Easy etoufee

1 Servings

Ingredients

Quantity Ingredient
1 pack Brown gravy mix (check fat grams prepared--Pioneer is low)
¼ cup Thinly sliced yellow onion
1 Cloves garlic (up to 2)
Hot sauce--such as tabasco, cajun chef, buffalo, cajun jalepeno, etc
1 Chicken breast
½ can Tomato paste
Chicken browning stuff*

Directions

Prepare gravy mix according to directions. Mix tomato sauce with 1 cup of water. Stir until no longer lumpy. Cut chicken into bite size pieces. Brown chicken, garlic, & onion. Add gravy tomato mixture & hot sauce. this is definitely to taste; know your fire level. Cook until chicken is done all the way through & gravy is thick. Add more water (about ¼ c at a time) as necessary to prevent sticking & keep gravy from clumping up. And keep stirring this, too. Serve over cooked rice.

* For a long time, I only used chicken or vegetable stock to brown chicken.

Some people use Pam, et al. Now I generally use 1 t olive oil and 1T stock (chicken base & water)

If you try this with fish, cook the fish separately & add only at the last minute. Unless you like rubber fish.

Posted to Digest eat-lf.v096.n148 From: "smithg" <smithg@...>

Date: 11 Sep 1996 08:07:21 -0500

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