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
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
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This movie shows you the different varieties of chicken.
Shrimp Clemenceau
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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:
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Shrimp Clemenceau recipe by idealchef.com
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