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

I first went to K Paul's Louisiana Kitchen at your suggestion, Gris.. Loved it.

The cajun meatloaf out of that cookbook is fiyah

Cajun Meat Loaf

This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only.

Seasoning mix:
2 whole bay leaves (small)
1 Tbs salt
1 tsp ground red pepper (preferably cayenne)
1 tsp black pepper
½ tsp white pepper
½ tsp ground cumin
½ tsp ground nutmeg
*
4 Tbs unsalted butter
¾ cup finely chopped onions
½ cup finely chopped celery
½ cup finely chopped green bell peppers
¼ cup finely chopped green onions
2 tsp minced garlic
1 Tbs Tabasco sauce
1 Tbs Worcestershire sauce
½ cup evaporated milk
½ cup catsup
1 ½ lbs ground beef
½ lb ground pork
2 eggs, lightly beaten
1 cup very fine dry bread crumbs

Procedure
1. Combine the seasoning mix ingredients in a small bowl and set aside.

2. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix. Sauté until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature.

3. Place the ground beef and pork in an ungreased 13×9-inch baking pan. Add the eggs, the cooked vegetable mixture, removing the bay leaves, and the bread crumbs. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1½ inches high, 6 inches wide and 12 inches long. Bake uncovered at 350° for 25 minutes, then raise heat to 400° and continue cooking until done, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef.

Yield: Makes 6 servings

Very Hot Cajun Sauce for Beef

This sauce is excellent with Cajun Meat Loaf, roast beef sandwiches, hamburgers, pot roast and Cajun Shepherd’s Pie

¾ cup chopped onions
½ cup chopped green bell peppers
¼ cup chopped celery
¼ cup vegetable oil
¼ cup plus 1 tablespoon all-purpose flour
¾ tsp ground red pepper (preferably cayenne)
½ tsp white pepper
½ tsp black pepper
2 bay leaves
¼ cup minced jalapeño peppers (see Note) 1 teaspoon minced garlic
3 cups Basic Beef Stock

Procedure
1. Combine the onions, bell peppers and celery in a small bowl and set aside while you start the roux. (Note: Unlike the roux in most other recipes in this book, the roux we use here is light brown. Therefore, instead of heating the oil to the smoking stage, we heat it to only 250°; this prevents the roux from getting too brown.)

2. In a heavy 2-quart saucepan heat the oil over medium-low heat to about 250°. With a metal whisk, whisk in the flour a little at a time until smooth. Continue cooking, whisking constantly, until roux is light brown, about 2 to 3 minutes. Be careful not to let the roux scorch or splash on your skin. Remove from heat and with a spoon immediately stir in the vegetable mixture and the red, white and black peppers; return pan to high heat and cook about 2 minutes, stirring constantly. Add the bay leaves, jalapeño peppers and garlic, stirring well. Continue cooking about 2 minutes, stirring constantly. (We’re cooking the seasonings and vegetables in the light roux and the mixture should, therefore, be pasty.) Remove from heat.

3. In a separate 2-quart saucepan, bring the stock to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Bring mixture to a boil, then reduce heat to a simmer and cook until the sauce reduces to 3½ cups, about 15 minutes. Skim any oil from the top and serve immediately.

Yield: Makes 3½ cups or about 6 servings

Tips
Note: Fresh jalapeños are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible.

Source: Paul Prudhomme's Louisiana Kitchen