Emerils Chicken Etouffee Recipes

Steps:

• Whisk flour, salt, black pepper, and cayenne pepper together in a bowl.
• Heat 1/4 cup butter and olive oil in a large skillet. Dredge chicken cubes in seasoned flour and fry in the hot butter and oil until golden brown and no longer pink inside, about 10 minutes. Remove chicken, leaving butter mixture in skillet. Reduce heat to low.
• Stir 1 tablespoon leftover seasoned flour into pan drippings in skillet; cook and stir until the mixture forms a paste and cooks to the color of dark caramel, 10 to 15 minutes. Watch carefully and stir constantly to avoid burning. Add bell pepper, onion, celery, garlic, and 2 more tablespoons butter to flour paste and toss to coat vegetables with butter and browned flour mixture. Cook and stir until vegetables are soft, about 10 minutes.
• Pour in enough water to cover vegetables, add bay leaves, and bring to a simmer. Return chicken to skillet and cook until flavors are blended, about 10 more minutes. Serve with cooked rice.

Steps:

• 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.

Steps:

• Season the chicken pieces with salt and cayenne pepper.
• Heat the 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, until chocolate brown, about 12 to 15 minutes.
• Immediately add onion, celery, bell pepper, and bay leaves and cook until soft, 2 to 3 minutes. Add garlic and cook another 2 minutes, then add the beer and stir well to loosen any brown bits from pan bottom. Add the stock, brown sugar, hot sauce, and Worcestershire sauce and stir to combine well. Bring to a boil, return chicken pieces to the pot, and simmer for 1 hour and 15 minutes, until chicken is very tender.
• Remove chicken pieces to a platter and when cool enough to handle, remove chicken meat from the bones. Return chicken meat to etouffee and continue to cook another 30 minutes, until sauce is thickened and flavorful and chicken is beginning to fall apart. Add chopped parsley and stir well to combine. Taste and adjust seasoning, if necessary, and serve immediately over rice or other starch of choice.

Steps:

• Heat a large pot over medium-high heat. Add the vegetable oil and andouille and cook, stirring, until crisp, 4 to 5 minutes. Transfer to a plate. Season the chicken with salt, then add to the pot in batches to brown, 5 minutes per side. Transfer to the plate with the andouille.
• Make the roux: Remove the pot from the heat and cool slightly (there should be about 1/4 cup drippings; drain or add oil as needed). Return the pot to medium heat. Sprinkle in the flour and stir, scraping up the browned bits from the pan with a wooden spoon. Continue to cook, stirring, until the mixture smells nutty and turns a deep brown, 10 to 12 minutes. Add the celery, onion, bell pepper, garlic, cayenne, and salt to taste. Cook, stirring, until the vegetables are tender, 6 to 8 minutes.
• Whisk in the broth. Return the chicken and andouille to the pot and simmer until the chicken is cooked through, about 25 minutes. Transfer the chicken to a plate and let cool slightly while the stew simmers; remove the skin and shred the meat. Return the meat to the pot. Stir in the shrimp and sherry and cook until the shrimp turn pink, 2 to 3 more minutes. Season with salt and black pepper.

Steps:

• Set a Dutch oven over medium heat and add a 2-count of olive oil. Add the sausage links and brown slightly as you render some of the fat. Remove and set aside on a paper towel. Season chicken with plenty of salt and pepper and add skin side down to the pan. Cook over medium heat to render fat for 7 to 10 minutes, then turn to brown both sides of the chicken. Remove and set aside on a paper towels.
• With the pot still over medium heat add 2 tablespoons butter to melt with the fat then add flour and whisk to incorporate, and then swap to a wooden spoon. Cook until it is nice and brown (you want a nice deep rich colored roux), about 10 to 12 minutes.
• In a food processor add the onion, celery, bell pepper, and garlic, and pulse to roughly chop. Add the vegetable pulp to the pot with the roux and stir with a wooden spoon. Cook over medium heat for 5 to 7 minutes to sweat out some of the moisture. Add the stock, paprika and cayenne. Return the chicken pieces to the pot and simmer until the chicken is tender, about 1 hour. Remove the chicken pieces from pot to a cutting board and shred the meat. Discard the bones and return the meat to the pot. Cut the andouille sausage into chunks and nestle back into the pot amongst chicken to heat through.
• Give it all a final taste and season with salt and pepper, to taste. Transfer to a serving platter and garnish with plenty of parsley and scallions.

Steps:

• in 3.5 quart dutch oven (or heavy pan) set over medium heat, melt butter, Once butter melted, add flour to pot and stir continuously to make a roux, Stir roux over medium heat until it becomes the color of peanut butter, about 5 minutes.
• Add onions, peppers, celery and garlic to roux, cook stirring often for about 10 minutes.
• Pour tomatoes into pot and season with bay leaves, salt and 1 tablespoon of Emeril's Original Essence (I used the recipe on Zaar), Cook tomatoes for 2-3 minutes and then add stock, Use a whisk to briskly incorporate the stock into the roux, bring to a boil, then reduce to a simmer, Cook the etouffee stirring occasionally for 45 minutes.
• Peel and devein the shrimp - I left tails on. Season the shrimp with the remaining tablespoon of Emeril's Original Essence and add to the pot, stirring to evenly distribute shrimp, Cook the shrimp for 5-7 minutes, or until shrimp are cooked through, Add chopped parsley to pot and stir to combine, Serve etouffee with steamed white rice, Garnish with green onion tops.