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Showing posts with label Cajun. Show all posts
Showing posts with label Cajun. Show all posts

08 March 2013

Comfort Food From Louisiana: New Orleans Chef Recipe: Jambalaya For A Crowd

Comfort Food From Louisiana: New Orleans Chef Recipe: Jambalaya For A Crowd: From Denny:  Need an easy recipe for a crowd during Mardi Gras season?  Chef John Besh of New Orleans paired with Zatarain's to create this faster version of jambalaya using Zatarain's Dirty Rice mix.  In fact, the famous chef has a lot of great recipes on their site.

What makes jambalaya so tasty is the browning of the chicken and andouille sausage, mixing in the veggies like celery and onion, some liquid (some people like to use chicken stock in place of water) and then the rice to cook in all those tasty seasonings and juices.

It's a fabulous one-pot meal that is easy to make and a real crowd pleaser.




Funny Friday Weekend iPhone 5 Case


Tell the world how you really feel about coming back to work

* * *  Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new! 

07 March 2013

Comfort Food From Louisiana: New Orleans Recipe: Crescent City Shrimp Jambalaya




Comfort Food From Louisiana: New Orleans Recipe: Crescent City Shrimp Jambalaya: From Denny:  Not in the mood for the chicken version of jambalaya?  No problem; make it with shrimp and andouille sausage for a change of pace.  Shrimp is ridiculously popular down South that we are forever creating new dishes to keep up with the demand.

Louisiana cooking is based off of French cooking and with the same mindset of employing whatever food sources are at hand.  From the bayous or spillways teeming with yummy crayfish to the gorgeous shrimp and oysters from the Gulf of Mexico we create recipes around our bountiful food.




Louisiana Seafood Reusable Shopping Bag


Check out awesome Louisiana eating: oysters, shrimp, crawfish, gumbo, jambalaya

* * *  Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  


06 March 2013

Comfort Food From Louisiana: New Orleans: Creamy Seafood Jambalaya Pasta




Comfort Food From Louisiana: New Orleans: Creamy Seafood Jambalaya Pasta: From Denny:  Need a quick pasta dish finished in 30 minutes?  Zatarain's created a product using the traditional jambalaya seasonings but with pasta noodles instead of rice!  If you want to include more than shrimp, like some tilapia or other fish, then cook these first and set aside.

Cooking shrimp separately to be added by the diner is also a good idea if you have diners who don't like shrimp or are allergic.


Funny Friday Weekend iPhone 5 Case



Tell the world how you really feel about coming back to work

* * *  Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  


05 March 2013

Comfort Food From Louisiana: New Orleans Chef Recipe: Crabmeat-Shrimp Fritters, Creole Tomato Dressing



Comfort Food From Louisiana: New Orleans Chef Recipe: Crabmeat-Shrimp Fritters, Creole Tomato Dressing: From Denny:  Like to make easy fritters for the family for a quick meal?  I sure remember those yummy clam or corn fritters my mother used to make on Saturdays when I was a kid.  Apple fritters are equally tasty, especially when dusted with some cinnamon and sugar.  So, when I run across yet another variation to The Fritter Family then I'm game to try it.

This new fritter recipe comes from New Orleans Chef John Besh and Zatarain's.  Claw crabmeat, corn and small shrimp are featured in this recipe along with its own special tomato creole dressing.  Pull out your food processor to make this easy tasty dressing of Creole seasoning, garlic, Creole mustard (like stone ground mustard) and tomato.  Chill for an hour and then you are off to the dinner races!




Funny Friday Weekend iPhone 5 Case


Tell the world how you really feel about coming back to work!

* * *  Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  


14 February 2013

Comfort Food From Louisiana: New Orleans Chef Recipe: Jambalaya For A Crowd


Comfort Food From Louisiana: New Orleans Chef Recipe: Jambalaya For A Crowd: From Denny:  Need an easy recipe for a crowd during Mardi Gras season?  Chef John Besh of New Orleans paired with Zatarain's to create this faster version of jambalaya using Zatarain's Dirty Rice mix.  In fact, the famous chef has a lot of great recipes on their site.

What makes jambalaya so tasty is the browning of the chicken and andouille sausage, mixing in the veggies like celery and onion, some liquid (some people like to use chicken stock in place of water) and then the rice to cook in all those tasty seasonings and juices.

It's a fabulous one-pot meal that is easy to make and a real crowd pleaser.


Funny Friday Weekend iPhone 5 Case


Tell the world how you really feel about coming back to work

* * *  Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  -  see what's new!  


Comfort Food From Louisiana: Mardi Gras: New Orleans West Bank Chicken Wings



Comfort Food From Louisiana: Mardi Gras: New Orleans West Bank Chicken Wings: From Denny:  When I think of Mardi Gras the first images that come to mind are all the wonderful parties and delicious food.  Of course, I do - it's Louisiana!

One thing is for sure we are all often short on time to prepare our favorites dishes so I've decided to post onto this blog my favorite recipes from the Zatarain site.

They are a New Orleans based company that provides products to short cut the Cajun cooking process from slow food to a more efficient use of our time.  I prefer to cook "from scratch" most of the time but there are those times when we all turn to a faster way to prepare our favorite dishes...


Louisiana Seafood Reusable Shopping Bag


Check out awesome Louisiana eating: oysters, shrimp, crawfish, gumbo, jambalaya


08 July 2012

Comfort Food From Louisiana: Creole Style Avocado Salad

English: Avocados (Persea americana) Français ...

Comfort Food From Louisiana: Creole Style Avocado Salad: From Denny:  Want an easy dip that is quick to make in this summer heat?  Who wants to spend time working in a hot kitchen when you can be out by the pool munching, right?

Try this refreshing dip with avocado.

Louisiana Seafood Beach Tote


Check out awesome Louisiana eating: oysters, shrimp, crawfish, gumbo, jambalaya

* * *  Support Warriors Pearl Foundation - helping homeless female military veterans come home.  Visit Denny Lyon Gifts  @ CafePress.com  - see what's new! 

17 August 2011

Comfort Food From Louisiana: New Orleans The Bombay Club Pasta: Oyster and Tasso Fettuccini





The Bombay Club in New Orleans in the French Quarter

Comfort Food From Louisiana: New Orleans The Bombay Club Pasta: Oyster and Tasso Fettuccini: "The Bombay Club in New Orleans is a hot spot in the French Quarter, near Bourbon Street, well known and revered by the locals as well as tourists. It features Nouveau Creole cuisine, receiving many accolades in the food world."

