Ingredients Jump to Instructions ↓

  1. 1/4 cup olive oil

  2. 1 (3 pound) fryer chicken, cut into 8 pieces

  3. 1 teaspoon salt, plus

  4. 1/2 teaspoon

  5. 1 1/2 teaspoons Essence, recipe follows

  6. 3/4 cup plus 3 tablespoons bleached all-purpose flour

  7. 1 1/2 cups chopped yellow onions

  8. 3/4 cup chopped green bell peppers

  9. 3/4 cup chopped celery

  10. 1 teaspoon crushed red pepper flakes

  11. 1/2 teaspoon cayenne

  12. 4 bay leaves

  13. 4 cups seeded and chopped plum tomatoes

  14. 3 cups chicken stock or low-sodium canned chicken broth

  15. 1 teaspoon Worcestershire sauce

  16. 1 teaspoon Emeril's Red Pepper Sauce or other hot pepper sauce

  17. Hot white rice , for serving

  18. 1/2 cup chopped green onions (green and white parts)

  19. 1/4 cup chopped fresh flat-leaf parsley

  20. 2 1/2 tablespoons paprika

  21. 2 tablespoons salt

  22. 2 tablespoons garlic powder

  23. 1 tablespoon black pepper

  24. 1 tablespoon onion powder

  25. 1 tablespoon cayenne pepper

  26. 1 tablespoon dried oregano

  27. 1 tablespoon dried thyme

Instructions Jump to Ingredients ↑

  1. Heat 1/4 cup of the olive oil in large heavy nonstick pot or Dutch oven over medium-high heat. Season the chicken with 1 teaspoon of the salt. In a bowl combine the Essence with 1/2 cup of the flour and stir to combine. Dredge the chicken pieces in the seasoned flour mixture and shake to remove any excess flour. Brown the pieces, in batches if necessary, until golden on all sides, 10 to 12 minutes. Transfer to a plate and set aside.

  2. Stir in the onions, bell peppers, celery , remaining 1/2 teaspoon of salt, crushed red pepper flakes , cayenne, and bay leaves . Cook, stirring occasionally, until the vegetables are soft and lightly golden, about 5 minutes. Add the remaining 3 tablespoons of the flour and cook, stirring, to cook the flour without browning, 1 to 2 minutes. Add the tomatoes, chicken stock , Worcestershire, and pepper sauce.

  3. Return the chicken to the pot, increase the heat under the sauce to medium-high and bring to a gentle boil. Reduce the heat to medium-low. Simmer uncovered, stirring occasionally, until the chicken is fall-from the bone tender, about 1 1/2 hours. Remove and discard the bay leaves.

  4. To serve, spoon the rice onto plates, top with the chicken and sauce, and garnish with the green onions and parsley.

  5. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  6. Combine all ingredients thoroughly.

  7. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.


Send feedback