How To make Chicken Clemenceau
6 skinless boneless chicken breast halves
1 pound andouille sausage
1 1/2 cups (3 sticks) butter
divided
3 tablespoons garlic :
pureed
12 ounces mushroom sliced
1 1/2 cups small green peas :
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
Creole Shrimp Stew???? You MUST TRY THIS TONIGHT! Shrimp Creole Recipe
Let's make Creole Shrimp Stew! This is very similar to shrimp creole, but I added potatoes. The best think about this recipe is that it comes together in about 45 min, most of which is simmering time.
???? Buy my e-book :
Gumbo Recipe:
Ingredients
2 15 oz cans stewed tomatoes
1 lb shrimp
8 oz cajun andouille sausage
1/2 stalk celery diced
1 onion
1 red bell pepper
4 tbsp butter
1/4 cup dry roux
4 cloves minced garlic
bay leaf
1 1/2 cup shrimp stock
low sodium cajun seasoning
old bay
Creole seasoning
1/2 tsp thyme, garlic powder,
1/4 tsp cayenne pepper
Cash App: $CamirraWilliamson
Venmo: Camirra Williamson
Paypal: paypal.me/CamirraWilliamson
Business Inquires: writecamirraskitchen@gmail.com
Follow me on Instagram!
Instagram:
Subscribe for free recipes and food inspiration!
Send Me Stuff ????
PO Box 891
Durham, NC 27702
Street Addressing
323 E Chapel Hill St. Unit 891
Durham,NC 27701
Watch all 3 Chef Kevin Belton Series Online Through WYES Passport...learn how!
Have you heard? You can now watch all 3…yes, all 3 cooking series of Chef Kevin Belton's on WYES Passport. Since 2015, Chef Kevin has been a part of three national cooking series produced by WYES that have been seen on public television stations nationwide and on Create-TV. Enjoy a variety of dishes from Chicken Clemenceau to Breakfast Jambalaya to Shrimp and Crab Burgers to Strawberry Ice Box Pie. Access all 78 episodes with over 230 recipes on WYES Passport now. Just head to wyes.org and click support. Happy cooking, everyone!
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;
Play on Clemenceau
@Magisto
Chef Kevin Belton's roasted chicken and potatoes
Saturday Night Perfectly Roasted Chicken
1 whole chicken about 4-5 lbs.
2 lemons
5 cloves garlic 3 minced, 2 cut in half
4 sprigs fresh rosemary 3 finely chopped, 1 left whole
2 large onions halved and thickly sliced, end scraps reserved
4 Tbsp. Butter
1 Tbsp. Creole seasoning
Kosher salt
Black pepper
1.5 lbs. potatoes cut into 1 pieces, optional
Preheat oven to 475 degrees.�
Melt butter in small bowl, add minced garlic, chopped rosemary, the zest of the two lemons, Creole seasoning, and plenty of kosher salt and black pepper to taste. Set aside.�
Place the onions in bottom of an enameled cast iron Dutch oven. Save the end scrap of the onions. If using potatoes, add them on top of the onions.�
Prepare chicken by removing giblets from cavity and patting dry with paper towels.�
Generously season the cavity with salt and pepper.�
Cut the zested lemons in half. Reserve juice and save rinds.�
The butter mixture will have hardened slightly by now. Using your hands, slather the mixture liberally over every part of the chicken and under the breast skin (being careful not to tear the skin).�
Stuff the cavity of the chicken with the lemon rinds, onion scraps, remaining 2 garlic cloves, and rosemary sprig/stems. Place in dutch oven on top of sliced onions and potatoes, if using.�
Tie the legs of the chicken together tightly using kitchen twine.
Pour reserved lemon juice over the chicken.
Roast chicken UNCOVERED for 15 minutes at 475, then reduce heat to 350 and cook for approximately 20 minutes per pound or until internal temperature reaches 165 degrees (about 1.5 hours for a 4.5 lb. chicken).�
Allow the chicken to rest for at least 10 minutes before carving.