Creole Gravy For Roast Poultry Recipes

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EMERIL'S FRIED CHICKEN CREOLE STYLE WITH GRAVY

The secret behind this delicious Emeril Lagasse fried chicken recipe is the homemade "essence" which is what Emeril calls his unique Creole seasoning mix. This Creole flavoring gives the chicken an amazing flavor and you can use this herb and spice mixture in other recipes. The chicken is coated in flour and egg and seasoned with the Creole mixture. It is then pan fried to perfection.

Provided by Timothy H.

Categories     Chicken

Time 32m

Yield 4 serving(s)

Number Of Ingredients 19



Emeril's Fried Chicken Creole Style With Gravy image

Steps:

  • First make the Creole seasoning.
  • Mix all the Creole seasoning ingredients together and store the mixture in an airtight container.
  • You will get about â..." cup and you won't need it all for this fried chicken recipe.
  • Cut the chicken into 8 pieces. Use the salt and cayenne pepper to season the chicken pieces.
  • Whisk 2 tablespoons of the milk with the eggs and add a pinch of Creole seasoning. Add another pinch of the seasoning to 3 cups of the flour.
  • Dredge the chicken in the flour, then in the egg, ensuring the chicken pieces are completely covered. Let any excess drip off. Dip the chicken pieces again in the flour.
  • Boil the potatoes in salted water until they are tender, then mash in the butter and some cream or milk too if you prefer a creamier texture. Keep the mashed potatoes warm.
  • Heat the oil in a skillet. Place half the chicken pieces skin side down in the hot oil and fry for 6 minutes.
  • Flip the chicken pieces over and cook for 6 more minutes or until the chicken is cooked right through and golden brown.
  • Drain the chicken on a paper lined plate and sprinkle more Creole seasoning over it.
  • Fry the other half of the chicken pieces. Pour all the oil except ½ cup out of the skillet.
  • Whisk in the rest of the flour and let the mixture cook for a few minutes, scraping the stuck-on bits of chicken off the skillet.
  • Whisk in the rest of the milk and bring the liquid to a boil.
  • Turn it down to a simmer and season with salt and black pepper.
  • Cook this gravy for 6 minutes.
  • You can add some water if it goes too thick.
  • Serve the mashed potatoes and fried chicken with the gravy over the top.

Nutrition Facts : Calories 2831, Fat 184.3, SaturatedFat 40.7, Cholesterol 504, Sodium 4748.7, Carbohydrate 156.9, Fiber 14.3, Sugar 5.3, Protein 136

3 1/2 lbs fryer chickens
2 beaten eggs
3 1/2 cups all purpose flour
1/4-1/2 teaspoon cayenne pepper
2 -4 cups oil, for frying
2 cups milk
2 tablespoons milk
6 potatoes, peeled and diced
4 tablespoons butter
1 1/4 teaspoons salt
4 1/2 teaspoons black pepper
2 tablespoons salt
1 tablespoon dried thyme
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon cayenne pepper
1 tablespoon black pepper
2 1/2 tablespoons paprika
2 tablespoons garlic powder

CREOLE GRAVY FOR ROAST POULTRY

Categories     Sauce     Poultry     Side     Thanksgiving     Simmer

Yield 8 servings

Number Of Ingredients 11



CREOLE GRAVY FOR ROAST POULTRY image

Steps:

  • After poultry is roasted and resting, spoon 4 Tbl. of fat from roasting pan into heavy medium saucepan. Heat over low heat. Add flour and stir until roux is light brown. Set aside. Degrease pan drippings, then put roasting pan with drippings over two burners. Add stock and boil to deglaze pan, scraping up browned bits. Add vegetables to roux in saucepan and cook until tender, stirring occasionally, about 10 minutes. Whisk in stock and pan drippings and all remaining ingredients except green onions. Cook over low heat until thickened to consistency of whipping cream, stirring occasionally, about 20 minutes. Taste and correct seasonings. Garnish with green onions.

4 Tbl. all-purpose flour
4 c. rich chicken stock
1 c. finely chopped onion
1/2 c. finely chopped green bell pepper
1/2 c. finely chopped celery
1/2 tsp. Worcestershire sauce
12 to 20 drops hot pepper sauce
1/4 tsp. dried thyme, crumbled
1/4 tsp. ground sage
1/4 tsp. cayenne pepper
chopped green onions for garnish

CREOLE DAUBE

As old as the swamps in Louisiana, this recipe predates the title pot roast! This is the most wonderful tasting pot roast you'll ever try. Worth every minute of the work! I have such fond memories of my grandmother creating this magic in her kitchen and her entire house filled with the heavenly aroma. For the Creole seasoning, I use Emeril's with half the salt and then watch the amount of salt and pepper you add depending on the amount already in your Creole seasoning.

Provided by Penny Stettinius

Categories     Roast Beef

Time 4h

Yield 8 serving(s)

Number Of Ingredients 16



Creole Daube image

Steps:

  • Season the roast with the Creole seasoning.
  • Make slits in the roast and insert the garlic.
  • In a 5 qt Dutch oven heat the ¼ cup of the oil.
  • Over medium heat brown the roast on all sides.
  • Reduce the heat to low and continue to cook, covered, while preparing the roux.
  • *If roast sticks, add ¼ cup water.
  • In a separate heavy pot heat the remaining oil.
  • Add the flour, stirring constantly, over medium heat until the roux is the color of chocolate.*Take care not to burn the roux. Stir constantly!
  • Reduce the heat to low and add the onion, bell pepper, celery, and green onion and cook until they are limp.
  • Stir in the tomato sauce and cook for 10 minutes.
  • Add the wine and 1 cup water slowly to the roux.
  • Add the parsley, bay leaves, sugar, salt, and pepper to the tomato sauce mixture.
  • Pour the sauce over the roast.
  • Simmer slowly on top of the stove for 2-3 hours, or until the roast is very tender.
  • Add more water if needed.
  • Season again and serve.

Nutrition Facts : Calories 399.9, Fat 24.1, SaturatedFat 5.7, Cholesterol 112.3, Sodium 440, Carbohydrate 8.4, Fiber 1.3, Sugar 2.6, Protein 37.2

3 -5 lbs boneless chuck roast
creole seasoning
2 -3 garlic cloves, halved
1/2 cup canola oil
1/4 cup flour
1 cup onion, chopped
1/4 cup bell pepper, chopped
1 celery rib, chopped
2 -3 green onions, chopped
1 (8 ounce) can tomato sauce
1/4 cup dry red wine
1/4 cup parsley
1 -2 bay leaf
1/4 teaspoon sugar
1/2 teaspoon salt
1 teaspoon black pepper

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