Chicken Bayou Lafourche

Chicken Bayou Lafourche Recipe - Authentic American Cuisine

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 6

Introduction

Chicken Bayou Lafourche is a delicious and flavorful dish that combines tender chicken breasts with a savory crawfish stuffing and a rich Andouille tarragon cream sauce. This dish is sure to impress your family and friends with its unique flavors and elegant presentation.

History

The recipe for Chicken Bayou Lafourche is inspired by the rich culinary traditions of Louisiana, specifically the Bayou Lafourche region. This area is known for its vibrant and diverse cuisine, which combines French, Spanish, African, and Native American influences. The use of crawfish, Andouille sausage, and tarragon in this dish reflects the flavors of the region and showcases the unique ingredients that are abundant in the area.

Ingredients

6 boneless chicken breasts
1 cup seasoned flour
0.5 cup vegetable oil

Stuffing

0.5 lb (227 g) chopped crawfish tails
0.25 cup finely diced onions
0.25 cup finely diced celery
0.25 cup finely diced red bell pepper
1 tsp finely diced garlic
0.25 cup finely sliced green onions
0.25 cup chopped parsley
0.5 tsp pernod or Herbsaint
1 tbsp sherry
0.5 cup bechamel sauce
0.5 cup seasoned italian bread crumbs
salt and cracked black pepper to taste

Andouille tarragon cream

0.25 cup melted butter
1 tbsp shallots
1 tbsp garlic, chopped
0.25 cup andouille
1 tbsp chopped tarragon
1 oz (28 g) white wine
1.5 cup heavy whipping cream
salt and pepper to taste

How to prepare

Preheat the oven to 375°F (191°C).
Lightly pound the chicken breasts to flatten and season them with salt and cracked black pepper.
In a one quart mixing bowl, combine all the remaining ingredients except flour and oil.
Blend well to incorporate and adjust the seasonings if necessary.
Place an equal amount of the stuffing in the center of each breast, roll them into a turban shape, and secure with toothpicks.
Dust them lightly with flour and set them aside.
In a ten-inch sauté pan, heat the oil over medium-high heat and sauté the chicken until brown on all sides.
Place the chicken in the oven and bake for 10 – 15 minutes, or you may choose to deep fry them at 375°F (191°C) for ten minutes.
Serve with Andouille tarragon cream.

Andouille tarragon cream

Heat the butter over medium-high heat.
Add the shallots, garlic, and andouille.
Sauté for three to five minutes or until the vegetables are wilted.
Add the tarragon and deglaze with white wine.
Add the heavy whipping cream and reduce it to one-half volume.
Season to taste using salt and pepper.
Serve under Chicken Bayou Lafourche.

Variations

Substitute shrimp or crab for the crawfish in the stuffing for a different flavor profile.
Use chicken thighs or drumsticks instead of chicken breasts for a more budget-friendly option.
Add diced tomatoes or bell peppers to the stuffing for a touch of sweetness and acidity.

Cooking Tips & Tricks

Make sure to pound the chicken breasts to an even thickness to ensure they cook evenly.

- Adjust the seasonings of the stuffing to suit your taste preferences.

- Be careful not to overcook the chicken breasts, as they can become dry and tough.

- Serve the Andouille tarragon cream sauce warm to enhance the flavors of the dish.

Serving Suggestions

Serve Chicken Bayou Lafourche with a side of rice or mashed potatoes and a green salad for a complete and satisfying meal. Garnish with fresh parsley or tarragon for a pop of color and flavor.

Cooking Techniques

Sauté the chicken breasts until browned before baking or deep frying to ensure a crispy exterior and juicy interior.

- Deglaze the pan with white wine when making the Andouille tarragon cream sauce to enhance the flavors and create a rich sauce.

Ingredient Substitutions

Use shrimp or crab instead of crawfish in the stuffing.

- Substitute chicken broth for the white wine in the Andouille tarragon cream sauce.

- Use Italian sausage or chorizo instead of Andouille sausage for a different flavor profile.

Make Ahead Tips

Prepare the stuffing and Andouille tarragon cream sauce in advance and store them in the refrigerator until ready to use.

- Pound and season the chicken breasts ahead of time and assemble the dish just before cooking.

Presentation Ideas

Arrange the stuffed chicken breasts on a platter and drizzle the Andouille tarragon cream sauce over the top for an elegant presentation. - Garnish with fresh herbs, such as parsley or tarragon, for a pop of color and flavor.

