Chicken Etouffee

Ingredients

steamed rice

caramelized onions from squid recipe above

3 celery stalks, chopped

1 green pepper, chopped

roughly 6-7 tablespoons butter

1/2 pound chicken, cut into bite sized pieces & marinated in soy sauce & sherry (sherry optional)

3.5 cups chicken stock

1-2 tablespoons corn starch premixed with water for thickening

1-3 tablespoons ketchup

salt and pepper to taste

Cajun seasoning to taste (we mixed chili powder, garlic powder, red pepper, onion powder, thyme & basil)

Directions

Make the steamed rice:

Combine the rice and water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.

When making the caramelized onions for the squid recipe, add the celery and green peppers to the hot pan after onions become translucent.

After squid recipe is finished, add butter to the remaining onion mixture in a hot pan.

While onion mixture is cooking with butter, cook the marinated chicken in wok/pan with oil.

Add chicken stock to butter/onion mixture. Add cornstarch mixture. Add cooked chicken. Heat until well thickened.

Add ketchup and spices to taste.