07 February 2010

Popular Posts 2009 at Comfort Food From Louisiana, Thank YOU!



Photo by Lyndi&Jason @ flickr

From Denny: What a year it has been! THANK YOU for all your support! These are the most popular posts since May of this year when I found a couple of sites to keep track of it.

Louisiana has had a tough time since Hurricane Katrina hit in August 2005. Thanks to people like yourselves we have come back strong, rebuilding the damage and living the wonderful food culture we love to share with you.

While I'm pulling together this post I'm listening around the corner to the New Orleans Saints playing in the Super Bowl in Miami. Wow! They just won their first Super Bowl!!!! New Orleans down in the French Quarter is rocking with people clogging the streets like it's Marti Gras! It's funny how everyone here in Louisiana was convinced the Saints would win - and they did. I can't wait to update this post with a video of the winning run by the Saints down the field that put them ahead, winning by a score of 31 to 17 against the Colts.

Marti Gras starts early in New Orleans and this will be the first time it becomes a nine day celebration! :)




Red Velvet Cake, a Southern tradition


8 Easy Yummy New Years Recipes to Warm Your Guests

Holiday Food Gifts to Give: Chicken Chili, Fudge, Easy Cake and Bread

Holiday Cooking For Crowds, 5 Recipes

Holiday Dishes and Drinks From Food and Wine

Crowd Pleasing Easy Food: Ever Made Spaghetti in Foil?

Easy Party Foods: Short Ribs and Chicken Pot Pie

Creole Seafood Mixed Grill from New Orleans Famed Commanders Palace

Video: 8 Cajun Thanksgiving Turkey Recipes, BBQ Turkey, Deep Fry Turkey, Roasting Tips




2 Easy Cake Recipes: Louisiana Praline Toffee Bundt Cake, Southern Livings Popular Praline Cake

Video and Recipes: Lobster Grits Polenta, Turkey Andouille Sausage Grits Casserole

Recipe: Low-Fat Lemon Bundt Cake

21 Funny Thanksgiving Fighting Turkey Photos

Cajun Joke: Boudreaux and Thibodeaux Play Golf

3 Oyster Recipes: Awesome Louisiana Food From National Food Conference

Recipes: Make Your Own Cajun Blackened Seasoning for Fish or Chicken!

Halloween Italian Comfort Food: Halloween Purses, Pumpkin Risotto, Chocolate Pudding Cake, Pumpkin Bread Pudding, Nutella Apples

3 Easy Pork Chop Recipes: Italian Grilled, Autumn Glazed, Stuffed with Beer Glazed Onions

Photos: Funny Food Flags From International Food Festival



The more powdered sugar the better beignets

Cheeky Quote Day at The Social Poets!

Recipe: Easy Oven Barbecued Baby Back Ribs

3 Recipes: 3-Step Slow Cooker Baby Back Ribs, Sweet Tangy Slaw, Sweet Potato Roasted Garlic Turnovers

Recipe: Slow Cooker Chicken and Andouille Sausage Gumbo

Recipe: Easy Baked Ziti

Common Edible Wild Plants - Part I

Recipe: Blackened Redfish with Corn Cake



Beignets at Cafe du Monde

Recipe: Emeril Lagasse’s Beer Battered Fried Trout Tacos With Spicy Horseradish Coleslaw

Recipe: Fried Catfish with Remoulade Sauce

Easy Key West Ribs From the Slow Cooker

Video and Recipe: Learn How to Make Slamming Chicken Wings at Wings Boot Camp

Recipe: Boston Butt Braised in Coke



Crawfish etoufee

Recipe: Eula Mae's Cajun Seafood Gumbo

Recipe: Simple Authentic Cajun Shrimp Creole

Recipe: Shrimp and Grits

Recipe: Fast and Easy Sloppy Joe Biscuits Pot Pies

Recipe: Lean and Mean Texas Barbecued Brisket

Recipe: Oreo Cookie and Chocolate Ice Cream Calypso Pie

Recipe: Simple Eggplant Parmigiana

Recipes: Easy Fast Pizzas for Labor Day or Football Tailgating!



Chicken and andouille sausage gumbo

Recipe: Pecan Crusted Red Snapper

Recipe: Hush Puppies for Seafood

Recipe: How to Make German Chocolate Cake Without a Mix

Recipe: Southern Louisiana Molasses Cake and Cookies From Scratch

Video: Vertical Lasagna on a Budget

Funny Video: I Just Want a Pizza!




Chef Emeril Lagasse

Video: Bobby Flays Fancy Food Finds

Recipe: Mambo Italian Hummus

Recipe: Fig Preserves Cake

Fourth of July Quotes: Serious and Funny

Recipe: Slow Cooker Cheesecake

Recipe: Jambalaya Grits

Recipe: Simple Eggplant Parmigiana

Video: Money-Saving Meals from Sandra Lee

Recipe: Portobello Mushroom Sandwiches with Arugula and Balsamic Aïoli

Video: Cajun BBQ Shrimp on Cornbread Squares


*** THANKS for visiting, come back often, feel free to leave comments, a big shout out to current subscribers - and if you are new to this blog, please subscribe in a reader or by email!

22 November 2009

Video: Chicago Chef Jimmy Bannos Cajun Thanksgiving Menu of 12 Recipes

From Denny: There's a full Southern and Cajun menu here right down to the collard greens (full of calcium as well as vitamins B and C)and the roasted garlic mashed potatoes. He includes the jerk seasoning mix and marinade so you can make it yourself if you prefer along with a recipe for Cajun seasoning.



This chef may have a restaurant in Chicago but he knows the Southern trick of using Kitchen Bouquet to rub into the turkey to give an evenly browned color.



In the video he has a complete Thanksgiving table of wonderful side dishes but did not give all the recipes to The Today Show. Then he relented and gave his turkey and mushroom etouffee and red beans and rice and other recipes to us on his site HeavenOnSeven.com. This is a wonderful stash of awesome recipes! What I like best is that he provides us with his version of Cajun seasoning mix and the jerk seasonings. Cooking these recipes this holiday will sure make you popular with everyone! Enjoy!











