Chicken etouffe with steamed rice
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | boneless skinless chicken breasts | |
| 1 | (about 6 to 8 ounces each) | |
| 3.00 | tablespoon | bayou blast; see * note |
| 2.00 | tablespoon | oil |
| 1.00 | green bell pepper; chopped | |
| 1.00 | onion; sliced | |
| 1.00 | celery rib; chopped | |
| 4.00 | garlic cloves; finely chopped | |
| 1½ | cup | dark roux; see * note |
| 2.00 | bottles dark beer -; (12 oz ea) | |
| 2.00 | cup | chicken stock |
| 3.00 | tablespoon | worcestershire sauce |
| 3.00 | teaspoon | hot pepper sauce |
| 4.00 | bay leaves | |
| 1 | salt | |
| 4.00 | cup | steamed white rice |
| 4.00 | green onions; sliced for garnish | |
Directions
* 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.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-012 broadcast 03-21-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-21-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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