1/3 cup olive oil
1 large onion, chopped
1/2 cup chopped green bell pepper (or mild hot pepper)
3 tsp. minced garlic
8 oz. clam juice (or dry wine)
1 3/4 tsp. Cajun spice mix or blackened seasoning
3 whole chicken breasts, bones and cubed
1 1/2 cups uncooked rice
1/3 cup flour
1/2 cup celery, chopped
1 16 oz. can tomatoes, chopped
salt and pepper to taste

To cook the chicken stir in tomatoes, clam juice, 1 tsp. Cajun spice, salt and chicken. Bring to a boil and reduce heat immediately; simmer uncovered, stirring occasionally, for 10-15 minutes.

In a heavy skillet heat the oil over medium heat. Stir in flour and cook, stirring constantly until sauce is darkened, about 10 minutes.

Stir in celery, pepper, onions and garlic. Simmer 5 minutes.

Stir in tomatoes, clam juice, Cajun spice and chicken. Bring to a boil; reduce heat and simmer uncovered, stirring occasionally, for 10-15 minutes. Add salt and pepper to taste.

Remove from heat and let stand 3 minutes.

While the chicken is cooking, cook the rice according to the package directions, adding 3/4 tsp. to the water. Serve the Etouffee over the rice.