Emeril's Chicken Etouffee |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Great New Year's Day recipe. Served this with collard greens (for money) and black-eyed peas (for luck). From Paula Deen's magazine. Ingredients:
1 (4 lb) roasting chickens, cut into 8 pieces |
salt |
cayenne pepper |
2 tablespoons vegetable oil |
1/2 cup unsalted butter |
3/4 cup flour |
1 cup yellow onion, finely diced |
1/2 cup celery, finely chopped |
1/2 cup bell pepper, finely chopped |
2 bay leaves |
2 garlic cloves, minced |
1 (12 ounce) bottle dark beer or 1 (12 ounce) bottle amber beer |
1 quart chicken stock |
2 teaspoons brown sugar, firmly packed |
1/4 cup hot sauce |
1 tablespoon worcestershire sauce |
1/4 cup fresh parsley, chopped |
cooked rice |
Directions:
1. Season chicken pieces with salt and cayenne pepper to taste.
2. Heat oil in a large Dutch oven over medium-high heat and sear chicken pieces on both sides until golden brown.
3. Remove to a platter and reserve.
4. Add butter to pan and when melted, add flour and stir to combine well.
5. Continue to cook roux, stirring constantly, about 12 to 15 minutes or until chocolate brown.
6. Immediately add onion, celery, bell pepper and bay leaves and cook 2 to 3 minutes or until soft.
7. Add garlic and cook 2 minutes.
8. Add beer and stir well to loosen any brown bits from pan bottom.
9. Add stock, brown sugar, hot sauce, and Worcestershire sauce, stirring to combine.
10. Bring to a boil, return chicken pieces to the pot and simmer 1 hour and 15 minutes until chicken is very tinder.
11. Remove chicken pieces to a platter and when cool enough to handle, remove chicken meat from bones.
12. Return chicken meat to etouffee and continue cooking 30 minutes, until sauce is thickened and flavorful and chicken is beginning to fall apart.
13. Add chopped parsley, stirring to combine.
14. Taste and adjust seasoning, if necessary.
15. Serve immediately over hot cooked rice.
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