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Poulet Tchoupitoulas

  • Yield: 4 servings


  • Creole seasoning
  • 1/2 cup vegetable oil
  • 4 half chickens, breast bone removed
  • 3 tablespoons unsalted butter
  • 3 cups julienned yellow onions
  • 2 teaspoons salt
  • 1/4 teaspoon plus 1/8 teaspoon cayenne pepper
  • 12 turns 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
  • 8 slices French bread, cut into 1-inch cubes, about 4 cups
  • 1/2 cup grated Parmigiano-Reggiano
  • -
  • Southern Cooked Greens
  • White Wine Gravy


  • Preheat the oven to 350 degrees F.
  • In a small bowl, combine the Creole seasoning and 1/4 cup oil. Mix well. Smear the mixture evenly over each chicken.
  • Heat a large oven-safe saute pan over medium-high heat. When the pan is hot, add enough oil to coat the bottom of the pan. Place the chicken in the pan, skin-side down, and sear until golden brown, about 6 minutes. Turn the chicken over and place in the oven. Roast until juices run clear, about 20 to 25 more minutes. Remove from the oven and allow to rest for 5 minutes before serving.
  • Bread Pudding: Grease a 2-quart glass rectangular pan with 1 tablespoon butter. Set aside.
  • In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter, about 1 minute. Add the onions, 1 teaspoon salt, 1/4 teaspoon cayenne, and 12 turns black pepper and saute for 6 minutes. Add the sausage and continue to cook for 3 minutes. Add the garlic and corn and continue to 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 pan. Sprinkle the pudding with the grated cheese. Bake for 55 minutes.
  • To serve, spoon the pudding in the center of each plate. Place the greens next to the pudding. Lay the chicken directly on top of the pudding. Drizzle gravy around the plate of chicken.