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.
Provided by mary winecoff
Categories Poultry
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Season chicken pieces with salt and cayenne pepper to taste.
- Heat oil in a large Dutch oven over medium-high heat and sear chicken pieces on both sides until golden brown.
- Remove to a platter and reserve.
- Add butter to pan and when melted, add flour and stir to combine well.
- Continue to cook roux, stirring constantly, about 12 to 15 minutes or until chocolate brown.
- Immediately add onion, celery, bell pepper and bay leaves and cook 2 to 3 minutes or until soft.
- Add garlic and cook 2 minutes.
- Add beer and stir well to loosen any brown bits from pan bottom.
- Add stock, brown sugar, hot sauce, and Worcestershire sauce, stirring to combine.
- Bring to a boil, return chicken pieces to the pot and simmer 1 hour and 15 minutes until chicken is very tinder.
- Remove chicken pieces to a platter and when cool enough to handle, remove chicken meat from bones.
- Return chicken meat to etouffee and continue cooking 30 minutes, until sauce is thickened and flavorful and chicken is beginning to fall apart.
- Add chopped parsley, stirring to combine.
- Taste and adjust seasoning, if necessary.
- Serve immediately over hot cooked rice.
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MD Khorshid Khan
[email protected]I can't wait to try this recipe!
Abdulai Mohammed
[email protected]Emeril's recipes are always so delicious.
Kgositsile Molaoa
[email protected]I'm looking forward to trying this recipe soon.
Temitope Enitan
[email protected]This recipe is a bit time-consuming, but it's worth it.
Ko Arr Noe LPN
[email protected]I'm not sure what I did wrong, but my sauce turned out really watery.
John Noway
[email protected]This is the best chicken etouffee I've ever had!
Blue Thunder
[email protected]I would have liked the chicken to be a little more tender.
Dorcas Munene
[email protected]This dish is perfect for a special occasion.
Aleem “Zarak” Khan
[email protected]I'm not a big fan of etouffee, but this recipe was pretty good.
Ganbold Nemekhbayar
[email protected]This recipe is a keeper! I will definitely be making it again.
Kanwal Rpt girl
[email protected]I found the instructions a little confusing, but the dish turned out well in the end.
Myra Byrd
[email protected]The sauce is a little too spicy for my taste, but overall this is a great recipe.
Amanda Rawls
[email protected]I love the crispy chicken skin in this dish.
Rudolf Pollabauer
[email protected]This is my go-to recipe for chicken etouffee. It's easy to make and always a crowd-pleaser.
Fa Heem
[email protected]I've made this recipe several times and it always turns out great. The sauce is so rich and flavorful.
Santo Modol
[email protected]This Emeril's Chicken Etouffee is a must-try! The flavors are amazing and the chicken is so tender. I served it over rice and it was a hit with my family.