- 1 (4-pound) chicken, reduce 8 pieces
- Red pepper cayenne
- two tablespoons vegetable oil
- 8 tablespoons unsalted butter
- 3/4 cup flour
- 1 cup finely diced yellow onion
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped bell pepper
- 2 bay leaves
- 2 cloves garlic clove, minced
- 1 bottle dark lager or amber beer
- 1 quart cold chicken stock
- 2 teaspoons brown sugar
- 1/4 cup hot sauce
- 1 tablespoon Worcestershire Sauce
- 1/4 cup chopped parsley
Season the chicken pieces with salt and red pepper cayenne.
Heat the oil inside a large nederlander oven over medium high temperature and sear chicken pieces on sides until golden brown. Remove to some platter and reserve.
Add butter to pan so when melted, add flour, and stir to mix well. Still prepare roux, stirring constantly, until chocolate brown, about 12 to fifteen minutes.
Immediately add onion, celery, bell pepper, and bay leaves and prepare until soft, two to three minutes. Add garlic clove and prepare another 2 minutes, adding the beer and stir well to release any brown bits from pan bottom. Add some stock, brown sugar. hot sauce, and Worcestershire sauce and stir to mix well. Provide a boil, return chicken pieces towards the pot, and simmer for one hour and fifteen minutes, until chicken is extremely tender.
Remove chicken pieces to some platter so when awesome enough to deal with, remove chicken meat in the bones. Return chicken meat to etouffee and then prepare another half an hour, until sauce is thickened and flavorful and chicken is starting to break apart. Add chopped parsley and stir well to mix. Taste and adjust seasoning, if required, and serve immediately over grain or any other starch of preference.
Recipe thanks to Emeril Lagasse, 2001