CHICKEN ETOUFFE WITH STEAMED RICE
from Essence of Emeril EE12
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Ingredients needed:
4 6 to 8-ounce chicken breasts, boneless and skinless
3 tablespoons Creole Seasoning, or to taste
2 tablespoons oil
1 green bell pepper, chopped
1 onion, sliced
1 rib celery, chopped
4 garlic cloves, finely chopped
1 1/2 cups dark roux*
2 12-ounce bottles dark beer
2 cups chicken stock
3 tablespoons Worcestershire sauce
3 teaspoons hot pepper sauce
4 bay leaves
Salt
Garnish: 4 cups steamed white rice
4 green onions, sliced
Season chicken breasts with 1 tablespoon of the Creole seasoning.
Heat oil in a large saucepan over high heat. Add onion, bell pepper, celery and garlic and saute until onions are tender. Add 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.
Yield: 4 servings
