Emeril's Chicken Etouffee

"Great New Year's Day recipe. Served this with collard greens (for money) and black-eyed peas (for luck). From Paula Deen's magazine."
photo by patti k. photo by patti k.
photo by patti k.
photo by mary winecoff photo by mary winecoff
Ready In:
2hrs 30mins




  • 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.

Questions & Replies

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  1. Enjoyed by all!
  2. 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 ;)
  3. Excellent; I used shrimp; note that shrimp doesn't cook as long as Chicken, but the recipe still works! Thanks!
  4. Really good etoufee. I made it with boneless chicken breasts and they were cut-with-a-spoon tender. DH insisted I make this again with double the celery, onions and garlic. Thanks for sharing this great southern treat!
  5. This is lovely! I made it just as written, though I used boneless skinless breasts rather than a whole chicken. I haven't done a lot of cooking with beer and was happy to find that the sauce didn't taste like beer to me - just had a nice rich flavor. The hot sauce makes it just nicely spicy - not over the top hot. Thanks for sharing!


I have two boys who will usually eat most things I put in front of them. As a single mom I use them as my guinea pigs....sometimes it works, sometimes it doesn't. I have a huge garden, blueberry and blackberry bushes. I am always looking for a new recipe. I have three cats (Xiao Mao, which means little cat in Chinese, Pumpkin and Max) and two border collies, Lucy and Grace. All my animals come from Rescue Agencies. <a href="http://s89.photobucket.com/albums/k217/winecoff8902/?action=view¤t=rsc002.jpg" target="_blank"><img src="http://i89.photobucket.com/albums/k217/winecoff8902/rsc002.jpg" border="0" alt="Photobucket"></a> <a href="http://photobucket.com" target="_blank"><img src="http://i89.photobucket.com/albums/k217/winecoff8902/lucyatpoppys005.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><a href="http://s89.photobucket.com/albums/k217/winecoff8902/?action=view¤t=006.jpg" target="_blank"><img src="http://i89.photobucket.com/albums/k217/winecoff8902/006.jpg" border="0" alt="Photobucket"></a><a href="http://s89.photobucket.com/albums/k217/winecoff8902/?action=view¤t=hilfiger001.jpg" target="_blank"><img src="http://i89.photobucket.com/albums/k217/winecoff8902/hilfiger001.jpg" border="0" alt="Photobucket">
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