Pairing Recommendations

Serve Chicken Bayou Lafourche with a crisp white wine, such as Chardonnay or Sauvignon Blanc, to complement the rich flavors of the dish.

- Pair with a side of crusty bread or cornbread to soak up the delicious sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the oven at 350°F (177°C) until warmed through, or microwave on high for 1-2 minutes.

Nutrition Information

Calories per serving

Each serving of Chicken Bayou Lafourche contains approximately 450 calories. This dish is a satisfying and flavorful meal that is perfect for a special occasion or a family dinner.

Carbohydrates

The carbohydrates in this dish primarily come from the seasoned flour used to coat the chicken breasts and the breadcrumbs in the stuffing. Each serving of Chicken Bayou Lafourche contains approximately 25 grams of carbohydrates.

Fats

The fats in this dish come from the vegetable oil used for sautéing the chicken, the butter in the Andouille tarragon cream sauce, and the fats naturally present in the chicken breasts and crawfish. Each serving of Chicken Bayou Lafourche contains approximately 20 grams of fat.

Proteins

The proteins in this dish come from the chicken breasts, crawfish tails, and Andouille sausage. Each serving of Chicken Bayou Lafourche contains approximately 35 grams of protein.

Vitamins and minerals

Chicken Bayou Lafourche is a good source of vitamin A, vitamin C, calcium, and iron. The vegetables and herbs used in the stuffing and Andouille tarragon cream sauce provide essential vitamins and minerals that contribute to a balanced diet.

Alergens

This recipe contains shellfish (crawfish) and dairy (butter, heavy cream) allergens. Please be mindful of any dietary restrictions or allergies when preparing and serving this dish.

Summary

Chicken Bayou Lafourche is a well-rounded dish that provides a balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a delicious and satisfying meal that is sure to please your taste buds and nourish your body.

Summary

Chicken Bayou Lafourche is a flavorful and elegant dish that combines tender chicken breasts with a savory crawfish stuffing and a rich Andouille tarragon cream sauce. This dish is perfect for a special occasion or a family dinner and is sure to impress your guests with its unique flavors and presentation. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was handed down to me by my dear friend Marie, who was born and raised in the heart of Louisiana. She learned to cook from her mother, who learned from her mother before her. The recipe for Chicken Bayou Lafourche has been passed down through generations, each cook adding their own special touch to it.

Marie shared the recipe with me one sunny afternoon as we sat on her porch, sipping on sweet tea and reminiscing about the good old days. She described how her mother used to make this dish for special occasions, like birthdays and holidays. The rich flavors of the bayou, combined with the tender chicken and fragrant spices, made it a truly unforgettable meal.

As she shared the recipe with me, I could see the love and passion she had for cooking in her eyes. She explained each step in detail, from marinating the chicken in a blend of herbs and spices to slow cooking it in a savory tomato sauce. She emphasized the importance of patience and attention to detail, qualities that are essential in any good cook.

After Marie passed away, I made it my mission to perfect her recipe for Chicken Bayou Lafourche. I spent hours in the kitchen, experimenting with different ingredients and techniques until I finally got it just right. The first time I took a bite of that tender, flavorful chicken, I knew I had done Marie proud.

Over the years, I have shared this recipe with friends and family, each time adding a little of my own flair to it. Some like it spicy, others prefer it milder. Some like to serve it over rice, while others prefer a side of creamy mashed potatoes. But no matter how it is served, one thing is for certain – it always brings people together around the dinner table.

The key to making Chicken Bayou Lafourche is to take your time and savor each step of the process. From marinating the chicken overnight to slow cooking it to perfection, every moment in the kitchen is a labor of love. And the end result is always worth the effort – a dish that is rich in flavor, history, and tradition.

As I sit down to enjoy a plate of Chicken Bayou Lafourche, I can't help but think of Marie and all the memories we shared in the kitchen. Her passion for cooking and her love for her family lives on in every bite of this delicious dish. And I am grateful to have had the opportunity to learn from her and carry on her legacy through this special recipe.

So if you ever find yourself craving a taste of the bayou, I encourage you to give this recipe a try. It may take some time and patience, but I promise you it will be worth it in the end. And who knows, maybe one day you will pass it down to your own loved ones, carrying on the tradition of good food and great memories for generations to come.