Chicken Etouffe With Steamed Rice Recipe

• 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