Ingredients
-
1
-
-
-
2
-
1/2
-
3/4
-
1
-
1/2
-
1/2
-
2
-
2
-
1
-
1
-
2
-
1/4
Directions
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 😉
Discover ground-breaking new supplements! SHOP & SAVE
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. |
