Here's my recipe for Chicken Etouffee, a permutation of a standard Shrimp Etouffee recipe:

Ingredients

1 Stick Butter (or Margarine if you keep kosher)
¼ cup flour
1 cup sliced green onions
1 cup chopped yellow or brown onion
1 green pepper, chopped
½ cup celery, halved and sliced
2 cloves garlic, minced
1 bay leaf
Some basil
Some thyme
Some marjoram
Some white or black pepper
8 ounces of plain tomato sauce
2 cups water (or replace 1 cup with white wine)
1 tablespoon worcestershire sauce
1 teaspoon/tablespoon/bucket Tabasco sauce
2 to 3 chicken breasts, maybe 4 if you're hungry Enough
cooked rice to feed the assembled

Instructions

First, let's talk about the chicken. For me, convenience comes into play sometimes, so if I need to cut back on my cooking time, I buy a couple of packs of Tyson's diced and cooked chicken. These are seriously awesome time-savers. Obviously not quite as tasty as home-cooked, but when the chicken is gonna sit in a pot full of tasty stuff for a while, it's hard to tell the difference. If you want to cook your own chicken, take a few breasts, dice them, throw them in a pan with some oil and sauté them until lightly browned. Set aside.
Chop up your veggies. Thinly slice your green onions, rough chop your onion, halve/slice your celery. Rough chop your green pepper. Mince your garlic.
Next, get out a favorite pot, medium-sized, maybe 6-quarts or so. Set a medium flame under the pot and toss in the stick of butter. Let it melt slowly - burnt butter will cause points to be deducted from your final grade. When the butter is melted, slowly add the flour until thick and bubbly. Then add your veggies.
Stir in the garlic, thyme, basil, marjoram, the single bay leaf, and black/white pepper. You know yourself best, so season accordingly. Pat down the veggies so they can soak in the butter. Let that cook on a low flame for 15-20 minutes, enough time for the celery and green pepper to get soft.
Next, pour in the 8-ounce can of plain tomato sauce. Then add the water, wine (if you're using wine), worcestershire sauce, and Tabasco sauce. With regard to this last item, let your tastes guide you. I use varied hot sauces when I cook, not just Tabasco. Last time I made this I used a Louisiana hot sauce that my son got as a present from his mother, bless her heart. And how much hot sauce? You can start with a tablespoon, but I end up using two or three, and that's only if I'm cooking mild. When it's just my son and me, I'll use almost half a cup.
Ok, you've added all that. Now bring it to a boil, tossing in the chicken as you go. Stir until everything is evenly blended. When it gets to boilin', lower the flame to its most gentle, and let it simmer on the stove for 45 minutes to an hour. Stir it every five minutes or so, which counts towards your daily exercise regimen.
When you're ready to eat, heat up your rice, then either add the rice straight into the etouffee or put the rice on each plate and ladle the etouffee onto the rice. Serve with a crusty bread.