In New Orleans we can do some fantastic things with poultry, from simple but elegant chicken preparations to new twists on the holiday turkey (ever try deep-frying one?) to Chef Paul Prudhomme's mind-boggling "Turducken", and some exotic game bird dishes as well.
- Chicken Bayou Lafourche with Andouille Tarragon Cream, from Chef John Folse (outside link)
- Chicken Creole, a delicious variation on our classic Shrimp Creole, cooked in a spicy, tangy red gravy over rice.
- Chicken and Sausage Gumbo
- Chicken Pontalba from Brennan's
- Chicken Rochambeau from Antoine's
- Chicken Sauce Piquante, from Marc Savoy of Eunice, LA
- The 1978 World Championship Chicken and Sausage Jambalaya, a brown style jambalaya from "Dee" Gautreau of Gonzales, Louisiana.
- Deep-Fried Turkey: A favorite way to prepare the holiday turkey in Louisiana. And no, it's not greasy!
- Chef Emeril Lagasse's Duck and Andouille Jambalaya
- Fried Chicken by Chef Leah Chase of Dooky Chase's.
- Jambalaya: Chuck's recipe, a Creole-style red jambalaya with chicken and smoked sausage.
- Jambalaya with Chicken, Sausage and Tasso, from Marc Savoy of Eunice, Louisiana. This is a great, simple, brown Cajun-style jambalaya.
- Turkey Gumbo ... THE right thing to do with your leftover holiday turkey!
- Chef Paul Prudhomme's Turducken: A turkey stuffed with a duck stuffed with a chicken, with three different flavors of dressing between each layer
- The Bourbon Chicken controversy.
creole and cajun recipe page | the gumbo pages
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Chuck Taggart (e-mail chuck)