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Beer Chicken Étouffée

Servings 6 servings


  • 3 tablespoons olive oil
  • 6 tablespoons (85g) unsalted butter
  • ½ cup (60g) flour
  • ½ of one yellow onion chopped
  • 2 ribs celery chopped
  • 1 large carrot chopped
  • 1 bell pepper chopped (any color)
  • 3 lbs chicken cut into cubes
  • 2 teaspoons salt
  • 4 cloves garlic grated with a microplane
  • 1 cup (8oz) stout
  • 2 cups (16oz) low sodium chicken broth
  • 2 tablespoons hot sauce
  • 1 tablespoon creole seasoning
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon molasses not blackstrap
  • 1 teaspoon black pepper
  • Rice for serving
  • 1/4 cup chopped parsley


  • Add the olive oil and butter to a large pan over medium heat until the butter is melted. Sprinkle with flour. Whisk over medium heat until the roux is the color of milk chocolate, about 15 minutes.
  • Add the onion, celery, carrot, and bell pepper, cook until the vegetables have softened.
  • Sprinkle the chicken on all sides with salt.
  • Add the chicken to the pan, cooking until browned.
  • Stir in the garlic.
  • Add the beer, scraping to deglaze the pan.
  • Add the broth, hot sauce, creole seasoning, Worcestershire sauce, molasses, and black pepper. Simmer until the sauce has thickened.
  • Add desired amount of rice to bowls, spoon the chicken over the rice, sprinkle with parsley.


Blackstrap molasses is what happens when you boil cane juice three times, removing nearly all the sugar resulting in a black, bitter sludge. Dark, light or unsulphured are all fairly interchangeable and pleasantly sweet. Make sure never to use Blackstrap when a recipe calls for molasses unless it’s specifically called for.