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Print this Recipe    Chicken Etoufee

Pan Fried Chicken Etouffee (Cajun)

2 ounces vegetable oil
flour
1/2 chicken, cut into 4 pieces
1 teaspoon cajun seasoning
1/4 cup celery, diced
1/4 cup onion, diced
1/4 cup pepper, diced
1/4 cup diced fresh tomato
1 tablespoon green onions
1 tablespoon flour
1 cup chicken stock

Dredge chicken in flour. Heat skillet with vegetable oil. Fry
chicken on each side for 8 - 10 minutes until chicken reaches 165
degrees F. Remove chicken and discard some oil (about 1/2). Add
a heaping tablespoon of flour to the pan and whip until light brown.
Add celery, pepper, onion, tomato, and cajun spice. Whip in chicken
stock until smooth. Serve sauce over chicken. Garnish with green
onion.

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