Chicken Etouffee



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Ingredients
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    1/3  cup 
    cooking oil
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    1/3  cup 
    all-purpose flour
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    2   cups 
    chopped onions (4 medium)
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    1   cup 
    chopped celery (2 stalks)
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    1/2  cup 
    chopped green sweet pepper
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    1   tablespoon 
    cooking oil
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    1/4  cup 
    sliced green onions
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    1/4  cup 
    snipped fresh parsley
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    1   tablespoon 
    minced garlic (6 cloves)
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    1  14 1/2 ounce can 
    chicken broth
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    1   pound 
    skinless, boneless chicken, cubed
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    1   teaspoon 
    seasoned salt
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    1   
    bay leaf
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    Hot cooked rice

Directions
1.
To make a roux, in a large skillet heat the 1/3 cup oil over medium heat for 5 minutes. Gradually whisk in the flour until smooth. Cook over medium-low heat about 20 minutes or until the mixture is dark reddish brown (chocolate brown), stirring frequently.
2.
Meanwhile, in a large saucepan or Dutch oven cook the onions, celery, and sweet pepper in the 1 tablespoon oil over medium heat for 10 minutes, stirring occasionally. Stir in the roux, green onions, parsley, and garlic. Add chicken broth all at once, stirring to combine. Stir in the chicken, seasoned salt, and bay leaf.
3.
Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until chicken is tender and no longer pink, stirring frequently. Discard bay leaf. Serve over rice. Makes 5 or 6 servings.
Nutrition information
Per Serving: cal. (kcal) 461, Fat, total (g) 22, chol. (mg) 63, sat. fat (g) 3, carb. (g) 42, fiber (g) 3, pro. (g) 25, sodium (mg) 744, Vegetables () 1, Starch () 2.5, Lean Meat () 2, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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