Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Clam | 100g cooked | 148 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
In a small bowl, combine all spice ingredients then set aside.
Put oil in a heavy kettle over medium heat
Stir in flour and cook, stirring constantly for 10 minutes.
Add onion, celery, green pepper and garlic
Cook for 5 more minutes.
Stir in tomatoes, clam juice, 1 teaspoon of Creole Spice, salt and cubed Chicken
Heat to boiling.
Reduce heat and simmer uncovered, stirring occasionally for 15 minutes.
Remove from heat and let stand for 3 minutes.
Add parsley.
Cook rice according to package directions, adding ¾ Teaspoon of Creole Spice to the water.
Serve rice with Étouffée.
Category:Cathy's Recipes
Category:Main Dish Recipes
Category:Chicken Recipes