WATERTOWN, N.Y. (WWNY) - It's a dish named for a street in New Orleans that's named after an extinct Native American tribe.
Chef Chris Manning makes us Chicken Tchoupitoulas (chop-a-TOO-lus). It's traditionally served with bearnaise sauce, but he serves it with a Tarragon Mustard Sauce instead.
It tastes about the same, is easier to make, and is perfect for the kids to help make for Mother's Day.
See how is all goes together in the video.
- 2 tablespoons olive oil
- 2 6-ounce boneless, skinless chicken breasts cut into bite-size pieces
- 1 cup cooked, diced potatoes
- 8 ounces andouille sausage (or ham, Italian sausage, or smoked sausage)
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 1/2 cup sliced mushrooms
- 1 tablespoon Cajun spice mix
Sauté chicken in olive oil in sauté pan until brown, then add onions, celery, onion, bell pepper, and mushrooms. Cook until onions begin to wilt. Add sausage, potatoes, and spices and cook until heated through.
Serve with Tarragon Mustard Sauce.
Tarragon Mustard Sauce
- 1 cup mayonnaise
- 1 cup sour cream
- 1 teaspoon yellow mustard
- 1 teaspoon Dijon mustard
- 1 tablespoon tarragon leaves
- 1 tablespoon tarragon vinegar
- Juice of 1 lemon
Put tarragon and vinegar in a non-reactive sauce pan (glass or stainless steel) and let sit up to half an hour. Mix in the rest of the ingredients and simmer on low heat for 3 to 4 minutes, stirring occasionally.
Serve with veggies, eggs, chicken -- or pretty much anything.