Jimmy Bannos’ Jamaican Jerk Thanksgiving Turkey with Jerk Cream Sauce



From: Chef Jimmy Bannos at Heaven on Seven (HeavenonSeven.com)



INGREDIENTS



• 1 15-18 lb Turkey

• 2 lbs Plugra butter (or other European style high-fat content butter)

• 2 Tablespoons Angel Dust Cajun Seasoning (recipe follows)

• 2 Tablespoons Jamaican Jerk Seasoning (recipe follows)

• 1 Cup Jamaican Jerk Marinade (recipe follows)

• 1 teaspoon Kitchen Bouquet

• Jerk Cream (recipe follows)



DIRECTIONS



The night before roasting the turkey, rub the bird with the Jerk Marinade, inside and out. Rub the outside with Angel Dust and Jamaican Jerk Seasoning. Refrigerate overnight.



Cut one pound of butter into cubes. Carefully work your fingers between the skin and the meat of the breast. Work butter cubes in between and distribute evenly.



Melt the last pound of butter, stir in the Kitchen Bouquet. Place the turkey in a deep roasting pan. Gradually pour melted butter over the bird, massaging the mixture into the skin as you go.



Place the turkey into a preheated 450 degree oven and roast for one hour uncovered. After the first hour, cover with aluminum foil and continue to roast until done (approx. 15 minutes per pound). Baste the bird every half hour to ensure a crisp, golden skin.







Angel Dust Cajun Seasoning



INGREDIENTS



• 3 tablespoons Hungarian paprika

• 1 1/2 tablespoons Spanish paprika

• 5 teaspoons salt

• 1 1/4 teaspoons dried thyme leaves

• 1 1/4 teaspoons dried oregano

• 1 teaspoon ground white pepper

• 1/2 teaspoon dried basil

• 1/2 teaspoon ground red pepper

• 1/4 teaspoon black pepper

• 1/8 teaspoon garlic powder

• 1/8 teaspoon onion powder



DIRECTIONS



In a small bowl, combine all ingredients. Use as needed and store in an airtight container for up to 2 months.







Dry Rub Jerk Seasoning



INGREDIENTS



• 2 Tablespoons onion powder

• 1 Tablespoon ground allspice

• 1 Tablespoon ground thyme

• 2 teaspoons ground cinnamon

• 2 teaspoons ground cloves

• 1 teaspoon granulated sugar

• 1 teaspoon ground coriander

• 1 teaspoon ground habanero chile powder

• 1 teaspoon freshly ground black pepper

• 1 teaspoon garlic powder

• 1/2 teaspoon Hungarian paprika

• 1/2 teaspoon ground nutmeg

• 1/4 teaspoon salt



DIRECTIONS



Combine all the ingredients in a small bowl. Store in an airtight container. The mix can be kept for up to two months.







Jimmy's Jamaican Jerk Marinade



INGREDIENTS




• 2 Tablespoons ground allspice

• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 1/2 cup sliced green onions, white and green parts

• 1 Tablespoon seeded, chopped habanero chile

• 1 1/2 teaspoons minced garlic

• 2 Tablespoons fresh thyme leaves

• 2 Tablespoons freshly squeezed Key Lime, or regular lime juice

• 2 Tablespoons canola oil

• 1 Tablespoon Soy Sauce

• 1 Tablespoon dark rum

• 1 1/2 teaspoons peeled, grated fresh ginger

• 1 1/2 teaspoons honey

• 1 1/2 teaspoons cane syrup or light molasses

• 1 1/2 teaspoons freshly ground black pepper

• 1 teaspoon dark brown sugar

• 3/4 teaspoon Worcestershire sauce

• 1/2 teaspoon habanero hot pepper sauce

• 1/4 teaspoon salt

• 1/8 teaspoon crushed red pepper flakes



DIRECTIONS



Prepare the marinade by adding the allspice, nutmeg, cinnamon and cloves to a small skillet. Heat the spices over medium-low heat for 45 to 60 seconds, stirring frequently. Transfer to a coffee grinder and grind to a fine powder. Put the spice mixture and the remaining ingredients in to a blender and puree into a thick paste. Store in a covered container and refrigerate for up to a week.







Jerk Cream Sauce



INGREDIENTS




• 2 1/2 cups Heavy Cream

• 1 Tablespoon Jimmy’s Jamaican Jerk Marinade (recipe follows)

• 2 teaspoons Worcestershire Sauce

• 1/2 teaspoon Roasted Garlic Puree (recipe follows)

• 1/2 teaspoon Kosher Salt

• 1/4 teaspoon Hungarian Paprika

• 1/4 teaspoon Spanish Paprika

• 1/4 teaspoon Chile Powder

• 1/8 teaspoon Angel Dust Cajun Seasoning (recipe follows)

• 1/8 teaspoon Freshly Ground Black Pepper

• 1/8 teaspoon Ground White Pepper

• 1/8 teaspoon Crushed Red Pepper Flakes

• 2 Tablespoons Unsalted Butter, chilled and cut in pieces



DIRECTIONS



Combine all ingredients in a medium saucepan over high heat. When the mixture comes to a boil, reduce the heat to medium and simmer, stirring occasionally for 15 minutes. Strain the sauce through a fine mesh strainer, return it to the saucepan and stir in the butter. Set aside.







Roasted Garlic Mashed Potatoes



INGREDIENTS




• 1 1/2 pounds small Yukon Gold potatoes

• 1 cup heavy whipping cream

• 4 tablespoons unsalted butter

• 1 tablespoon Roasted Garlic Puree (recipe follows)

• 3/4 teaspoon kosher salt

• 1/8 teaspoon ground white pepper



DIRECTIONS



Scrub potatoes. Boil in salted water for 30 minutes. Drain. Cool slightly until potatoes can be handled comfortably, then peel and transfer to a large bowl. In a small saucepan, heat the cream, butter, and garlic puree until mixture just comes to a boil. Pour over the potatoes while mashing with a potato masher. Season with salt and pepper. Serve immediately.







