Emerils Chicken Etouffee Recipes

EMERIL'S CHICKEN ETOUFFEE

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

Steps:

• Cut chicken into one inch chunks and toss with 2 tablespoons of cajun seasoning.
• Melt butter in a heavy bottomed saucepan over medium high heat. Add chicken, onions, celery, and red pepper and saute for 3-4 minutes. Pick out chicken and set aside. (you don't want to overcook the chicken).
• Add tomato paste and stir to distribute.
• Add flour and cook while stirring constantly for 2 minutes.
• Add chicken stock and 2 tablespoons of cajun seasoning. Bring to a boil.
• Add chicken back to pot and cook over medium heat until chicken is cooked through.
• Add scallions, check for seasoning and serve over cooked rice.

CHICKEN ETOUFFEE (SLOW COOKER)

Steps:

• Melt the butter in a large, heavy bottomed pot set over medium-high heat. Whisk in the flour and cook, stirring constantly to make a light-to-medium brown roux (about the color of peanut butter or a little lighter). Immediately add the chopped onion, bell pepper and celery. Reduce the heat to medium and cook, stirring often, for 10 minutes. Stir in the garlic, three peppers, salt and paprika; cook 1 minute. Add the chicken stock and stir to mix. Bring the mixture to a boil, stirring often.
• Transfer the contents of the pot to the slow cooker and add the cubed chicken. Stir to mix, cover and cook on HIGH for 3 hours or LOW for 6 hours. Stir in the sliced green onions and chopped parsley, adjust seasonings and cook, covered for an additional 5-10 minutes.
• Serve over rice.

CHICKEN ETOUFFEE

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.

CHICKEN ETOUFFEE

Steps:

• 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.

CHICKEN ETOUFFEE

Steps:

• Whisk flour, salt, black pepper, and cayenne pepper together in a bowl.
• Heat 1/4 cup butter and olive oil in a large skillet. Dredge chicken cubes in seasoned flour and fry in the hot butter and oil until golden brown and no longer pink inside, about 10 minutes. Remove chicken, leaving butter mixture in skillet. Reduce heat to low.
• Stir 1 tablespoon leftover seasoned flour into pan drippings in skillet; cook and stir until the mixture forms a paste and cooks to the color of dark caramel, 10 to 15 minutes. Watch carefully and stir constantly to avoid burning. Add bell pepper, onion, celery, garlic, and 2 more tablespoons butter to flour paste and toss to coat vegetables with butter and browned flour mixture. Cook and stir until vegetables are soft, about 10 minutes.
• Pour in enough water to cover vegetables, add bay leaves, and bring to a simmer. Return chicken to skillet and cook until flavors are blended, about 10 more minutes. Serve with cooked rice.