Emeril's Chicken Etouffee

Recipe 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.