Collard Greens



INGREDIENTS




• 4 pounds fresh collard greens

• 2 tablespoons extra virgin olive oil

• 1 1/2 cups diced yellow onion

• 2 tablespoons Roasted Garlic Puree

• 1 tablespoon seeded, minced jalapeno

• 1 cup shredded pickled pork

• 1/2 cup diced tasso ham

• 2 tablespoons distilled white vinegar

• 1 tablespoon granulated sugar

• 1 tablespoon light brown sugar

• 1 tablespoon dark brown sugar

• 1/4 teaspoon Angel Dust Cajun Seasoning

• 1/4 teaspoon kosher salt

• 1/4 teaspoon crushed red pepper flakes

• 1/8 teaspoon freshly ground black pepper

• 1/8 teaspoon ground white pepper

• 3 cups water

• 1 cup bottled Italian dressing



DIRECTIONS



Wash the collard greens several times in a large quantity of water; drain well. Pull the thick center core out of each leaf and discard; tear leaves into medium-sized pieces. Heat the oil in a large Dutch oven over high heat; sauté the onions until soft, about 3 minutes. Add the garlic puree and jalapeno and cook another minute. Add the pork and ham, and brown for 3 minutes. Mix in the vinegar, sugars, Cajun seasoning, salt, red pepper flakes, and ground black and white peppers, stirring to coat the onions and meat. Add the greens, water, and dressing to the pot. Toss the greens as they begin to cook down and the liquid comes to a boil. Cover and reduce the heat to medium-low and simmer for 1 hour and 25 minutes.







Went over to his website, HeavenOnSeven.com, to get the rest of the recipes he didn't give to The Today Show:



TURKEY AND WILD MUSHROOM ÉTOUFFÉE



Serves: 6



Ingredients:



2 tablespoons extra virgin olive oil

1 pound boneless, skinless turkey breast, cut into ½-inch pieces

1 tablespoon plus ¼ teaspoon Heaven on Seven Angel Dust Cajun Seasoning

2 tablespoons finely diced tasso ham

2 tablespoons shredded pickled pork or shredded smoked pork shoulder butt

3 tablespoons diced yellow onion

3 tablespoons diced red onion

2 tablespoons thinly sliced green onion – green & white parts

2 teaspoons roasted-garlic puree

1 cup seeded, diced green bell pepper

1/3 cup diced celery

2 teaspoons seeded, minced jalapeño

¼ teaspoon Hungarian paprika

¼ teaspoon Spanish paprika

1/8 teaspoon chile powder

1/8 teaspoon freshly ground black pepper

1/8 teaspoon ground white pepper

1/8 teaspoon crushed red pepper flakes

1/8 teaspoon Worcestershire sauce

1/8 teaspoon hot pepper sauce

1 small bay leaf

1-1/2 cups chicken stock

1 (5.5-ounce) can tomato juice

¼ cup blond roux

8 ounces Shiitake mushrooms, destemmed and sliced

8 ounces button mushrooms, sliced

2 tablespoons unsalted butter, chilled and cut into pieces

Sweet Potato Polenta (recipe follows)



Directions:



In a 5-quart heavy Dutch oven, preferably enameled cast iron, heat the oil over high heat.



Season the turkey with 1 tablespoon of the Cajun seasoning, add to the Dutch oven, and sauté for 5 minutes. Add the ham and the pork; cook for 2 more minutes. Sir in the onions and garlic puree; cook for an additional 2 minutes.



Add the bell pepper, celery, jalapeno, Hungarian and Spanish paprikas, chile powder, ground black and white peppers, red pepper flakes, Worcestershire sauce, hot pepper sauce, bay leaf, and remaining ¼ teaspoon Cajun seasoning.



Stir to coat the meat and vegetables with the seasonings. Pour in the stock and tomato juice and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 50 minutes. Whisk in the roux. Add the Shiitakes and cook for 2 minutes; add the mushrooms and continue cooking for 3 minutes. Stir in the butter.



To serve, mound ½ cup of Sweet Potato Polenta in the center of a plate or large bowl and spoon the etouffee around it. Enjoy!



* Note that this recipe makes a thick etouffee; to make it slightly thinner, decrease the roux by 1 tablespoon.







SWEET POTATO POLENTA



Serves:
4



Ingredients:



10 ounces sweet potatoes, peeled and cut into 2-inch pieces

3 Tablespoons maple syrup

1 1/3 cups heavy whipping cream

2 Tablespoons unsalted butter

¼ cup instant polenta

1/8 teaspoon salt

Pinch of white pepper



Directions:



Place the potatoes in a small baking pan, toss with the maple syrup, and cover with aluminum foil. Bake for 30 to 45 minutes, until soft. Scrape potatoes and syrup into the bowl of a food processor and process until smooth.



Heat the cream and butter over medium heat in a 3-quart saucepan. When the cream begins to simmer, slowly whisk in the polenta. Add the salt and pepper and continue stirring for 7 minutes. Mix in the pureed sweet potatoes until completely incorporated and heat through. Cover and set aside.







CORN BREAD



Serves:
6 to 8 people



Ingredients:



1 1/3 cups all-purpose flour

1 cup plus 2 tablespoons finely ground corn flour

2/3 cup granulated sugar

5 teaspoons baking powder

1/2 teaspoon kosher salt

1 large egg

1 1/3 cups milk

5 tablespoons unsalted butter, melted

1 teaspoon bacon drippings, optional



Directions:



Preheat the oven to 350 degrees. Grease an 8 by 8-inch baking pan. Combine the flours, sugar, baking powder and salt in a large bowl. In a small bowl, lightly beat the egg, then whisk in the milk, butter and bacon drippings.



Pour the wet ingredients into the flour mixture and mix until smooth. Transfer to the prepared pan and bake 50 minutes, until golden brown. Cool slightly before cutting.







RED BEANS AND RICE



Ingredients:




1 pound dried light red kidney beans

2 Tablespoons extra virgin olive oil

½ pound Andouille sausage, thinly sliced

1 8-ounce fresh pork hock

¾ cup diced tasso ham

½ cup shredded pickled pork or shredded smoked pork shoulder butt (optional)

½ cup seeded, finely diced green bell pepper

1/3 cup finely diced celery

¼ cup finely diced yellow onion

¼ cup finely diced red onion

2 Tablespoons thinly sliced green onion, white and green parts

1 ½ teaspoons seeded, minced jalapeno

2 teaspoons Roasted Garlic Puree (see recipe)

1 small bay leaf

2 teaspoons Angel Dust Cajun Seasoning

¾ teaspoon Kosher salt

¼ teaspoon dried oregano

¼ teaspoon dried basil

1/8 teaspoon freshly ground black pepper

1/8 teaspoon ground white pepper

1/8 teaspoon crushed red pepper flakes

8 cups water

½ teaspoon file powder

Cooked white rice

Chopped parsley for garnish



Directions:



Soak beans overnight in a large quantity of water. Drain before cooking.



Heat oil in a 6 quart Dutch oven over high heat. Add Andouille and sauté for 1 minute. Add the pork hock, ham and pork; cook for 2 minutes. Reduce the heat to medium and add the bell pepper, celery, onions, jalapeno, garlic puree and bay leaf; cook for 10 minutes, until vegetables are soft.



