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Chicken Etouffe With Steamed Rice
Ingredients
- 4 x Boneless skinless chicken breasts (about 6 to 8 ounces each)
- 3 Tbsp. Bayou Blast see * Note
- 2 Tbsp. Oil
- 1 x Green bell pepper minced
- 1 x Onion sliced
- 1 x Celery rib minced
- 4 x Garlic cloves finely minced
- 1 1/2 c. Dark Roux see * Note
- 2 bot Dark beer - (12 ounce ea)
- 2 c. Chicken stock
- 3 Tbsp. Worcestershire sauce
- 3 tsp Warm pepper sauce
- 4 x Bay leaves Salt
- 4 c. Steamed white rice
- 4 x Green onions sliced for garnish
Directions
- Season chicken breasts with 1 Tbsp. of the Bayou Blast.
- Heat oil in a large saucepan over high heat. Add in onion, bell pepper, celery and garlic and saute/fry till onions are tender. Add in the Dark Roux and stir 3 min. Slowly add in beer and chicken stock, whisking constantly to avoid forming lumps. Bring to a boil.
- Add in chicken breasts, Worcestershire, pepper sauce, bay leaves, salt to taste and remaining 2 Tbsp. Creole seasoning. Reduce heat to medium and simmer, 20 to 30 min.
- Serve over steamed rice, topped with green onions.
- This recipe yields 4 servings.
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