Try this Chicken Etouffee recipe, or contribute your own.
Suggest a better descriptionCoat a large skillet with Pam; place over med heat until hot. Add onion and other vegetables, saute until tender. Remove from skillet, set aside. Place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny. Return vegetables to skillet. Add chicken and other ingredients except rice and parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked rice. Sprinkle with parsley. PER SERVING: 182 calories, 18 g protein, 5 g fat, 15 g carbohydrates, 45 g cholesterol, 1.5 mg iron, 352 mg sodium, 32 mg calcium.
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Serving Size: 1 Serving (23g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 62 | ||
Calories from Fat: 52 (84%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 70.6mg | 2 % | |
Potassium 15.8mg | 0 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 2.4g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 62
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