Add beans, Cajun seasoning, salt, oregano, basil, ground black and white peppers and red pepper flakes, stirring to coat mixture with the seasonings.



Pour in the water, return the heat to high, and bring to a boil. Reduce the heat to low and simmer, partially covered, for 2 hours. Uncover and continue cooking about 1 hour, until the beans are cooked through. Stir occasionally, adding water if necessary.



Remove from the heat and stir in the file powder. Remove the pork hock, remove any meat attached to the bone; chop the meat finely, and stir it into the cooked beans. Remove the bay leaf.

Serve the beans in a bowl with a small portion of cooked rice; garnish with the parsley.







BOURBON MASHED SWEET POTATOES



Ingredients:




3 pounds sweet potatoes, peeled and quartered

½ cup Roasted Garlic Mashed Potatoes

Steen’s Cane Syrup, to taste

1 ½ oz Jack Daniel’s



Directions:



Boil sweet potatoes in salted water for 30 minutes. Drain. Cool slightly until potatoes can be handled comfortably and transfer to a large bowl. Add Roasted Garlic Mashed Potatoes and mash with a potato masher until incorporated. Gradually add Cane Syrup until sweetened to taste, then Jack Daniels. Mix in thoroughly. Serve immediately.



*** For a wide variety of turkey recipes:



Video: Unusual Exotic Thanksgiving Menu, Poll on Turkey Vs. Sides Debate



6 Easy Turkey Thanksgiving Recipes and Gravy, Roasting Tips and Advice



Video: 8 Cajun Thanksgiving Turkey Recipes, BBQ Turkey, Deep Fry Turkey, Roasting Tips



*** Check out New York Times and their ideas for Thanksgiving Day where Mark Bittman has all kinds of creative ideas for side dishes for you: 101 Head Starts on the Day



For a typical Louisiana sweet: Louisiana Culture: Heavenly Hash Cake



*** Thanks for visiting!

27 October 2009

5 Cajun, Creole Recipes: 2 Gumbos, Dirty Rice, Pickled Shrimp, Shrimp Stuffed Vegetable Pear



Chef Emeril Lagasse's Creole Dirty Rice dish

From Denny: This is a continuation of last week's post about the Association of Food Journalists annual conference held in New Orleans this month. There were so many recipes posted in our local newspaper! They were skimpy on the photos though.

Some more history on how Louisiana cuisine developed over the centuries with the melting pot of immigrant cultures... Did you know there are two kinds of Italian cooking in New Orleans? One is with the Arab Slavic influence and the second is more French and Spanish seasoning.

What food stands out as an example contrasting the two cultures? Red gravy (think spaghetti sauce). The Arab Slavic seasons with a pinch of cinnamon and sugar to their version of red gravy as a way to take the edge off the sourness of the tomatoes, especially if they are not fresh but canned. (I use dark brown sugar.) The French and Spanish don't use sugar at all. They also don't use a roux base to make their gravy.

What about Creole? They employ a roux to thicken the red gravy, use tomato sauce but never tomato paste. From Chef Leah Chase who cooks Creole style, "Vegetables were cooked down or stuffed in the Creole kitchen. We stuff everything, including people.”

Typical ingredients in the Creole kitchen are garlic, bell peppers, onions, tomatoes, salt, pepper, bay leaves, thyme and paprika. Celery was not on their radar most of the year until the holidays. And they love to use wine in their cooking too.

For the Creole table, Sunday was gumbo day, Monday was red beans and rice day. Turtle stew was served on Easter holiday. Fridays you were out of luck to get a meal with meat as they observed the old Catholic custom of sacrifice that day, substituting fish.

The following recipes are a sampling of the food loved centuries later to this day that is Creole and Cajun. Hey, if it tastes good, eat it! That's the motto in Louisiana!



Seafood Gumbo

From: Chef Poppy Tooker

Serves: about 10

Ingredients:

Gumbo crabs are small crabs mainly used for flavor.
2 lbs. shell-on shrimp
1 medium yellow onion, chopped, onion skin reserved
1 gallon plus 1 cup water
Vegetable oil for frying as needed, plus 1/2 cup
2 lbs. okra, cut in 1/4-inch slices
1 cup all-purpose flour
3 stalks celery, chopped
1 medium green bell pepper, chopped
4 gumbo crabs
1 (1-lb.) can whole tomatoes
2 tsps. fresh thyme
1 bay leaf
1 clove garlic, peeled and smashed
Salt and pepper, to taste
1 bunch green onions, chopped
Cooked rice

Directions:

1. Peel and devein shrimp, set shrimp aside; save shells. Combine shells and onion skins in a stock pot. Add 1 gallon plus 1 cup water; boil for 20 minutes. Strain; reserve shrimp stock.

2. In a large skillet over medium-high heat, add 1/2-inch oil. Add okra and fry until light browned. Remove from skillet and drain on paper towels.

3. In a large stockpot, make a dark roux by whisking 1/2 cup oil and flour together over medium heat. Cook — stirring frequently — until the color becomes milk chocolate brown, about 30 minutes. Add onions to the roux, stirring until it darkens to a bittersweet chocolate brown color, about 5 minutes more.

4. Add celery and bell pepper. Sauté for 5 minutes, then add the gumbo crabs, tomatoes, okra, thyme, bay leaf and the shrimp stock. Add garlic and salt and pepper to taste. Simmer 45 minutes or longer.

5. Ten minutes before serving, add shrimp and green onions. Serve hot over cooked rice.



Chicken Andouille Gumbo

From: Broussard’s Restaurant

Serves: 12

Ingredients:

1-1/2 lbs. chopped andouille sausage
3 cups chopped onion
1/2 cup green pepper
1/2 cup celery
1 lb. chopped okra
Water or half water/half chicken stock
1 tbl. oregano
1 tbl. thyme
2 tbls. filé
1/4 cup butter
1/4 cup flour
1 lb. chopped chicken (white and dark)
Salt and pepper
Cooked rice

Directions:

1. Sauté the sausage then add onions, bell peppers, celery and okra. After, add 1 gallon of water or stock or half water and half stock and all spices. Cook for 30 minutes.

2. In a separate pot, melt 1/4 cup butter. Add 1/4 cup flour and cook until dark brown.

3. Add roux to gumbo and stir to mix in. Then add chopped chicken and cook 30 more minutes. Season with salt and pepper. Serve with plain white rice.

Note: Can also be made with seafood, such as shrimp and crabs.



Ashley’s Pickled Shrimp

From: Susan Spicer of Bayona

Serves: 8 to 10

Ingredients:

1/4 cup lemon juice
1/2 cup apple cider or red wine vinegar
2 tsps. Dijon mustard
1/4 cup sugar
1 clove garlic, minced
1 cup olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 large red onion, cut in half then thinly sliced
3 tbls. capers
2 bay leaves (preferably fresh)
2 tbls. chopped flat-leaf parsley

For shrimp:

1 lemon, quartered
2 bay leaves
1 tbl. coriander seeds
1 tbl. mustard seeds
1 tsp. black peppercorns
1 tsp. crushed red pepper flakes
2 tbls. salt (kosher or sea salt)
2 lbs. medium or large shrimp, peeled and deveined, tails on

Directions:

1. In a large bowl, whisk together lemon juice, cider or vinegar, mustard, sugar, garlic, olive oil, salt and pepper, onion, capers and bay leaves.

2. Place a large pot filled with about 1 gallon water over high heat. Squeeze the lemon quarters into the water, dropping rinds into the pot. Add bay leaves, coriander seeds, mustard seeds, peppercorns, pepper flakes and salt to the pot; bring to a boil. Reduce heat and simmer for about 5 minutes, then add shrimp and return to the boil. Cook until shrimp become opaque and the tails turn bright pink, about 3-4 minutes.

3. Drain well then transfer the still-warm shrimp to bowl of marinade. Marinate shrimp for at least 15 minutes before serving. If made ahead, remove shrimp from marinade before refrigerating; reserve marinade. Dress shrimp with marinade and sprinkle with parsley before serving.

Note: One bag crab boil can be used in place of the bay leaves, coriander seeds, mustard seeds, peppercorns and crushed red pepper flakes.



Stuffed Mirliton With Shrimp and Ham

From: Chef Frank Brigtsen, Brigtsen’s Restaurant

Makes: 13-1/2 cups (12-15 portions as a side dish).

Chef’s Notes: The mirliton, also known as chayote, vegetable pear, or christophene, is a member of the squash family, but is a very unique vegetable with its smooth texture and sweet flavor. In New Orleans, the pale green, pear-shaped mirliton is a “backyard” vegetable, grown in home gardens on trellised vines and harvested in the fall, just in time for holiday tables. Found in specialty grocery stores.

Ingredients:

6 large mirlitons
2 tbls. unsalted butter
2 cups diced ham (1/2-inch pieces)
2 cups finely diced green bell peppers (1/4-inch pieces)
4 cups finely diced celery (1/4-inch pieces)
6 cups finely diced yellow onions (1/4-inch pieces)
2 bay leaves
4 tsps. salt
1/4 tsp. finely ground black pepper
1/4 tsp. ground white pepper
1/4 tsp. ground cayenne pepper
1/2 tsp. whole-leaf dried thyme
1 tsp. whole-leaf dried oregano
2 tsps. whole-leaf dried sweet basil
1 tbl. minced fresh garlic
2 cups peeled medium-size Louisiana shrimp
1 cup shrimp stock
4 tbls. unsalted butter
1 cup finely grated Parmesan cheese
3 cups finely ground plain French bread crumbs
2 eggs

Directions:

1. Preheat the oven to 350 degrees.

2. Prepare the mirlitons: Place the mirlitons in a large pot and cover generously with water. Bring to a boil. Reduce heat to medium-low and simmer until the mirlitons are tender, 40-45 minutes. Drain the mirlitons and cover with ice until fully chilled. Peel the mirlitons with a vegetable peeler. Slice in half lengthwise. Remove the seeds. Slice the peeled mirliton halves in half again, lengthwise, and slice into wedge-pieces about 1/4-inch thick. (This should yield about 8 cups of mirliton meat.) Set aside.

3. Heat 2 tablespoons butter in a heavy pot over high heat. Add the ham and cook, stirring constantly, until brown.

4. Add 1-1/2 cups of bell peppers, 3 cups of celery, 4 cups of onion and the bay leaves. Cook, stirring occasionally, until the onions turn dark brown (caramelized).

5. Add the remaining bell peppers, celery and onions. Cook, stirring occasionally, until the second stage of onions turn soft and clear.

6. Reduce heat to low. Add the salt, black pepper, white pepper, cayenne, thyme, oregano, basil and garlic. Cook, stirring constantly, for 1-2 minutes.

7. Add the shrimp and cook until pink on the outside. Add the shrimp stock and cook for 1-2 minutes. Add the mirliton and heat until warm. Remove from heat.

8. Mix in remaining 4 tablespoons butter.

9. Fold in the cheese and bread crumbs.

10. Temper the eggs: In a small bowl, add the eggs. Add 3 spoonfuls of the mirliton dressing, one spoon at a time, until the eggs are heated through. Fold the egg mixture back into the dressing and blend well.

11. Transfer the mirliton dressing to a shallow pan (sheet pan) and bake at 350 degrees until brown and crusty on top, 35-40 minutes.



Creole Dirty Rice

From: Chef Emeril Lagasse

Makes: about 3 cups, serves 4. It is served at Emeril’s Delmonico restaurant with pork cheeks.

Ingredients:

1 tbl. vegetable oil
1 tbl. butter
1/2 cup chopped yellow onion
1/2 cup chopped bell pepper
1/4 lb. ground pork
1/4 lb. chicken livers, puréed
2 bay leaves
1 tbl. finely chopped jalapeño, seeds and membranes removed, if desired
1/2 tsp. salt
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. cayenne
2 cups cooked long-grain, white rice
1/4 cup beef stock or canned, low-sodium beef broth
Kosher salt and black pepper, to taste
Dash of Tabasco or other Louisiana hot sauce, to taste

Directions:

1. In a large skillet, heat the oil over medium-high heat. When hot, add the butter, onion, and bell pepper; sauté vegetables until tender and lightly caramelized, about 4 to 6 minutes.

2. Add the pork and cook, using the spoon to break the pork into small pieces of meat, until well-browned, 1 to 2 minutes. Add the liver purée, bay leaves, jalapeño, salt, coriander, cumin and cayenne. Cook until spices are fragrant and liver is cooked through, 2 to 3 minutes.

3. Add the rice and beef stock; continue to cook, stirring, until well-combined and rice is heated through, 2 to 3 minutes longer. Add kosher salt and pepper, if necessary. Finish with hot sauce, to taste.

