Poulet Tchoupitoulas

I really wonder if this isn’t the most in depth recipe I’ve made to date.  It wasn’t hard, not at all, time consuming yes, but hard, nope.  But it’s good to step outside your boundaries and challenge yourself.  I learned new things along the way.

And truthfully, I made this because of the movie Last Holiday.  I watched it enough and had fun listening to them say it, so I thought why the heck not!

Poulet Tchoupitoulas

Recipe courtesy Emeril Lagasse, 1999

  • Prep Time: 45 min
  • Cook Time: 1 hr 40 min
  • Level: Intermediate
  • Serves: 4 servings

Ingredients

  • 3 tablespoons unsalted butter
  • 3 cups julienned yellow onions
  • 1/2 cup chopped red bell pepper
  • 2 teaspoons salt
  • 1/4 teaspoon plus 1/8 teaspoon cayenne pepper
  • Freshly ground black pepper
  • 1/2 pound ground andouille or other smoked sausage
  • 1 tablespoon chopped garlic
  • 1 ear sweet corn, kernels removed from the cob
  • 5 eggs
  • 2 cups heavy cream
  • 1/4 teaspoon hot pepper sauce
  • 1 teaspoon Worcestershire sauce
  • 4 cups cubed crusty bread
  • 1/2 cup grated Parmigiano-Reggiano
  • 1/4 cup Essence, recipe follows
  • 1/2 cup vegetable oil, plus more for pan
  • 2 (3 to 4-pound) whole chickens, halved and breastbone and backbone removed
  • Southern Cooked Greens

Directions

Preheat the oven to 350 degrees F.
Grease a 2-quart glass rectangular baking dish with 1 tablespoon butter. In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter.

Add the onions, bell peppers, 1 teaspoon salt, and 1/4 teaspoon cayenne.

Season generously with black pepper and saute until the onions are soft and start to brown, about 6 minutes. Add the sausage and continue to cook for 3 minutes.
Add the garlic and corn and cook for 1 minute.
Remove from the heat and cool.

In a mixing bowl, whisk the eggs for 30 seconds.

Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, hot pepper sauce, and Worcestershire sauce.
Whisk the mixture until fully incorporated. Stir in the sauteed sausage mixture. Add the bread cubes and mix well.
Pour the filling into the prepared baking dish.
Sprinkle with the grated cheese. Bake until golden brown and set, about 55 minutes.
In a small bowl, combine the Essence and 1/2 cup of the oil. Mix well.
Smear the mixture evenly over each chicken half.
Heat 2 large oven-safe saute pans over medium high-heat. When the pans are hot, add enough oil to coat the bottom of each pan. Place 2 chicken halves in each pan, skin side down, and sear until deep golden brown, about 6 to 8 minutes.
Turn the chickens over and place in the oven. Roast until juices run clear, about 25 to 30 more minutes. Remove from the oven and allow to rest for 5 minutes before serving.

To serve, spoon the pudding in the center of 4 plates. Place the greens next to the pudding. Lay a chicken half directly on top of the pudding.

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