Chicken etouffe with steamed rice

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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