Chicken Etouffee

1 x Lg Onion, chopped

1 x Sm Green Pepper, chopped

1/2 x Sm Sweet Red Pepper, chopped

2 x Stalks Celery, chopped

1 x Clove garlic, minced

2 T Margarine

2 T Flour

3 c Chopped,cookd Chicken Breast

3/4 c Water

3/4 t Dry Chicken bouillon powder

1/2 t Dried whole Thyme

1/4 t Salt

1/4 t Red pepper

1 ds Hot sauce

2 c Hot cooked parboiled Rice

1 T Chopped fresh Parsley

Coat a large skillet with Pam; place over med heat until hot. Add onion and other vegetables, saute until tender. Remove from skillet, set aside. Place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny. Return vegetables to skillet. Add chicken and other ingredients except rice and parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked rice. Sprinkle with parsley. PER SERVING: 182 calories, 18 g protein, 5 g fat, 15 g carbohydrates, 45 g cholesterol, 1.5 mg iron, 352 mg sodium, 32 mg calcium.