Serves 6; Prep time – about 1 ½ hours
- 1 ½ lbs – boneless, skinless chicken breasts
- 1 TBSP – Emeril Essence – no salt
- ½ TBSN – salt
- 1 lb – smoked pork sausage – cut into ½ rounds
- 2 TBSP – Olive oil
- 3/4 cup – Flour
- 8 TBSP – Butter
- 2 cups – Onions – medium chopped
- 1 Green Pepper – medium chopped
- 2 ribs Celery – medium chopped
- 1 bunch – green onions – chopped
- 4 cloves – garlic – finely chopped
- 1 bottle – dark beer (Shiner Bock or Porter or dark lager)
- 10 oz – chicken broth
- 1 1/2 TBSP – smoked Spanish Paprika (optional – all smoked paprika)
- 1 tspn – non-smoked Paprika
- 1 TBSP – Worcestershire sauce
- ½ tsp – cayenne (standard cayenne = guest level)
- 2 tspn – kosher salt
- 2 bay leaves
- 2 tspn – black pepper, to taste
- 1/2 cup- fresh parsley, chopped
- 2 cups – white rice – cooked
Preheat oven to 350° F. Pound the chicken breasts to ½” thick. Sprinkle no-salt Emeril Essence + salt over both sides of chicken. Heat the olive oil in a 4 quart (dutch oven) pan at medium heat and sear the chicken for 3 minutes each side. Place on lightly greased pan in oven for 13 minutes. After cooling, cut into ½” x ½” pieces. Set aside with the sausage.
In 4 quart pan at medium heat, melt butter and add flour. Making roux, stir constantly at 12-15 minutes until flour mixture changes to dark brown (dirty copper) color. Add onions, celery, green pepper, and green onions and stir for 3 minutes. Add garlic to mix and stir another 2 minutes.
Add bottle of beer to mix and stir bottom of pot to clear sticky bits from the pot bottom. Add the chicken broth, spices, chicken and sausage. Simmer for 45-60 minutes.
Stir in chopped parsley and serve over white rice.