* Note: See the ?Bayou Blast - {Emeril?s Creole Seasoning}? and ?Dark Roux? recipes which are included in this collection. Season chicken breasts with 1 tablespoon of the Bayou Blast. Heat oil in a large saucepan over high heat. Add onion, bell pepper, celery and garlic and saute until onions are tender. Add the Dark Roux and stir 3 minutes. Slowly add beer and chicken stock, whisking constantly to avoid forming lumps. Bring to a boil. Add chicken breasts, Worcestershire, pepper sauce, bay leaves, salt to taste and remaining 2 tablespoons Creole seasoning. Reduce heat to medium and simmer, 20 to 30 minutes. Serve over steamed rice, topped with green onions. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-012 broadcast 03-21-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-21-1997 Recipe by: Emeril Lagasse