*** For part one of the food conference - 3 Oyster Recipes: Awesome Louisiana Food From National Food Conference

*** Thanks for visiting, everyone, come back often and eat well!

24 October 2009

22 Interesting Varied Blog Posts, 23 Oct 2009



Photo from Stripes Photography group on StumbleUpon - wonderful photo - if anyone knows the photographer, please pass it along so they can receive attribution...

From Denny: In case you missed a goodie, here are some of the best from all the blogs this past week, enjoy! Thanks for all your support, everyone, and have a great weekend too! XXOO, Denny

Video: Americas Republicans Losing Support Even in Bad Economy

Video: Restaurant Foods Compost Great Wines

Busy Day at The Social Poets, Posts on Dan Browns Book The Lost Symbol and Obama

Video: 2,700 Year Old Mystery Mummy Surfaces at Miami Museum

Video: Meet the Human Calculator

Video: Noetic Science Examines Consciousness

Video: Pregnant Mother Dies of Swine Flu Misdiagnosis

Cool Video: Prez Obama Honored for Nobel in Sand Sculpture

10 Funny Quotes, Late Night Show Funnies, Spiritual Thought of the Day, Why Obama Deserves Nobel Peace Prize

4 Funny Posts and 4 Yummy Recipes

Chocolate, Pecan and Coconut Cookies

Recipe: Velvet Chocolate Cheesecake

Recipe: Fun Halloween Oreo Spider Cookies

2 Easy Basic Brownie Recipes

2 Easy Cake Recipes: Louisiana Praline Toffee Bundt Cake, Southern Livings Popular Praline Cake

Recipes: Make Your Own Cajun Blackened Seasoning for Fish or Chicken!

3 Recipes: 3-Step Slow Cooker Baby Back Ribs, Sweet Tangy Slaw, Sweet Potato Roasted Garlic Turnovers

Do You Remember Your Dreams and Know Why It Is Important?

Haiku Style Imagination Quote and Photo

How Do You Know Your Creativity is Art?

How is the Dream Helpful on Our Life Journey?

Why is Joy Important to Cultivate in Your Life?

06 October 2009

Videos and Recipes: New Orleans Chef Cooks for The Today Show

From Denny: New Orleans Chef John Besh, who is from New Orleans as well, cooks up a classic Chicken and Dumplings dish Louisiana style! His use of ricotta cheese in the dumplings must harken to the Italian and Sicilian immigrants that came to New Orleans more than a century ago, making quite an impression on the local cuisine. He's also employing classic French fresh herbs like chervil, thyme and sage. My mouth is watering already! :)



Chanterelles, chicken and dumplings

From: "My New Orleans: The Cookbook" by Chef John Besh

Serves: 4

Often, when I roast a few chickens, I'll save those delectable chicken oysters (the little nuggets of the chicken back that look like oysters), or I'll use the meat from roasted chicken legs for this dish. For cooked chicken, don't brine the chicken first, reduce the amount of stock to one cup, and follow the process from step two.

INGREDIENTS

The chicken

• 1/4 cup sugar
• Salt
• 6 boneless skinless chicken thighs, cut into pieces
• 2 tablespoons extra-virgin olive oil
• 3 shallots, minced
• 2 cloves garlic, minced
• 1 teaspoon minced peeled fresh ginger
• 1 teaspoon crushed red pepper flakes
• 2 cups basic chicken stock
• 1 cup fresh chanterelle mushrooms, halved lengthwise
• Leaves from 1 sprig fresh thyme
• Leaves from 1 sprig fresh sage, chopped
• 1/2 cup shelled sweet peas or shucked, peeled fresh fava beans
• 1 tomato, peeled, seeded, and diced
• 2 tablespoons butter
• Freshly ground black pepper

Dumplings

• Salt
• 1 cup ricotta cheese
• 3 egg yolks
• 1 pinch nutmeg
• 1/3 cup flour
• Leaves from 4 sprigs fresh chervil

DIRECTIONS

1. For the uncooked chicken, dissolve the sugar and 1/4 cup salt together in 1 quart cold water in a medium bowl. Add the pieces of chicken thighs and let them marinate in the brine, refrigerated, for 1 hour. Drain the chicken and pat dry with paper towels. Discard the brine.

2. Heat the olive oil in a wide heavy-bottomed pot over high heat. Add the chicken and sauté until it is no longer pink. Add the shallots, garlic, ginger, and pepper flakes, reduce the heat to moderate, and cook for 5 minutes. Stir in the chicken stock and simmer until the liquid has reduced by nearly half, about 5 minutes.

3. Add the chanterelles, thyme, sage, peas, and tomatoes to the pot. Increase the heat to medium-high and cook, stirring often, for 5 minutes. Add the butter and season with salt and pepper. Cover and reduce the heat to low to keep the chicken and vegetables warm while making the dumplings.

4. For the dumplings, bring a medium pot of salted water to a boil, then reduce the heat to moderate to maintain a very gentle boil.

5. Combine the ricotta with the egg yolks, nutmeg, and 1/4 teaspoon salt in a medium mixing bowl. Gradually stir in just enough flour to form a soft dough. Test the dumpling dough before adding more flour by dropping a small spoonful of the dough into the boiling water. Once the dumpling floats to the surface, let it poach for 45 seconds. If the dumpling breaks apart while cooking, you'll need to add a bit more flour to the dough and test again. Just don't overwork the dough, or it'll become tough.

6. Drop the remaining dough by teaspoonfuls into the boiling water and poach the dumplings for 45 seconds. As soon as they are done, use a slotted spoon to transfer the dumplings to the pot of chicken and vegetables.

7. Serve the chicken and dumplings in bowls and scatter the chervil on top.

21 September 2009

Recipe: Simple Easy Creole Fried Fish



Photo by ViNull @ flickr

From Denny: This is a simple recipe typical of how people cook freshly caught fish on the weekend at their river camps throughout Louisiana. If you like yours spicier, then add your favorite Cajun spices to the flour dredge like we do at our house!

