Copeland’s of New Orleans has been one of my favorite restaurants for years. I mean, who doesn’t love the butter drenched “Popeyes” biscuits that come with every entree? For those of you who have never heard of Copeland’s, it was started years ago by Al Copeland, who is also the founder of Popeyes Fried Chicken! Today, there is only one Copeland’s in Dallas and it’s about 45 minutes away from us, if there is no traffic. So I don’t get to eat there as often as I’d like. As a result, I have to attempt to recreate some of my favorite dishes from there and the Blackened Bayou Chicken is one of those dishes.

Blackened Bayou Chicken is basically a blackened chicken breast (or thigh if you prefer dark meat) with a mushroom madeira sauce and a crawfish tasso sauce. Served over rice or pasta. It is the perfect land and sea combination!

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Blackened Bayou Chicken

5 from 1 vote

Recipe by Flip Flop Foodies Course: EntreesCuisine: CajunDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 2 – 4 2 – 4 chicken breasts, cut into pieces

• blackening seasoning

• Madeira Mushroom Sauce:

• 3 tbsp 3 butter

• 8 oz 8 mushrooms, thinly sliced

• 6 6 green onions, thinly sliced

• pan drippings, 1/4 – 1/3 cup, fat skimmed

• 1/2 cup 1/2 water

• 1/2 cup 1/2 Madeira wine

• 2 tbsp 2 red wine vinegar

• salt, to taste

• Crawfish Tasso Sauce:

• 1 tsp 1 vegetable oil

• 1/4 lb 1/4 tasso, cut into small dices

• 1/2 lb 1/2 crawfish tails

• 2 tbsp 2 minced shallots

• 1 tsp 1 minced garlic

• 1 1/2 cups 1 1/2 heavy cream

• 2 tbsp 2 chopped green onions

• 1 tsp 1 hot sauce

• 1/2 tsp 1/2 fresh lemon juice

• 1/4 tsp 1/4 salt

• 2 tbsp 2 butter

Directions

• Madeira Mushroom Sauce:
• In a sauté pan or saucepan over medium heat, sauté the mushrooms in butter until tender. Add the green onions and sauté for 1 minute longer. Stir in the pan drippings, water, wine, and vinegar. Bring to a boil; continue cooking, stirring, for 1 minute. Add salt, to taste.
• Crawfish Tasso Sauce:
• In a large sauté pan, heat the oil over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the crawfish, shallots and garlic and cook, stirring, for 1 minute. Add the cream and bring to a boil. Lower the heat slightly and simmer until reduced by half, 3 to 4 minutes. Add the green onions, hot sauce, lemon juice, and salt. Add the butter and cook, stirring, until incorporated and thick. Remove from the heat and adjust the seasoning, to taste.
• Blackened Chicken:
• Season the chicken with blackening seasoning and sauté in olive oil. Combine both sauces with the chicken and serve over rice or pasta.