For Liz --> Chicken Etouffe

1/4 cup butter
1 small onion, chopped
1 green pepper, cored, seeded and chopped
1 celery stalk, chopped
1 red pepper, blah blah blah
1 small chili pepper (This is the HEAT, so remember, the smaller, the HOTTER!!!
1 tsp of my spice mix (separate post)
1 tsp chopped fresh basil
salt
2 tblsp oil
2 tblsp flour
2 cups chicken stock
3 cups chicken, from the breasts, cut into either strips, or cubed (Those perdue chicken strips are awesome for this if your under a time crunch
4 scallions, chopped
Rice or couscous for serving

Melt butter in pan, add onion, peppers, celery and good over med-low heat for about 5 mins, or until soft

Add the spice mix, salt, basil and cook for a few minutes

in another pot, heat the oil and add the flour and cook to a nice red/light brown roux. Whisk constantly to the roux doesn't burn

Add stock and whisk well to make a smooth thickened sauce. Pour the sauce over the veggie mix in that other pot and allow to simmer for around 15 mins

Add the chicken strips and scallions and cook for another 10 mins or so, until chicken is tender and heated through.

Serve with the rice or couscous