 green pepper – finely diced
• 4 Tsp Tony Chachere’s Roux
• 2 cups Unsalted Chicken Broth
• 1 Tsp garlic powder
• 1 tsp Tony Chachere’s No Salt Seasoning Blend
• 1/2 of meat from a rotisserie chicken

Instructions

Cook the onion in olive oil for about 5 minutes. Add the celery and green pepper and cook an additional 8 to 10 minutes.

Mix the roux powder with some chicken broth and add to vegetables. Add garlic powder and rest of chicken broth.

Let simmer for an hour or more.

Serve with rice.