Recipe

Emeril's Chicken Etoufee Recipe

Print Recipe

Ingredients

Directions

Step #1 Spice up chicken pieces with salt & cayenne pepper to taste.
Step #2 Heat oil In a large-ish Dutch oven over medium-high heat & sear chicken pieces on both sides until golden brown.
Step #3 Remove to a platter & reserve.
Step #4 Add butter to pan & when melted, add flour & stir this to mix well.
Step #5 Continue to cook roux, stirring constantly, about 12 to 15 mins or until chocolate brown.
Step #6 Immediately add onion, celery, bell pepper & bay leaves & cook 2 to 3 mins or until soft.
Step #7 Add garlic & cook 2 mins.
Step #8 Add beer & stir well to loosen any brown bits from pan bottom.
Step #9 Add stock, hot sauce, & Worcestershire sauce, brown sugar, stirring to mix.
Step #10 Bring to a boil, return chicken pieces to the pot & let simmer 1 hr & 15 mins until chicken is very tinder.
Step #11 Remove chicken pieces to a platter & when cool enough to handle, remove chicken meat from bones.
Step #12 Return chicken meat to etouffee & continue cooking 30 mins, until sauce is thickened & favorful & chicken is beginning to fall apart.
Step #13 Add sliced parsley, stirring to mix.
Step #14 Taste & adjust seasoning, if necessary.
Step #15 Serve as soon as possible over hot cooked rice.
Enjoy the Emeril's Chicken Etoufee recipe

Viewing Emeril's Chicken Etoufee Receipe