Ingredients for Emeril's Chicken Etouffee
- Roasting Chickens
- 1 tsp salt
- 1/2 tsp cayenne pepper (or more, to taste)
- Vegetable Oil
- Unsalted Butter
- 1/2 cup all-purpose flour
- Yellow Onion
- 2 stalks celery, chopped
- 1 green bell pepper, chopped
- 2 bay leaves
- Garlic Cloves
- Dark Beer
- Chicken Stock
- 1 tbsp brown sugar
- 1 tbsp hot sauce (adjust to taste)
- 1 tbsp Worcestershire sauce
- Fresh Parsley
- Cooked Rice
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How to Make Emeril's Chicken Etouffee
- Season chicken with salt and cayenne pepper. Set aside.
- Heat oil in a large Dutch oven over medium-high heat. Sear chicken in batches until golden brown on all sides. Remove chicken and set aside.
- Add butter to the Dutch oven. Once melted, whisk in flour and cook, stirring constantly, for 12-15 minutes, or until the roux is a deep chocolate brown.
- Add onion, celery, and bell pepper; cook for 2-3 minutes, until softened. Stir in garlic and cook for 2 minutes more.
- Pour in beer, scraping up any browned bits from the bottom of the pot.
- Add chicken stock, brown sugar, hot sauce, and Worcestershire sauce. Bring to a boil.
- Return chicken to the pot. Reduce heat to low, cover, and simmer for 1 hour and 15 minutes, or until chicken is very tender.
- Remove chicken from the pot and let cool slightly. Shred chicken, discarding bones and skin.
- Return shredded chicken to the étouffée. Simmer for 30 minutes, uncovered, until the sauce has thickened and the chicken is falling apart.
- Stir in chopped parsley.
- Taste and adjust seasoning as needed. Serve hot over cooked rice. Garnish with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
24g
Fat
98g
Carbs
8g