Catfish, farm raised filets from the grocery store or wild caught is commonly cooked this way. The cornmeal gives a roasted corn taste and lots of extra crunch for the fish. Because of the mustard, the fish inside is wonderfully moist and tender. Tenderness, taste and crunch: can't beat that! :)



Photo by danperry.com @ flickr

From: Thomas Gresham

Serves: 6

Ingredients:

1-1/2 to 3 lbs. fish fillets, speckled or white trout, catfish, sacalait or bass

Salt and pepper, to taste

3 tbls. yellow mustard, such as French’s

1/2 cup all-purpose flour

1 tsp. salt

1/2 tsp. black pepper

1/4 cup cornstarch

3/4 cup yellow cornmeal

Cooking oil

Directions:

1. Trim and wash fish fillets. Pat dry with paper towels. Place fillets in large bowl; salt and pepper generously.

2. Add mustard to fillets. Stir fish fillets gently to coat with the mustard. Let coated fillets sit for 30 minutes.

3. Blend flour, salt, black pepper, cornstarch and yellow cornmeal.

4. Heat cooking oil to 350 degrees.

5. Dredge fish pieces one at a time in meal mixture and place in deep, hot fat (a frying basket is excellent to use, also a 3-quart cast-iron saucepan for deep frying).

6. When fish pieces float to the top and are golden brown, remove them from the pot and place on paper towel-covered plate to drain. Keep warm until ready to serve.

25 August 2009

2 Recipes: Easy Awesome Chicken Fricasse



Photo by Heather McClelland @ 2theadvocate.com

From Denny: Chicken fricassee, for the uninitiated, is just chicken stew. What makes this favorite comfort food so wonderful is the cooking time that allows all the flavors to meld together into one delicious dish! One reason we enjoy these comfort foods is that the longer foods cook to blend these spices and flavors it actually becomes easier to digest. So, it tastes good AND your stomach thanks you! :)

What is the definition of "fricassee"? Fricassee is all about that beautiful combination of meat and vegetables simmering together in happy harmony in some type of liquid, like just plain water or chicken stock. Long and slow cooking is how it used to be done before society sped up and the recipes had to speed up with it or be lost forever so people have invented shortcuts for wonderful recipes like this.

Shortcuts to save time are using chicken pieces already cut up from the grocery store instead of taking the time to cut up a whole chicken on your own which can use up a good 30 minutes just for that operation.

Available are good jarred or powdered in a package roux products so you don't have to take the time to make your own roux, standing over the stove for another 30 to 45 minutes for that step. Of course, around here a lot of Louisiana people just make up a large amount of roux and then stash it in the refrigerator, pulling out a little at a time as they need it for a dish.

You can also save time by purchasing seasoning vegetables already diced or cut up for you in packages at the produce department of your grocery store, shaving another 30 minutes off this old-fashioned recipe.

Chicken stew (fricassee) is served over rice in this state rather than in a bowl like a soup, gumbo or stew. Then side dishes are added like spring green peas, potato salad or fresh sliced beets, sometimes pickled beets.

Recipes

Chicken Fricassee

From: “Pointe Coupee Kitchen Capers” - To benefit the American Cancer Society in 1970 this recipe booklet was compiled for the Pointe Coupee Antique Show. People still make this simple favorite recipe exactly the same to this day.

Serves: 10

Ingredients:

1 large hen or chicken, cut up and skin removed

1/2 cup vegetable oil (today we use canola oil)

1/2 cup flour

2 small to medium onions, chopped (we like sweet or purple onions)

1/2 small bell pepper, chopped

3 ribs celery, chopped

Salt, black pepper and cayenne pepper, to taste
(Today we use prepared Cajun seasoning in place of these spices)

2 (4 ounces each) cans sliced mushrooms (or equivalent of fresh)

2 Tablespoons chopped fresh parsley

2 Tablespoons chopped or sliced green onions

Cooked rice


Directions:

1. Prepare hen or chicken.

2. Use prepared roux in a jar or powdered in a package or you can make up your own roux fresh for this dish. To make your own roux: In large, heavy pot, make roux with oil and flour. Stir until it is a dark chocolate brown (about 30 minutes). Add onions, bell pepper, celery. Cook until vegetables are tender.

3. Add chicken and mushrooms (with liquid), salt and pepper to taste. Stir until chicken is coated with roux. Cook over medium heat for about 5-7 minutes then cover and reduce heat to low. Cook for about 2-2-1/2 hours for a hen or until meat is very tender. A fryer chicken like what most grocery stores carry will only take about an hour to cook. You could also place this in a slow cooker while you are away at work, coming home to some awesome smells from your kitchen! Check your slow cooker's directions to know how much time to allow for the cooking.

4. Check occasionally to be sure chicken is not sticking, but as the chicken cooks, the meat will throw off its juices forming the gravy. If you want more or if the gravy is too thick, add more water.

5. Right before serving, add fresh minced parsley and sliced green onions.

*****

From Denny: Here's a really easy even faster version of this chicken stew for busy moms on the go! Her 3 boys enjoy this dish so much it is the most requested one she does for them.

Jessica Cuba’s Quick Chicken Stew

From: Jessica Cuba

Serves: 6

Ingredients:

1 chicken, cut up, or chicken pieces to the equivalent

2-2-1/2 pounds chicken thighs

Salt and pepper to your taste

1 large onion, chopped

Olive oil

1 (10-3/4 ounce) can cream of mushroom soup

2 Tablespoons Tony’s (Tony Chachere's brand) powdered roux

Water

2 (4 ounce) cans sliced mushrooms

Cooked rice

Directions:

1. Wash and dry chicken. Remove skin. Season with salt and pepper; set aside.

2. Meanwhile in large skillet or pot, sauté onions in olive oil on medium heat until onions are soft.

3. Add cream of mushroom soup and then add 2 tablespoons dry roux to 1 can of water. Add chicken and mushrooms to soup mixture.

4. Cook for about 1 hour or until chicken is falling off the bones. Serve over hot cooked rice.

***** And a side dish to serve with your awesome chicken fricasse!

Simple Pickled Beets

From: Rose Lorio

Serves: 4 to 6

Ingredients:

2 (15-oz. cans) sliced or whole beets; remove about half of the juice from cans

2-4 Tablespoons olive oil

1/3-1/2 cup white vinegar

1/2 to 1 thinly sliced small onion, white or red

1 teaspoons of sugar

Salt and black pepper, to taste

Directions:

1. If using whole beets, quarter or slice them.

2. Empty beets into a glass bowl. Discard about half of the beet juice from the can.

3. Add olive oil, vinegar, sugar, salt and pepper. Stir to coat. Allow to marinate for about 2 hours before serving. Every now and
then stir beets around in juice.

4. Taste and if necessary add another pinch of sugar. After serving, refrigerate leftovers.

*****

Thanks for visiting, everyone!


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