| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Essnce02 |
4 |
servings |
INGREDIENTS
| 4 |
|
Boneless skinless chicken breasts |
|
|
(about 6 to 8 ounces each) |
| 3 |
tb |
Bayou Blast; see * Note |
| 2 |
tb |
Oil |
| 1 |
|
Green bell pepper; chopped |
| 1 |
|
Onion; sliced |
| 1 |
|
Celery rib; chopped |
| 4 |
|
Garlic cloves; finely chopped |
| 1 1/2 |
c |
Dark Roux; see * Note |
| 2 |
|
Bottles Dark beer -; (12 oz ea) |
| 2 |
c |
Chicken stock |
| 3 |
tb |
Worcestershire sauce |
| 3 |
ts |
Hot pepper sauce |
| 4 |
|
Bay leaves |
|
|
Salt |
| 4 |
c |
Steamed white rice |
| 4 |
|
Green onions; sliced for garnish |
INSTRUCTIONS
* Note: See the .Bayou Blast - {Emeril.s Creole Seasoning}. and .Dark
Roux. recipes which are included in this collection.
Season chicken breasts with 1 tablespoon of the Bayou Blast. Heat oil
in a large saucepan over high heat. Add onion, bell pepper, celery
and garlic and saute until onions are tender. Add the Dark Roux and
stir 3 minutes. Slowly add beer and chicken stock, whisking
constantly to avoid forming lumps. Bring to a boil. Add chicken
breasts, Worcestershire, pepper sauce, bay leaves, salt to taste and
remaining 2 tablespoons Creole seasoning. Reduce heat to medium and
simmer, 20 to 30 minutes. Serve over steamed rice, topped with green
onions. This recipe yields 4 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-012 broadcast 03-21-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-21-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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