Prep 30 mins
Cook 2 hrs
Great New Year's Day recipe. Served this with collard greens (for money) and black-eyed peas (for luck). From Paula Deen's magazine.
- 1 (4 lb) roasting chickens, cut into 8 pieces
- 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
- 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.
Enjoyed by all!
Solid recipe, quite tasty. I might have had the onions, celery and peppers sweat a bit before addition to the roux, but delicious. I only added 1/2 the hot sauce in hopes the kids would eat it. Ingrates! More for me though ;)
Excellent; I used shrimp; note that shrimp doesn't cook as long as Chicken, but the recipe still works! Thanks!