Emeril'S Chicken Etouffee Recipe

Name: Emeril'S Chicken Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4 lb) roasting chickens, cut into 8 pieces; salt; cayenne pepper; 2 tablespoons vegetable oil; 1/2 cup unsalted butter; 3/4 cup flour; 1 cup yellow onion, finely diced; 1/2 cup celery, finely chopped; 1/2 cup bell pepper, finely chopped; 2 bay leaves; 2 garlic cloves, minced; 1 (12 ounce) bottle dark beer or (12 ounce) bottle amber beer; 1 quart chicken stock; 2 teaspoons brown sugar, firmly packed; 1/4 cup hot sauce; 1 tablespoon Worcestershire sauce; 1/4 cup fresh parsley, chopped; cooked rice

Servings: persons

1 (4 lb) roasting chickens, cut into 8 pieces
salt
cayenne pepper
2 tablespoons vegetable oil
1/2 cup unsalted butter
3/4 cup flour
1 cup yellow onion, finely diced
1/2 cup celery, finely chopped
1/2 cup bell pepper, finely chopped
2 bay leaves
2 garlic cloves, minced
1 (12 ounce) bottle dark beer or (12 ounce) bottle amber beer
1 quart chicken stock
2 teaspoons brown sugar, firmly packed
1/4 cup hot sauce
1 tablespoon Worcestershire sauce
1/4 cup fresh parsley, chopped
cooked rice

1
Season chicken pieces with salt and cayenne pepper to taste.
2
Heat oil in a large Dutch oven over medium-high heat and sear chicken pieces on both sides until golden brown.
3
Remove to a platter and reserve.
4
Add butter to pan and when melted, add flour and stir to combine well.
5
Continue to cook roux, stirring constantly, about 12 to 15 minutes or until chocolate brown.
6
Immediately add onion, celery, bell pepper and bay leaves and cook 2 to 3 minutes or until soft.
7
Add garlic and cook 2 minutes.
8
Add beer and stir well to loosen any brown bits from pan bottom.
9
Add stock, brown sugar, hot sauce, and Worcestershire sauce, stirring to combine.
10
Bring to a boil, return chicken pieces to the pot and simmer 1 hour and 15 minutes until chicken is very tinder.
11
Remove chicken pieces to a platter and when cool enough to handle, remove chicken meat from bones.
12
Return chicken meat to etouffee and continue cooking 30 minutes, until sauce is thickened and flavorful and chicken is beginning to fall apart.
13
Add chopped parsley, stirring to combine.
14
Taste and adjust seasoning, if necessary.
15
Serve immediately over hot cooked rice.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (4 lb) roasting chickens, cut into 8 pieces, salt, cayenne pepper, 2 tablespoons vegetable oil, and more.

Yes, Emeril'S Chicken Etouffee falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Emeril'S Chicken Etouffee

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions