Low Carb Chicken Tchoupitoulas. (chop-a-too lus) I don’t think this is a particularly well known recipe but I am pretty sure you will add it to your recipe book repertoire once you have had it. I have to say it is a spectacular presentation and makes a great meal for company. The original recipe calls for brabant potatoes and I have subbed them with caramelized zucchini and as many times as I have served this recipe (with potatoes) I seriously can’t tell the difference. You will need Sauce Béarnaise to complete the dish and please read how to do the Caramelized Zucchini. For a more authentic looking dish please see Brabant “Potatoes” made with daikon radish.
If you look at the picture of the raw products on my cutting board these are things I do as part of Future Cooking. I have all of them on hand and it is easy to get what I need either from the freezer or the fridge. Future cooking ensures an easy dinner when you want it. Low Carb Chicken Tchoupitoulas is pretty much an all inclusive meal and served with your favorite salad should be plenty enough.
All my many other Keto~LowCarb Daikon Or Red Radishes As Potatoes Recipes may be seen here.
For a list of products you may not be familiar with and used on this site, please read Low Carb Pantry Essentials. I am NOT sponsor-compensated for recommending a product that I use*** And here, in one tidy package, are over 550 Keto~Paleo~Low Carb~Diabetic Chef’s Recipes
As I am a Type II diabetic, all recipes on this website are keto or low carb and diabetic friendly.
- 2 Large Chicken Breasts Butterflied & Cut Completely
- 2 T Butter
- 4 C Small Diced Zucchini
- 2 T Olive Oil +2 T Butter
- 1 C Sautéed Mushrooms
- 2 T Butter
- ½ C Julienned Onions
- 1 T Butter
- ½ C Roasted Red Peppers
- 1 C Green Onion Tops
- 8 Oz Good Dry Shaved Ham (Or Tasso If you Have Access)
- 1½ C Water
- 1½ t Chicken Base
- 1½ t Gumbo Filé
- ½ t Crushed Garlic
- 3 t Dried Basil
- 2 t Paprika
- 1½ t Marjoram
- 1½ t Thyme
- 1 t Poultry Seasoning
- 1 t Cayenne Pepper
- 1 t Salt
- Heat olive oil & butter to hot and sauté zucchini until well caramelized. Set aside & keep warm.
- Sauté mushrooms. Set aside & keep warm.
- Sauté onions & add red peppers to heat. Set aside & keep warm.
- Combine Creole spices and sprinkle ½ on chicken.
- Heat 2 T butter on medium high and sauté chicken. Set aside.
- Quickly sauté ham & put atop chicken.
- Add water, chicken base, garlic, and other ½ Creole seasoning to pan & boil.
- Take pan off heat, mix in gumbo filé, it should thicken slightly.
- Add all vegetables back into pan and warm-do not boil.
- Check seasoning.
- Plate chicken and spoon veggies over top.
- Generously nap with béarnaise.
- 4 Servings
- 412 Calories, 37.0g Protein, 26.1g Fat 7.0g Carbs, 2.1g Fiber 4.9g Net Carbs
- If you have a favorite Creole spice-use it.
- If you have difficulty cutting your chicken breasts I'm sure your butcher would be happy to do it for you.