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Started By
Message
re: Chicken Bayou Lafourche (photos)
Posted on 5/23/15 at 8:23 am to MeridianDog
Posted on 5/23/15 at 8:23 am to MeridianDog
You don't know nothin about no baya Lafourche baw
2
Posted on 5/23/15 at 8:44 am to Thib-a-doe Tiger
He didn't claim to, and I bet the originator of the recipe may not either. Doesn't make the recipe bad.
And I bet his pappy didn't sink two boats and three washing machines in Bayou Lafourche ...in his front damn yard...how about yours, baw?
And I bet his pappy didn't sink two boats and three washing machines in Bayou Lafourche ...in his front damn yard...how about yours, baw?
Posted on 5/23/15 at 9:13 am to OTIS2
Lmao, damn you mad
Posted on 5/23/15 at 9:32 am to MeridianDog
quote:
A trip to the University Club was always a rare experience of grace, sophistication and really good food. This recipe comes courtesy of the Chef at the University Club.
Shame it closed, the food service and view were all excellent. The Camelot Club in Bator Rouge is an affiliate and very nice as well if you ever get the chance, the view over the river is probably the best in town.
Thanks for the recipe, I had completely forgotten about that dish and it was excellent.
Posted on 5/23/15 at 9:44 am to Thib-a-doe Tiger
quote:
Lmao, damn you mad
I'm pissed off about that oyster festival...
Posted on 5/23/15 at 9:50 am to MeridianDog
MD 
Posted on 5/23/15 at 10:10 am to Who Me
quote:
there any trick you use to keep the chicken from coming apart after rolling it up with the stuffing?
I am sure you can use toothpicks. I roll them carefully and make certain I dust the seam well. Then I cook that side first. I don't turn them until they are well browned and they seem to seal without any problems.
Yes you could lock the chicken together with a toothpick.
Posted on 5/23/15 at 10:13 am to OTIS2
quote:
pissed off about that oyster festival...
Why does it make you mad ?
Posted on 5/23/15 at 10:18 am to TigerWise
I love oysters. Celebrating them at the peak of their season (from a flavor perspective) is important to me...
This post was edited on 5/23/15 at 10:19 am
Posted on 5/23/15 at 10:36 am to Thib-a-doe Tiger
quote:
You don't know nothin about no baya Lafourche baw
I didn't name the dish TT.
Maybe John Folse did. He has a similar recipe
My experience with Bayous is Beasley Bayou, which runs about seven miles from Isola, MS to the Sunflower River. My grandparents raised my mother, six sisters and two brothers on a cotton farm on Beasley Bayou, about two miles from the Sunflower River. I never heard my PaPa call it anything other than the Sunflower Bayou. Maybe he didn't like Mr. Beasley, whoever he was.
I spent a lot of my childhood watching Water Moccasins swimming in Beasley Bayou.
I have driven Bayou Lafourche most of the length. It is a bigger piece of water than Beasley Bayou.
Someone must have liked Bayou Lafourche a lot to name this dish after the waterway. Maybe my Grandma should have named her fried pork chops, crowder peas and cornbread supper after Beasley Bayou.
This post was edited on 5/23/15 at 11:39 am
Posted on 5/23/15 at 10:47 am to MeridianDog
quote:
Someone must have liked Bayou Lafourche a lot to name this dish after the waterway.
People are proud of where they come from all over South LA. Down the bayou especially.
Posted on 5/23/15 at 10:48 am to MeridianDog
My down da baya self thinks it's a tasty sounding blast from the past recipe. The whole thing screams 1983-85 to me....adouille tarragon cream, etc. it's a very mid period Prudhomme style recipe.
Posted on 5/23/15 at 10:49 am to MeridianDog
They could have easily named it Ditch Chicken.
Posted on 5/23/15 at 12:45 pm to BRgetthenet
quote:I just got back from buying the ingredients I didn't have around the house. I'm going to increase the amount of sauce by about 1/2 and serve this over some angel hair pasta with some asparagus
Gonna make it Sunday.
Posted on 5/23/15 at 2:58 pm to MeridianDog
HOLY shite BALLS IN THE SKY!! You have outdone yourself MD
Posted on 5/23/15 at 7:22 pm to MeridianDog
quote:
This may be the best recipe I have posted.
A great deal of mighty fine dishes come from your kitchen, this one my friend a would have to agree with you.
What's Pernod?
Posted on 5/23/15 at 7:41 pm to hungryone
quote:
The whole thing screams 1983-85 to me....adouille tarragon cream, etc
Wow. Nice call. I think you could be right.
Posted on 5/23/15 at 9:14 pm to Geaux1
quote:
What's Pernod?
It is an Anise and Herb flavored Liquor. Some recipes call for Herbsaint, which is also Anise flavored. You could probably use Anise flavoring from the spice isle in your grocer.
The New Orleans Cocktail, Sazerac uses Pernod or Herbsaint. This recipe uses so little Pernod you could go to a bar and order a shot, then pour it into a medicine bottle and walk away. That much would make the dish several times.
The liquorice flavor of the Pernod is a part of the taste of this dish.
This post was edited on 5/23/15 at 9:36 pm
Posted on 5/23/15 at 9:48 pm to MeridianDog
I make an Italian stuffed chicken pretty often. I think I will tweak it to add your filling and sauce instead.
That looks great.
That looks great.
Posted on 5/23/15 at 11:11 pm to hungryone
There is a Bayou Lafourche recipe in Prudhomme's book. I've never made it though because it looks like so much work, and this post confirms my suspicions. 
Looks great though!
Looks great though!
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