Chicken and Shrimp Clemenceau

Name: Chicken and Shrimp Clemenceau
Yield: Yields 6 servings
Cuisine: American
Ingredients: 3 boneless chicken breasts; Oil for frying; 2 cups peeled and diced Idaho potatoes (about 2 medium potatoes); 2 cups peeled and diced Idaho potatoes (about 2 medium potatoes); Salt and pepper to taste; 1 tbsp. fresh flat-leaf Italian parsley, chopped; Salt and pepper to taste; 2 lbs. shrimp, peeled; 4-5 garlic cloves, minced; ¾ cup butter, divided, plus additional as needed; 1 cup mushrooms, sliced; 1 cup green peas, frozen or canned; ½ tsp. paprika; 1 cup green peas, frozen or canned; 1 cup green peas, frozen or canned

Preparation info

Yields
6
servings

Difficulty
Easy

Appears in

Louisiana Eats!

By Poppy Tooker

Published 2013

About

The classic French dish Clemenceau is usually prepared in New Orleans using either chicken or shrimp. Leah and I combined the two for a special cooking demonstration we did together at the Crescent City Farmers Market on the first Saturday that the downtown market reopened after Hurricane Katrina.

Ingredients

Europe
United States
France
Mediterranean
New Orleans
Louisiana
Gluten-free

Ingredients

Method