Poulet Tchoupitoulas (Emeril Lagasse) |
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Prep Time: 45 Minutes Cook Time: 100 Minutes |
Ready In: 145 Minutes Servings: 4 |
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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:
1. Preheat the oven to 350 degrees F.
2. 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.
3. 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.
4. 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.
5. 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.
6. Emeril's ESSENCE Creole Seasoning:
7. 2 1/2 tablespoons paprika
8. 2 tablespoons salt
9. 2 tablespoons garlic powder
10. 1 tablespoon black pepper
11. 1 tablespoon onion powder
12. 1 tablespoon cayenne pepper
13. 1 tablespoon dried oregano
14. 1 tablespoon dried thyme
15. Combine all ingredients thoroughly.
16. Yield: 2/3 cup
17. Southern Cooked Greens:
18. 1/4 pound chopped bacon
19. 1 1/2 cups chopped yellow onions
20. Salt
21. Freshly ground pepper
22. Cayenne pepper
23. 1/4 cup firmly packed light brown sugar
24. 1 tablespoons minced shallots
25. 2 teaspoons minced garlic
26. 3 cups water
27. 2 tablespoons rice wine vinegar
28. 3 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed
29. 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.
30. Yield: 4 servings
31. Recipe adapted from Emeril's TV Dinners by Emeril Lagasse, William and Morrow, 1998.
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