Best Shrimp Tchoupitoulas Recipes

POULET TCHOUPITOULAS

Poulet Tchoupitoulas image

Provided by Emeril Lagasse

Time 2h25m

Yield 4 servings

Number Of Ingredients 38

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
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
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

Steps:

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

GRANDMA CASSIE'S SHRIMP ÉTOUFéE

Grandma Cassie's Shrimp Étoufée image

This dish reminds me of home and discovery. Not only is it the first dish I learned how to make from start to finish, it is a dish that exemplifies the beauty of creole cooking. Toast the roux too little, it will be too thick, toast the roux too much, and you have an entirely different dish. When it all comes together it's magic, and this recipe is wizardry 101.

Provided by Kwame Onwuachi

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 stick (8 tablespoons) (1/2 cup) unsalted butter
1/2 cup all-purpose flour
1 medium onion, small diced
2 large ribs of celery, small diced
1 large green bell pepper, small diced
5 garlic cloves, coarsely chopped
1 tablespoon Cajun spice
1 bay leaf
4 sprigs fresh thyme
4 cups (1 quart) shrimp stock
2 pounds shrimp, peeled and deveined
Kosher salt
Cooked rice, for serving

Steps:

In a large, heavy-bottomed pot, melt the butter over medium-high heat until foaming. Add the flour, reduce heat to medium-low, and whisk into a smooth paste until a blonde roux forms: approximately 2 to 3 minutes.
Add the onion, celery, pepper, and garlic and cook, stirring until vegetables have softened, approximately 6 minutes. Add the Cajun spice, bay leaf, and thyme and cook for 1 minute.
Add the shrimp stock in thirds, and simmer for 30 minutes.
Add the shrimp and cook for approximately 3 minutes. Be careful not to overcook the shrimp.
Season to taste with salt and serve with rice.