| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Cajun |
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Bag rice; cooked according to package directions (desired serving amount) |
| 1/4 |
c |
Butter or margarine |
| 2 |
tb |
All-purpose flour |
| 1 |
c |
Milk |
| 1 |
lb |
Boneless chicken breast; cut into thin strips |
| 1/2 |
ts |
Dried tarragon leaves |
| 1 |
c |
Hot cooked peas |
| 1 |
|
Jar (2-oz) diced pimientos;drained |
| 1/4 |
ts |
Ground black pepper |
| 1/4 |
ts |
White pepper |
| 1/4 |
ts |
Red (cayenne) pepper |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Paprika |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
CAJUN SPICE BLEND
In small saucepan, over medium-low heat, melt 2 tablespoons butter. Stir
in flour; cook for 2 minutes. Slowly add milk and 3/4 tsp Cajun Spice
Blend. Cook, stirring constantly, until thickened. Keep warm.
In skillet, over medium-high heat, melt remaining butter. Add chicken,
tarragon and remaining Cajun Spice Blend; sauce until chicken is done. Keep
warm.
Gently stir together cooked rice, peas and pimientos. Spoon chicken
mixture over rice. Serve with prepared sauce.
Cajun Spice Blend: Mix all ingredients.
NABISCO FOODS AD
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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