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Ingredients

• 3-4 Tbsp bacon fat
• 1 1/2 cups miced onion
• 1 cup minced celery
• 3/4 cup minced green bell pepper
• 2 tsp miced garlic (more or less to taste, I like more!)
• 1 Tbsp mild paprika
• 1/4 tsp ground white pepper
• 1/4 tsp ground black pepper
• 1/4 tsp ground cayenne
• 1/4 cup all purpose flour
• 2 cups chicken broth
• 2 lbs chicken breast, cut into 1 inch pieces
• 1 can minced clams with broth
• 3 Tbsp unsalted butter
• 1 cup thinly sliced scallions; white and green portions
• 1/4 cup basil chiffonade
• 2 Tbsp chopped flat leaf parsley

Description

This Dish Is A Fabulous Way To Serve Chicken Over Rice With Out Finding Yourself Stuck Yet Again In A Cream Of Mushroom Rut. I Adapted It From A Crawfish Etouffee Recipe That I Wanted To Try Out Of The Blue But Didn't Want To Make A Trip To The Store.

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