Poulet Tchoupitoulas

Total Time:
2 hr 25 min
Prep:
45 min
Cook:
1 hr 40 min

Yield:
4 servings
Level:
Intermediate

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, recipe follows
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.

Emeril's ESSENCE Creole Seasoning:

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Southern Cooked Greens:

1/4 pound chopped bacon

1 1/2 cups chopped yellow onions

Salt

Freshly ground pepper

Cayenne pepper

1/4 cup firmly packed light brown sugar

1 tablespoons minced shallots

2 teaspoons minced garlic

3 cups water

2 tablespoons rice wine vinegar

3 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed

In a large, deep pot over medium-high heat, saute the bacon until slightly crisp. Add the onions and season with salt, pepper, and cayenne pepper, to taste. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic and cook for 2 minutes. Add the water and vinegar and mix well. Begin adding the greens, 1/3 at a time, pressing them down as they begin to wilt. Season, to taste, with salt and pepper. Reduce the heat to medium-low and cook, uncovered, until the greens are tender and soft, about 1 hour and 15 minutes. Serve hot.

Yield: 4 servings

Recipe adapted from Emeril's TV Dinners by Emeril Lagasse, William and Morrow, 1998.


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    This was an amazing dinner ! I saw this recipe on one of my favorite movies and just had to make it. All I can say is YUM!!!! My whole family loved it. We made an event out of putting it all together, everyone had assignments and it came together perfectly ! Now that I've made it once there are some things I see you can do in advance like cutting up the bread cubes, and putting the dry seasonings together. I would highly recommend this recipe as it was delicious. Thank you !
    Wow! and Mmm! was all my best friend and I could utter while enjoying this meal tonight. I first saw it in Last Holiday and have been wanting to try it for a few years now. Of course we watched the movie while eating it. Honestly though we couldn't take our eyes or concentration off our plates....The combination of such complementary flavors melding in your mouth as you take a bite from your fork of the succulent creole seasoned chicken with a bit of the delicious bread pudding and tangy greens is beyond description to be able to give this recipe the justice it deserves. Yes, it takes a long time to make but is TOTALLY worth it. It is not a recipe to be rushed. Next, time I make it (and believe me I will!) I will defrost the chicken earlier and split the chicken the night before and marinate it in the essence seasoning so that will make cooking the meal a lot easier. While the recipe doesn't call for it to be marinated, I'm a true believer of it. I put the essence paste/marinage on the skin, under the skin, everywhere on that chicken. Also I would start the greens before the bread pudding because it needs a lot of time to prepare/cook but doesn't need to be watched carefully once the greens are in...so you can concentrate on the rest of the meal.
    Awesome dish. The bread pudding is soooo good. The flavors go together very well. I used croutons and smoked sausage that I chopped. This dish fills you up (wayyy too much) I will probably make a little less pudding so that I have room for my veggie side :)
    This recipe sounded great so I made it for a dinner party last weekend. It took hours and the bread pudding, which should have been the star of the show, went largely untouched. I'm at a loss to descibe why - the flavors of cream and eggs and all the hot spices just don't work together. I think I'll keep my bread puddings sweet from now on.
    I happened to catch this particular show last Saturday Evening - My mouth watered through-out the epidode and into the documentary about how Queen Latifah's moving was shot employing the recipes - couldn't wait to buy ingredients on Sunday and attempted the recipe. Took a little longer than I expected but it was worth the 3 hours that it took from start to finish to prepare this meal. I was uncertain of the flavor of the chicken, as it seemed very elementary, however, my mouth is still watering over the flavor of the "poulet" - superb! The bread pudding was also a huge hit at my house. This is one that I have told all my friends about and will make very often:)
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