Chicken Étouffée

This recipe comes from an Estate Sale and were obtained when The Family Collection from The Wetzel Estate in Plano, Texas was purchased in 1982. Contributed by Catsrecipes Y-Group

Ingredients

 * ⅓ Cup vegetable oil
 * ⅓ Cup all-purpose flour
 * ½ Cup chopped onion
 * ¼ Cup chopped celery
 * ¼ Cup chopped green bell pepper
 * 2 Teaspoons minced garlic
 * 16 Ounce can tomatoes, chopped
 * 8 Ounces clam juice
 * 1¾ Teaspoon Creole Spice
 * 1 Teaspoon salt
 * 3 Chicken breasts, boned, skinned and cubed
 * ¼ Cup minced fresh parsley
 * 1½ Cups rice

Directions

 * 1) In a small bowl, combine all spice ingredients then set aside.
 * 2) Put oil in a heavy kettle over medium heat
 * 3) Stir in flour and cook, stirring constantly for 10 minutes.
 * 4) Add onion, celery, green pepper and garlic
 * 5) Cook for 5 more minutes.
 * 6) Stir in tomatoes, clam juice, 1 teaspoon of Creole Spice, salt and cubed Chicken
 * 7) Heat to boiling.
 * 8) Reduce heat and simmer uncovered, stirring occasionally for 15 minutes.
 * 9) Remove from heat and let stand for 3 minutes.
 * 10) Add parsley.
 * 11) Cook rice according to package directions, adding ¾ Teaspoon of Creole Spice to the water.
 * 12) Serve rice with Étouffée.