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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akogun donvincent
[email protected]Overall, this is a great recipe for chicken etouffee. It's flavorful, easy to make, and can be tailored to your own taste preferences. I highly recommend it.
Hasan Howlader
[email protected]This recipe is very easy to follow. Even if you're a beginner cook, you can make this dish. The ingredients are easy to find and the instructions are very clear.
Zafar Sudais
[email protected]I love the crispy okra in this recipe. It adds a nice texture and flavor to the dish. I also like that the recipe uses chicken thighs instead of chicken breasts. The thighs are more flavorful and juicy.
Maalik Kasi
[email protected]This recipe is a bit spicy for my taste, but I still enjoyed it. The chicken was very tender and the sauce was very flavorful. I would recommend using less cayenne pepper if you don't like spicy food.
Adrianna Buck
[email protected]I'm from Louisiana and I have to say that this recipe is authentic. The etouffee sauce is just like my grandmother used to make. I highly recommend this recipe to anyone who loves Creole cuisine.
Un KHann
[email protected]I'm a vegetarian, so I made this recipe with tofu instead of chicken. It was still very good, but I think I would have preferred it with chicken. The sauce was very flavorful and the tofu was nice and crispy.
Md Buppy
[email protected]This dish is a great way to use up leftover chicken. I simply shredded some rotisserie chicken and added it to the sauce. It was just as delicious as when I make it with fresh chicken.
olajuwon ajayi
[email protected]I've made this recipe several times and it always turns out great. The sauce is always smooth and creamy, and the chicken is always tender and juicy. I love serving it with mashed potatoes and a side of green beans.
BASE5NYC
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The etouffee sauce is incredibly rich and flavorful, and the chicken is tender and fall-off-the-bone. I highly recommend serving it with fluffy rice and a side of vegetables.
Yerling Flores
[email protected]I'm not a huge fan of spicy food, but this etouffee was surprisingly mild. The flavors were complex and well-balanced, and the chicken was moist and juicy. I'll definitely be making this again.
OLD FIRE 100k
[email protected]This dish was a hit at my dinner party! The etouffee sauce was so flavorful and the chicken was cooked to perfection. Even my picky eaters loved it. Definitely a keeper recipe!
Herry Vivar
[email protected]Emeril's Chicken Etouffee is an explosion of flavors! The combination of the rich, savory sauce with the tender chicken and fluffy rice is simply divine. I highly recommend this recipe for anyone who loves bold Louisiana cuisine.