Chicken Etouffee

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Tom Fitzmorris posted this recipe which he got from Michael DeVidts, a cooking instructor at the New Orleans School of Cooking

½ cup all-purpose flour

½ cup vegetable oil

2 cups chopped yellow onions

1 cup chopped celery

½ cup chopped red bell pepper

2 tsp. chopped fresh garlic

1 tsp. salt-free Creole seasoning

(i.e., New Orleans School of Cooking's "Joe's Stuff")

½ tsp. salt

1 ¼ cup chicken stock

2 bay leaves

1 tsp. liquid crab boil

1 lb. cooked, boneless, skinless chicken, coarsely chopped

(dark meat preferred)

2 green onions, tender green parts only, finely snipped

Directions at mail.google.com

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