Chicken Etouffe With Steamed Rice

Recipe Ingredients

4		Boneless skinless chicken breasts
		(about 6 to 8 ounces each)
3 tablespoons	45ml	Bayou Blast - see * Note
2 tablespoons	30ml	Oil
1		Green bell pepper - chopped
1		Onion - sliced
1		Celery rib - chopped
4		Garlic cloves - finely chopped
1 1/2 cups	355ml	Dark Roux - see * Note
2		Dark beer - (12 oz ea)
2 cups	474ml	Chicken stock
3 tablespoons	45ml	Worcestershire sauce
3 teaspoons	15ml	Hot pepper sauce
4		Bay leaves
		Salt
4 cups	640g / 22oz	Steamed white rice
4		Green onions - sliced for garnish

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Dark Roux" recipes which are included in this collection.

Season chicken breasts with 1 tablespoon of the Bayou Blast.

Heat oil in a large saucepan over high heat. Add onion, bell pepper, celery and garlic and saute until onions are tender. Add the Dark Roux and stir 3 minutes. Slowly add beer and chicken stock, whisking constantly to avoid forming lumps. Bring to a boil.

Add chicken breasts, Worcestershire, pepper sauce, bay leaves, salt to taste and remaining 2 tablespoons Creole seasoning. Reduce heat to medium and simmer, 20 to 30 minutes.

Serve over steamed rice, topped with green onions.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-012 broadcast 03-21-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.