Chicken Etouffe - Streamlined

Normally I go to Prudhomme's Recipe and make modifications as I have in my original version of this recipe. But last week, I really streamlined it, reduced the fat by a lot, and found it just as tasty (though not as buttery) as the original.

Boneless skinless chicken breasts

Spice mixture#1 - equal parts of salt, cayenne pepper, and garlic powder.

Seasoning mix #2
3/4 teaspoon salt
3/4 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon garlic powder

Roux
3 TBL Oil
3 TBL flour

Veggies
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper

2 - 3 1.5 - 2 Cups Chicken stock (I use "Better than Bouillon")

Basic cooked Rice

Prepare the vegetables and spice mixes. Make lots of #1, put it in a spice jar and save it - you'll use it all the time!

Slice the chicken into "tender" sized pieces.

Sprinkle spice mixture #1 over the chicken.

Heat large cast iron skillet or dutch oven and add oil to coat the bottom.

When skillet is hot, start cooking the chicken in batches until lightly browned on the outside, then move to a plate when finished.

After the chicken is done, add the oil and flour for the roux and stir almost constantly until the roux has turned dark, How dark is up to you. Prudhomme recommends very dark, like very dark chocolate. I go for somewhere between milk and dark chocolate color. Don't get any on you - they don't call it Cajun Napalm for nothing.

When you have achieved this color, remove from heat and add half of the chopped veggies and stir in to stop the cooking process.

Add seasoning mix #2, the rest of the veggies and stir all together.

Add enough stock to cover generously, add back the chicken, and bring back up to a simmer.

Cook about 30 minutes, until the chicken is cooked and the gravy is thick.

Just before serving, if you feel the need to add some butter and stir it in, I won't hold it against you.

Serve over the rice, with some hot sauce on the side. And milk.