MobiRecipe

How To make Chicken Clemenceau

x

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

Chicken Creole from Chefs Zoe & Dook Chase on THE DOOKY CHASE KITCHEN: LEAH'S LEGACY (Episode 101)

Watch Chefs Zoe Chase and Edgar Dook Chase IV prepare Chicken Creole, one of the dishes they'll prepare on the new national cooking series from WYES - THE DOOKY CHASE KITCHEN: LEAH’S LEGACY. The series airs on WYES in New Orleans at 10:00 a.m. on Saturdays and will stream in the local viewing area on wyes.org/live and on the free WYES and PBS Apps. Episodes will premiere each Saturday at 10:00 a.m. and will repeat on Sundays at 11:30 a.m.

Viewers outside of the WYES broadcast area should contact their local public television station for airdates and times. This series is distributed nationally by American Public
Television (APT).

THE DOOKY CHASE KITCHEN: LEAH's LEGACY is underwritten by: The Melvin S. Cohen Foundation, Inc. Local support comes from Chef Paul Prudhomme Magic Seasoning Blends and Liberty Bank.
For all series details and to order a copy of the series’ companion cookbook, published by Pelican Publishing, visit wyes.org/dookychase.

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:

A Buffet of Black Food History

I hate hearing the term slave food. Black American food history is a rich one! For this video I culled some interesting tidbits in culinary history that you may not have heard about, while also providing context for how black Americans eat today-- and why!

Rosa Parks' Peanut Butter Pancakes-

Coon Chicken Inn, Georgia Gilmore, Rent Parties, Nashville Hot Chicken, Thomas Downing the Oyster King, Mississippi Food Blockade, High on The Hog

Love the content? Support for $1/month on

Sources, essays, exclusive videos, a podcast, reading lists, and much more are available there!

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 Orlean's Chicken Clemenceau

A classic cook from New Orleans and was inspired by one of our favourite chefs, Emeril Lagasse. Delicious meal, but a lot is going on, and while the cook is simple enough, timing is everything. Follow the sequence in the episode, and you'll be busy but not overwhelmed, and it is a forgiving dish, so it will 100% turn out delicious!

Used in this cook
Cattleman's Grill Ranchero

Dubreton Sliced Smoked Ham

Ensemble Cookware

Wonderful Valentine's Day flowers from in Mississauga

Relevant Articles

Shares

x

Categories

x