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Chicken Etouffe With Steamed Rice

  • Yield: 4 servings


  • 4 6 to 8-ounce chicken breasts, boneless and skinless
  • 3 tablespoons Creole Seasoning, or to taste
  • 2 tablespoons oil
  • 1 green bell pepper, chopped
  • 1 onion, sliced
  • 1 rib celery, chopped
  • 4 garlic cloves, finely chopped
  • 1 1/2 cups dark roux*
  • 2 12-ounce bottles dark beer
  • 2 cups chicken stock
  • 3 tablespoons Worcestershire sauce
  • 3 teaspoons hot pepper sauce
  • 4 bay leaves
  • Salt
  • Garnish: 4 cups steamed white rice
  • 4 green onions, sliced


  • Season chicken breasts with 1 tablespoon of the Creole seasoning.
  • Heat oil in a large saucepan over high heat. Add onion, bell pepper, celery and garlic and saute until onions are tender. Add 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.