Chicken Etouffe

Creole Spice:

1 t black pepper
1 t white pepper
1 t cayenne pepper
1/2 t dried thyme
1/4 t dry mustard
1/4 t ground mace
1 bay leaf, finely crumbled

Chicken:

1/3 C vegetable oil
1/3 C flour
1/2 C chopped onion
1/4 C chopped green bell pepper
2 cloves minced garlic
1 (16 oz) can chopped tomatoes
1 t salt
3 chicken breasts, cubed (or 1 lb andouille sausage, shrimp, whatever sounds good)
1/4 minced parsley
1 1/2 C uncooked rice

In small bowl, combine all Creole Spice ingredients; set aside.

Cook rice according to directions, adding 3/4 t Creole Spice to the water.

In heavy, 4-quart kettle over medium heat, heat oil. Stir in flour and cook, stirring constantly until dark red-brown, about 10 minutes.  Add onion, green pepper, and garlic. Cook 5 minutes.Stir in tomatoes, clam juice, 1 t Creole Spice, salt, and cubed chicken.  Heat to boiling. Reduce heat and simmer uncovered, stirring occasionally, for 10-15 minutes. Remove from heat and let stand 3 minutes. Add parsley.

Serve with rice.