Chicken Etouffe With Steamed Rice
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Essnce02 | 4 | Servings | |
INGREDIENTS
| 4 | Boneless skinless chicken | |
| breasts | ||
| about 6 to 8 ounces each | ||
| 3 | T | Bayou Blast, see * Note |
| 2 | T | 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 | T | Worcestershire sauce |
| 3 | t | Hot pepper sauce |
| 4 | Bay leaves | |
| Salt | ||
| 4 | c | Steamed white rice |
| 4 | Green onions, sliced for | |
| garnish |
INSTRUCTIONS
Note: See the Bayou Blast - {Emerils 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.
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 542
Calories From Fat: 123
Total Fat: 13.8g
Cholesterol: 76.7mg
Sodium: 1350.5mg
Potassium: 997.3mg
Carbohydrates: 60.9g
Fiber: 4.1g
Sugar: 6.6g
Protein: 41.4g