Poulet Tchoupitoulas

  1. Preheat the oven to 350 degrees F.
  2. Grease a 2-quart glass rectangular baking dish with 1 tablespoon butter.
  3. In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter.
  4. Add the onions, bell peppers, 1 teaspoon salt, and 1/4 teaspoon cayenne.
  5. Season generously with black pepper and saute until the onions are soft and start to brown, about 6 minutes.
  6. Add the sausage and continue to cook for 3 minutes.
  7. Add the garlic and corn and cook for 1 minute.
  8. Remove from the heat and cool.
  9. In a mixing bowl, whisk the eggs for 30 seconds.
  10. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, hot pepper sauce, and Worcestershire sauce.
  11. Whisk the mixture until fully incorporated.
  12. Stir in the sauteed sausage mixture.
  13. Add the bread cubes and mix well.
  14. Pour the filling into the prepared baking dish.
  15. Sprinkle with the grated cheese.
  16. Bake until golden brown and set, about 55 minutes.
  17. In a small bowl, combine the Essence and 1/2 cup of the oil.
  18. Mix well.
  19. Smear the mixture evenly over each chicken half.
  20. Heat 2 large oven-safe saute pans over medium high-heat.
  21. When the pans are hot, add enough oil to coat the bottom of each pan.
  22. Place 2 chicken halves in each pan, skin side down, and sear until deep golden brown, about 6 to 8 minutes.
  23. Turn the chickens over and place in the oven.
  24. Roast until juices run clear, about 25 to 30 more minutes.
  25. Remove from the oven and allow to rest for 5 minutes before serving.
  26. To serve, spoon the pudding in the center of 4 plates.
  27. Place the greens next to the pudding.
  28. Lay a chicken half directly on top of the pudding.
  29. Emeril's ESSENCE Creole Seasoning:
  30. 2 1/2 tablespoons paprika
  31. 2 tablespoons salt
  32. 2 tablespoons garlic powder
  33. 1 tablespoon black pepper
  34. 1 tablespoon onion powder
  35. 1 tablespoon cayenne pepper
  36. 1 tablespoon dried oregano
  37. 1 tablespoon dried thyme
  38. Combine all ingredients thoroughly.
  39. Yield: 2/3 cup
  40. 1/4 pound chopped bacon
  41. 1 1/2 cups chopped yellow onions
  42. Salt
  43. Freshly ground pepper
  44. Cayenne pepper
  45. 1/4 cup firmly packed light brown sugar
  46. 1 tablespoons minced shallots
  47. 2 teaspoons minced garlic
  48. 3 cups water
  49. 2 tablespoons rice wine vinegar
  50. 3 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed
  51. In a large, deep pot over medium-high heat, saute the bacon until slightly crisp.
  52. Add the onions and season with salt, pepper, and cayenne pepper, to taste.
  53. Cook 6 to 7 minutes, until the onions are wilted and golden.
  54. Add the brown sugar and stir to dissolve.
  55. Add the shallots and garlic and cook for 2 minutes.
  56. Add the water and vinegar and mix well.
  57. Begin adding the greens, 1/3 at a time, pressing them down as they begin to wilt.
  58. Season, to taste, with salt and pepper.
  59. Reduce the heat to medium-low and cook, uncovered, until the greens are tender and soft, about 1 hour and 15 minutes.
  60. Serve hot.
  61. Yield: 4 servings
  62. Recipe adapted from Emeril's TV Dinners by Emeril Lagasse, William and Morrow, 1998.

unsalted butter, onions, red bell pepper, salt, cayenne pepper, freshly ground black pepper, ground andouille, garlic, sweet corn, eggs, heavy cream, hot pepper sauce, worcestershire sauce, crusty bread, vegetable oil, whole chickens, follows

Taken from www.foodnetwork.com/recipes/emeril-lagasse/poulet-tchoupitoulas-recipe2.html (may not work)

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