Emerils Chicken Etouffee Recipes

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EMERIL'S CHICKEN ETOUFFEE



Emeril's Chicken Etouffee image

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

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

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.

CHICKEN ETOUFFEE



Chicken Etouffee image

Paul Prudhomme's killer chicken etouffee. Not something you'd want to eat every day but for New Year's or Fat Tuesday, perfect. It's a bit rich so I've adapted it to make it a little less so. I generally cut the peppers in the seasoning mix down to 1/4 of the amount on the ingredients list. Some consider me a wimp. You've been warned! Cook time for stock and rice is not included.

Provided by sugarpea

Categories     Chicken

Time 1h55m

Yield 8 pieces, 4 serving(s)

Number Of Ingredients 29

1/2 lb chicken backs or 1/2 lb chicken neck
3 cups cold water
1/2 medium onion, unpeeled
1 garlic clove, unpeeled and cut in thirds
1 stalk celery, with top
1 bay leaf
10 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon red pepper
3 lbs chicken pieces
salt
garlic powder
ground red pepper (preferably cayenne)
vegetable oil (for deep frying)
3/4 teaspoon salt
3/4 teaspoon ground red pepper (preferably cayenne)
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
6 tablespoons flour, using reserved extra flour coating
1 3/4 cups chicken stock, for etouffee
4 -6 tablespoons unsalted butter, divided, to your taste
6 tablespoons very finely chopped green onions
chicken stock, as needed
2 cups hot cooked rice

Steps:

  • Chicken Stock for Etouffee: Put chicken in water and bring to boil; add vegetables and bay leaf; simmer on low heat for 1-2 hours; replenish water as needed to keep 2 3/4 cups of liquid in the pot; strain and use immediately or refrigerate.
  • Flour Coating: Combine all ingredients in a plastic bag.
  • Fried Chicken: Generously rub all the chicken pieces with the seasonings; set aside at room temperature for 30 minutes; heat 1 1/2" oil to 375°F in a cast iron skillet; add chicken to flour coating and shake to coat thoroughly; reserve any excess flour.
  • Fry chicken until browned and cooked through, about 8 minutes per side; drain on paper towels and set aside; pour oil from skillet, retaining, and scraping loose, any browned bits, and 1/4 cup of the oil in the skillet.
  • Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
  • Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 5 minutes; remove from heat; use a LONG handled whisk and gradually mix in flour; reduce heat to medium-high; return skillet to heat and cook, stirring constantly, until roux is dark red-brown, 3-5 minutes; don't let roux scorch and DON'T get it on your skin!
  • Remove from heat and stir in HALF the combined vegetables; stir for 3 minutes while the roux cools down; set aside.
  • Gravy: Bring the stock to a boil in a 2-quart saucepan; gradually whisk in roux and stir until incorporated; bring mixture to a rolling boil; reduce heat to low; continue stirring and simmer another 15 minutes; gravy should be very thick; set aside.
  • Finish: In a large skillet, melt 2-3 T butter over very low heat; stir in remaining chopped vegetables and sauté 10-12 minutes, until completely wilted stirring occasionally; add the reserved gravy and the dry Seasoning Mix; simmer another 15 minutes and stir often.
  • In a 4-quart saucepan, melt the remaining 2-3 T butter; sauté the green onions 2 minutes; add the chicken and gravy and bring to a boil over medium heat; remove from heat and set aside for 15 minutes.
  • Skim oil off surface of etouffee; reheat, adding more stock if needed to thin the gravy; for each plate place 1/2 cup rice, pour on 1/3 cup sauce, and top with 2 pieces of chicken; serve immediately.

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