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Emerils Chicken Etouffee

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Ingredients

Adjust Servings:
1 (4 lb) roasting chickens, cut into 8 pieces
salt
cayenne pepper
2 tablespoons vegetable oil
1/2 cup unsalted butter
3/4 cup flour
1 cup yellow onion, finely diced
1/2 cup celery, finely chopped
1/2 cup bell pepper, finely chopped
2 bay leaves
2 garlic cloves, minced
1 (12 ounce) bottle dark beer or (12 ounce) bottle amber beer
1 quart chicken stock
2 teaspoons brown sugar, firmly packed
1/4 cup hot sauce

Nutritional information

762.5
Calories
477 g
Calories From Fat
53 g
Total Fat
19.7 g
Saturated Fat
188.1 mg
Cholesterol
652.6 mg
Sodium
25.6 g
Carbs
1.4 g
Dietary Fiber
6.1 g
Sugars
40.2 g
Protein
516g
Serving Size

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Emerils Chicken Etouffee

Features:
    Cuisine:

    Enjoyed by all!

    • 170 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Emeril’s Chicken Etouffee, Great New Year’s Day recipe Served this with collard greens (for money) and black-eyed peas (for luck) From Paula Deen’s magazine , Enjoyed by all!, Solid recipe, quite tasty I might have had the onions, celery and peppers sweat a bit before addition to the roux, but delicious I only added 1/2 the hot sauce in hopes the kids would eat it Ingrates! More for me though 😉


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    Steps

    1
    Done

    Season Chicken Pieces With Salt and Cayenne Pepper to Taste.

    2
    Done

    Heat Oil in a Large Dutch Oven Over Medium-High Heat and Sear Chicken Pieces on Both Sides Until Golden Brown.

    3
    Done

    Remove to a Platter and Reserve.

    4
    Done

    Add Butter to Pan and When Melted, Add Flour and Stir to Combine Well.

    5
    Done

    Continue to Cook Roux, Stirring Constantly, About 12 to 15 Minutes or Until Chocolate Brown.

    6
    Done

    Immediately Add Onion, Celery, Bell Pepper and Bay Leaves and Cook 2 to 3 Minutes or Until Soft.

    7
    Done

    Add Garlic and Cook 2 Minutes.

    8
    Done

    Add Beer and Stir Well to Loosen Any Brown Bits from Pan Bottom.

    9
    Done

    Add Stock, Brown Sugar, Hot Sauce, and Worcestershire Sauce, Stirring to Combine.

    10
    Done

    Bring to a Boil, Return Chicken Pieces to the Pot and Simmer 1 Hour and 15 Minutes Until Chicken Is Very Tinder.

    11
    Done

    Remove Chicken Pieces to a Platter and When Cool Enough to Handle, Remove Chicken Meat from Bones.

    12
    Done

    Return Chicken Meat to Etouffee and Continue Cooking 30 Minutes, Until Sauce Is Thickened and Flavorful and Chicken Is Beginning to Fall Apart.

    13
    Done

    Add Chopped Parsley, Stirring to Combine.

    14
    Done

    Taste and Adjust Seasoning, If Necessary.

    15
    Done

    Serve Immediately Over Hot Cooked Rice.

    Avatar Of Darcy Hendrix

    Darcy Hendrix

    Plant-based pioneer exploring the world of vegan and vegetarian cuisine.

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