---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Chicken Etouffee
 Categories: Low-cal, Poultry
      Yield: 8 Servings
 
      1 lg Onion; chopped
      1 sm Green pepper; chopped
    1/2 sm Sweet red pepper; chopped
      2    Celery ribs; chopped
      1 cl Garlic; minced
      2 tb Margarine
      2 tb Flour
      3 c  Chicken breast;
           - cooked, chopped
    3/4 c  Water
    3/4 ts Dry chicken bouillon powder
    1/2 ts Dried whole thyme
    1/4 ts Salt
    1/4 ts Red pepper
      1 ds Hot sauce
      2 c  Cooked parboiled rice; hot
      1 tb Fresh parsley; chopped
 
  Coat a large skillet with Pam; place over med heat until hot. Add
  onion and other vegetables, saute until tender. Remove from
  skillet, set aside. Place margarine and flour in skillet; cook over
  low heat 5 minutes, stirring constantly, until mixture is color of
  a copper penny. Return vegetables to skillet. Add chicken and other
  ingredients except rice and parsley. Simmer 2 minutes or until
  thoroughly heated. Serve over hot, cooked rice. Sprinkle with
  parsley.

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