Chicken Etouffee

Recipe courtesy Emeril Lagasse, 2001

Show: The Essence of EmerilEpisode: Etouffee

Rated: 5 stars out of 5Rate itRead users' reviews (38)

RECIPE
COMMENTS & REVIEWS(38)

Cook Time:
2 hr 10 min
Level:
Intermediate
Yield:
4 to 6 servings

Times:

Prep: 20 min
Inactive Prep: 15 min
Cook: 2 hr 10 min
Total:: 2 hr 45 min

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Ingredients

1 (4-pound) chicken, cut into 8 pieces
Salt
Cayenne pepper
2 tablespoons vegetable oil
8 tablespoons unsalted butter
3/4 cup flour
1 cup finely diced yellow onion
1/2 cup finely chopped celery
1/2 cup finely chopped bell pepper
2 bay leaves
2 cloves garlic, minced
1 bottle dark lager or amber beer
1 quart cold chicken stock
2 teaspoons brown sugar
1/4 cup hot sauce
1 tablespoon Worcestershire Sauce
1/4 cup chopped parsley

Directions

Season the chicken pieces with salt and cayenne pepper.

Heat the 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, until chocolate brown, about 12 to 15 minutes.

Immediately add onion, celery, bell pepper, and bay leaves and cook until soft, 2 to 3 minutes. Add garlic and cook another 2 minutes, then add the beer and stir well to loosen any brown bits from pan bottom. Add the stock, brown sugar, hot sauce, and Worcestershire sauce and stir to combine well. Bring to a boil, return chicken pieces to the pot, and simmer for 1 hour and 15 minutes, until chicken is very tender.

Remove chicken pieces to a platter and when cool enough to handle, remove chicken meat from the bones. Return chicken meat to etouffee and continue to cook another 30 minutes, until sauce is thickened and flavorful and chicken is beginning to fall apart. Add chopped parsley and stir well to combine. Taste and adjust seasoning, if necessary, and serve immediately over rice or other starch of choice.

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Comments & Reviews

recipe Chicken Etouffee
Jill East Elmhurst, NY 11-08-2009
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Delicious!
Rated: 5 stars out of 5

Great to cook on a cold day and have on the stove for a while... The whole house smells delicious!
recipe Chicken Etouffee
Sharon Winfield, WV 10-17-2009
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Very good.
Rated: 5 stars out of 5

You can't go wrong with Emeril & Cajun food-- but this recipe is particularly delicious!
recipe Chicken Etouffee
Amanda Baltimore, MD 08-02-2009
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You'll Think You're In New Orleans
Rated: 5 stars out of 5

This etouffee is superb. I used about 3/4 of the hot sauce he calls for. I love spicy food but I found that much hot sauce +... the Cayenne Pepper to just be too much. Also, look for the chicken already cut up for you in your super market. I saved myself about 10 minutes buying it this way. I've served over brown rice, white rice, and cous cous, and I've found that it tastes best over the plainest accompaniment... go for regular white rice.Read more
recipe Chicken Etouffee
Gail Metuchen, NJ 12-03-2008
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had a kick
Rated: 4 stars out of 5

I loved this it was very good. I think I used too much cayenne might cut down a bit next time.
recipe Chicken Etouffee
carrie orland park, IL 01-30-2008
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yum!
Rated: 5 stars out of 5

what a fantastic dish. i made this a quick meal by using ground turkey insead. i browned it and set it aside using the pan... for the meal and added the turkey in the last 5 minutes. cooking time was 30 minutes start to finish with a fabulous flavor. even used lite beer. will make again and again, thanks!!Read more
recipe Chicken Etouffee
Deb Marshalltown, IA 08-26-2007
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Absolutely delicious
Rated: 5 stars out of 5

I've made this several times and it's a hit everytime I serve it.