- 5 tbsp butter
- 1 lb chicken breasts, cut into chunks
- salt & pepper to taste
- 1 container Guidry's Cajun trinity
- 1 cup diced or shredded carrots
- 3-5 cloves garlic, minced
- 5 tbsp flour
- 1/3 cup white wine
- 4 cups chicken stock
- 1 bay leaf
- 1 cup fresh cut green beans
- 1/2 cup heavy cream
- 1 can rotel, drained
- 1 cup frozen corn
- 1 cup frozen peas
- 1 tsp Cajun Seasoning
Season chicken with salt and pepper. Melt 1 tablespoon in a pot and cook the chicken until golden. Remove from pot and set aside.
Melt remaining 4 tablespoons of butter in that same pot, and add the trinity. Cook until onions are translucent. Stir in garlic and Cajun seasoning and stir for about 1 minute, then whisk in the flour, mix well, and stir in the wine and scrape up all of the browned bits from he bottom of the pot.
Add chicken stock and bay leaf. Bring to a boil, then reduce to a simmer for 10 minutes. Stir in green beans, heavy cream, carrots, rotel, peas, corn, and chicken, and let simmer for 5 mintues.
Add salt, pepper, and more Cajun seasoning to taste. Serve warm with crackers or biscuits!