• 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

1. Season chicken breasts with 1 Tbsp. of the Bayou Blast.
2. Heat oil in a large saucepan over high heat. Add in onion, bell pepper, celery and garlic and saute/fry till onions are tender. Add in the Dark Roux and stir 3 min. Slowly add in beer and chicken stock, whisking constantly to avoid forming lumps. Bring to a boil.
3. Add in chicken breasts, Worcestershire, pepper sauce, bay leaves, salt to taste and remaining 2 Tbsp. Creole seasoning. Reduce heat to medium and simmer, 20 to 30 min.
4. Serve over steamed rice, topped with green onions.
5. This recipe yields 4 servings.