Need Recipe for Chicken Tchoupitoulas - K-Pauls - Prudhomme's Louisiana Kitchen

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The dish is a seared chicken breast served with a mixture of sautéed mushrooms, ham, tasso, green onions, caramelized onions and fried, diced potatoes served with a bernaise sauce.

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Holy shite, how have I never heard of this?

they used to serve this at elizabeth's as well and it was fantastic. great cure for a hangover

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The dish is a seared chicken breast served with a mixture of sautéed mushrooms, ham, tasso, green onions, caramelized onions and fried, diced potatoes served with a bernaise sauce.

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that sounds like plenty of info to try the dish

lets try it:
1) brine, season and sear chicken breasts
2) remove from pan & keep warm
3) add butter to pan, caramelized the onions
4) remove onions, saute mushrooms, ham, tasso & green onions. add onions and chicken back to the pan, cover and cook thru
5) meanwhile, fry seasoned diced potatoes in oil, drain
6) while cooking thru, make bearnaise LINK

plate the chicken, spoon the pan ingredients over the chicken and scatter the fried potatoes. spoon bearnaise over the chicken & potatoes

I use Paul Prudhomme's basic seasoning salt (from the store) a pretty good bit. You could probably sub that for the seasoning mix in the recipe. It is pretty damn good.

Perfect! Thank you JudgeHolden, very much appreciated!

If it is not too much to ask - could you check the bernaise recipe on page 306 - I can't say why in my head I think this is something different than a standard bernaise - but I'd like to confirm.

I have that whole cookbook in my database, so I can easily supply any recipe you want from it. So if you want it in digital form:

Chicken Tchoupitoulas

Tchoupitoulas (pronounced in New Orleans “chop-a-TOO-lus”) is the name of an Indian tribe in Louisiana. This dish is great to serve to a large number of people, since it is put together very easily if you do all but the final cooking ahead of time.

4 cups peeled and diced white potatoes
Seasoning mix:
2 tsp salt
1 tsp sweet paprika
¾ tsp ground red pepper (preferably cayenne)
½ tsp white pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp dried sweet basil leaves
¼ tsp black pepper
¼ tsp dried thyme leaves
¼ tsp gumbo filé (filé powder), optional
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8 chicken breasts, boned, with skin on
4 Tbs unsalted butter
Vegetable oil for frying
New Orleans Béarnaise Sauce
2 cups diced tasso (preferred) or other smoked ham, preferably Cure 81 (see Note)
4 cups sliced mushrooms
1 cup chopped green onions

1. Boil the diced potatoes just until fork tender. Drain and set aside.

2. Combine the seasoning mix ingredients in a small bowl and mix thoroughly. Sprinkle chicken breasts on both sides generously with 4 teaspoons of the mix, patting it in with your hands. Preheat a very large ovenproof skillet (preferably cast iron) for about 2 minutes over high heat. Place the chicken breasts skin side down in the skillet and place chunks of the butter on top. Bake uncovered at 350° on the floor of the oven for 35 minutes; turn meat over and continue baking until golden brown on both sides, about 10 minutes. Remove chicken and set aside. Pour the drippings into a glass measuring cup and reserve. Set skillet aside without wiping it.

3. Heat ½ inch oil in another large skillet until oil sizzles when a potato piece is put in, about 350°. Gently toss the potatoes with the remaining seasoning mix until evenly coated, keeping cubes intact. Fry potatoes in the hot oil until golden brown on all sides, about 12 to 15 minutes. Drain on paper towels.

4. Make the Béarnaise Sauce and set aside.

5. Warm the serving plates in a 250° oven.

6. In the skillet used to cook the chicken, cook the tasso or ham over high heat until well browned, about 3 to 4 minutes, stirring occasionally. Add the potatoes (and if you’re using ham instead of tasso, add the additional ½ teaspoon each of the white, red and black peppers and the garlic powder); sauté until potatoes are hot, about 1 to 2 minutes, stirring occasionally (add about half the reserved chicken drippings if pan is dry). Stir in the mushrooms and sauté for about 1 minute more (add about half of the remaining drippings if pan is dry again), stirring constantly. Then stir in the green onions and continue cooking and stirring about 1 minute. Remove from heat and serve immediately.

7. To serve, place ¾ cup drained potato mixture on each warmed serving plate. Arrange a chicken breast on top and spoon a generous ? cup Béarnaise Sauce over all.

Yield: Makes 8 servings

Note: If you use another smoked ham for the tasso, you will need to add ½ teaspoon white pepper, ½ teaspoon garlic powder, ½ teaspoon ground red pepper (preferably cayenne), and ½ teaspoon black pepper.

Béarnaise Sauce

¾ lb (3 sticks) unsalted butter
4 Tbs margarine
3 Tbs plus 2 teaspoons white wine, in all
1 tsp dried tarragon leaves
3 egg yolks
2 tsp lemon juice
¾ tsp Tabasco sauce
¾ tsp Worcestershire sauce

1. Melt the butter and margarine in a 1-quart saucepan over low heat. Raise heat and bring to a rapid boil. Remove from heat and cool 5 minutes. Skim froth from the top and discard. Pour into a large glass measuring cup and set aside.

2. In a separate 1-quart saucepan combine 3 tablespoons of the wine and the tarragon. Cook over high heat until most of the liquid has evaporated, about 2 minutes, stirring occasionally. Let cool 5 minutes.

3. In a medium-size stainless steel mixing bowl or the top of a double boiler, combine the remaining 2 teaspoons wine, the cooled tarragon mixture and all the remaining ingredients. Mix together with a metal whisk until frothy, about 1 minute.

4. Place bowl over a pan of slowly simmering (not boiling) water. (Bowl must never touch the water.) Vigorously whisk the egg mixture, picking up the bowl frequently to let the steam escape; whip until the egg mixture is very light and creamy and has a sheen, about 5 to 7 minutes. (This amount of beating is important so that the cooked eggs will better be able to hold the butter.) Remove bowl from the pan of hot water. Gradually ladle about ¼ cup of the butter mixture (use the top butterfat, not the butter solids on the bottom) into the egg mixture while vigorously whipping the sauce; make sure the butter you add is well mixed into the sauce before adding more. Continue gradually adding the surface butterfat until you’ve added about 1 cup.

5. So that you can get to the butter solids, ladle out and reserve about ½ cup surface butterfat in a separate container. (The butter solids add flavor and also thin the sauce.) Gradually ladle all but ? cup of the bottom solids into the sauce, whisking well. (Use any remaining bottom solids in another dish.) Then gradually whisk in enough of the reserved top butterfat to produce a fairly thick sauce. (The butterfat thickens the sauce, so you may not need to use it all.) Keep the sauce in a warm place until ready to serve.

Yield: Makes about 1½ cups.

Source: Paul Prudhomme's Louisiana Kitchen

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this guy sure knew how to cook some food.

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Yes, he did and Louisiana Kitchen is a great cookbook to have in your library.

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Louisiana Kitchen is a great cookbook to have in your library.

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sold !

This seems like a whole lot of trouble to cook chicken but that being said IWGEI.

Thank you, Stadium Rat - very much appreciated!

I'm very glad I asked - that bearnaise is a different beast from my stick blender routine.

Again thanks to Stadium Rat and JudgeHolden. Now I just have to find what happened to my copy of Louisiana Kitchen - it really is a great resource.