thawed if frozen 1 teaspoon salt vegetable oil 4 cups diced white potatoes Cut and sausage into bite-size pieces; set aside. Heat 4 Tbs. = butter in skillet over medium heat; add sausage and cook until browned. = Add remaining butter and garlic and stir until butter melts. Increase = the heat to medium-high and add the chicken. Saute for 5 or 6 minutes, = then add the mushrooms, peas, and salt. Continue to cook and stir until = the mushrooms are tender and the chicken is cooked through. Meanwhile, = fill another large pan with about 2 inches of oil. Heat to 350-375=B0. = Fry potatoes until lightly browned. Drain potatoes on paper towels. Add = the diced potato to the chicken. Stir well and serve immediately.
How To make Chicken Clemenceau's Videos
Shrimp Lo Mein
Shrimp Lo Mein
Join my mailing list for Updates,Events,Blogs,and all Recipe request!
CLICK THE LINK BELOW for information on all Trips/Products mentioned in video!
My P.O Box: P.O Box 1121 Prince Frederick Md, 20678
Amazon Wish List:
Thank you all for your continued support! I continue to look forward to what this journey will bring us, and yes i said US because without you guys there would be no SimplyFoodByTy! To stay updated on subscriber competitions, post notifications, and for quicker responses for your suggestions follow me on my social media accounts linked below.
Facebook~ Twitter~ Instagram~
New Orleans Cooking With Kevin Belton | preview
From classic French to soul food to German, Irish, and Italian influences, New Orleans Cooking with Kevin Belton explores the diverse mix of cultures that contribute to the distinctive food of the Crescent City. The self-trained chef prepares the venerable dishes of the city, including family recipes for seafood gumbo, pralines, shrimp remoulade, chicken Clemenceau, corn and crab bisque, pecan crusted redfish, red beans and rice, Cajun turkey and dirty rice, bananas foster and many other New Orleans specialties. Find airtimes:
Shrimp Clemenceau
Local and regional companies, entrepreneurial guests and sponsored segments
Poulet Bonne Femme - DLR CEB Awards 2013
Awards Finalist - Merit Award Recipent Dun Laoghaire-Rathdown County Enterprise Awards 2013
Shrimp Clemenceau recipe by idealchef.com
To see the full video & recipe as well as many others go to;
To learn more about idealchef.com go to;
How a Master Chef Runs an Iconic 115-Year-Old New Orleans Restaurant — Mise En Place
Galatoire’s is one of New Orleans’s most famous and historic restaurants. Here we follow executive chef Phillip Lopez as he prepares the restaurant’s exceptional Creole and seafood dishes for service in one of the most iconic dining rooms in the country.
Credits: Producer/Director: Daniel Geneen Camera: Connor Reid, Daniel Geneen Editor: Mike Imhoff
Executive Producer: Stephen Pelletteri Development Producer: McGraw Wolfman Supervising Producer: Stefania Orrù Audience Engagement: Daniel Geneen, Terri Ciccone ---------------------------------------------------------------------------------------------------------- For more episodes of 'Mise En Place,' click here:
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.