Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4.00 \N | boneless skinless chicken breasts |
| 1 \N | (about 6 to 8 ounces each) |
| 3.00 tablespoon | bayou blast; see * note |
| 2.00 tablespoon | oil |
| 1.00 \N | green bell pepper; chopped |
| 1.00 \N | onion; sliced |
| 1.00 \N | celery rib; chopped |
| 4.00 \N | garlic cloves; finely chopped |
| 1½ cup | dark roux; see * note |
| 2.00 \N | bottles dark beer -; (12 oz ea) |
| 2.00 cup | chicken stock |
| 3.00 tablespoon | worcestershire sauce |
| 3.00 teaspoon | hot pepper sauce |
| 4.00 \N | bay leaves |
| 1 \N | salt |
| 4.00 cup | steamed white rice |
| 4.00 \N | green onions; sliced for garnish |
* 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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