LOUISIANA CHICKEN
I've been making this for supper since I first got married, over 18 years ago. It's still a favorite.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the chicken pieces in the oil.
- Remove the pieces.
- Stir the flour into the drippings and cook until brown.
- Add the celery, pepper and onion and cook until tender.
- Add the soup powder, water, salt and paprika, bring to a boil.
- Cook for 5 minutes.
- Place the chicken in a baking dish.
- Pour the sauce over the chicken, bake uncovered for 45 minutes, basting often and skimming fat.
SHRIMP AND CORN CHOWDER
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt the butter in a Dutch oven or large pot over medium-high heat. Stir in the celery, scallions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Remove from the heat. Discard the thyme sprigs and bay leaves.
- Transfer one-third of the mixture to a blender and puree until smooth, then return to the pot. Return to a simmer over medium-high heat. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. If the soup is too thick, stir in up to 1 cup water. Divide among bowls and sprinkle with paprika.
PAN ROAST LOUISIANA BLACKFISH WITH CORN, CRAB AND CAVIAR
Steps:
- In a shallow bowl, combine Parmesan cheese and flour. Lightly score the skin side of the fillets several times to form a cross hatch pattern without cutting into the flesh of the fish. Season the portions of the blackfish with salt and a touch of lemon juice. Dredge the seasoned fish into the Parmesan/flour mixture.
- In a large heavy skillet over medium heat, add olive oil. Add fillets, skin side down. Cook until skin is crisp, about 4 minutes. Flip fish and cook until fish is just cooked through, about 2 minutes. Once the fish is cooked, remove it from the pan and place on absorbent towels to rest in a warm place for a moment, while the plate is being composed.
- To serve, remove the Silver Queen Corn Pudding from molds and place into large, shallow bowls. Over the warm pudding, place a portion of fish. Over the fish, spoon on the Saute of Crab and Baby Corn. Carefully pour a small ladle of Silver Queen Foam around the fish. With 2 demitasse spoons, form the caviar into quenelle or egg shapes and place over the fish next to the bed of corn and crab. Lightly garnish the fish with chives, chive blossoms, dill and chervil.
- Preheat oven to 275 degrees F.
- In a 4 quart saucepan, bring cream and corn to a boil. Reduce heat and simmer until corn is tender, about 5 minutes. Pour mixture into a blender and blend until smooth, season to taste with salt and cayenne pepper. Strain the mixture through a fine strainer into a bowl.
- In another mixing bowl, beat the eggs. Slowly pour the hot corn mixture into the eggs, whisking constantly to avoid curdling the eggs. Pour the custard into individual custard cups or molds, preferably nonstick. Place the molds in a roasting pan and pour hot water in the pan to come halfway up the sides of the mold. Bake until custards are just set, about 20 minutes.
- In a medium skillet over medium-high heat, melt butter. Add crab and corn, cook, stirring, until mixture is just heated through, about 2 to 3 minutes. Stir in lemon juice, remove from heat and season with hot pepper sauce and salt.
- Cut lemongrass into 2-inch pieces and bruise with the back of a knife. Place lemongrass in a piece of cheesecloth and tie closed.
- Combine lemongrass, stock and corn in a saucepan. Gently bring to a boil, simmer 15 minutes, remove from heat and let steep 15 minutes. Remove cheesecloth, puree mixture in blender, and pour through a fine strainer, pressing on the solids to extract as much flavor as possible.
- When ready to use, bring the broth to a boil, season to taste with salt, whisk in butter and froth with a hand-held immersion blender.
LOUISIANA CHICKEN AND CORN
When I was cooking my Louisiana Pepper Chicken recipe, I went to chop the green peppers and they were bad inside. Then I was missing some other ingredients, so I kept improvising and ended up with this instead. DH absolutely loved it and asked me to write down what I did so I could make it again.
Provided by PanNan
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Rinse and dry chicken.
- Combine salt, cayenne and flour.
- Dust chicken with flour mixture.
- Heat oil in large skillet on medium heat.
- Add chicken.
- Cook until browned on both sides and no longer pink in center.
- Place on serving platter and keep warm in low oven.
- Add onion, corn and parsley to skillet drippings.
- Cook and stir about 3 minutes until onion is lightly browned.
- Spoon over chicken.
- Increase heat to high.
- Add chicken broth, lemon juice, basil and thyme to skillet.
- Cook until reduced to about half.
- Add corn starch mixture and stir until thickened.
- Place rice on a plate.
- Top with chicken and corn mixture, then pour some of the sauce over all, topping with some chopped green onion and a few drops of red pepper sauce.
Nutrition Facts : Calories 493.9, Fat 13.5, SaturatedFat 2.1, Cholesterol 75.5, Sodium 619.4, Carbohydrate 60.5, Fiber 3, Sugar 1, Protein 32.8
LOUISIANA CHICKEN
This is from the alleasyrecipes.com website, which states it's a Creole dish, and its ingredients are just a little different than similar recipes of the same title. So I thought I would post this for those who might enjoy the addition of the mushrooms, olives and artichoke hearts that other recipes didn't include.
Provided by Northwestgal
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Pat the pieces of chicken completely dry with paper towels and season them on all sides with the salt and red pepper. In a heavy 12-inch skillet, heat the oil over moderate heat until a light haze forms above it.
- Fry the chicken in the hot oil, starting the pieces skin side down and turning them frequently with tongs for about 20 minutes, or until they brown richly and evenly.
- To be sure that the bird is cooked to the proper degree of doneness, lift a thigh from the pan and pierce it deeply with the point of a small skewer or sharp knife. The juice that trickles out should be clear yellow; if it is still tinged with pink, fry the chicken for 2 or 3 minutes more.
- After all of the chicken pieces are cooked, drain them on paper towels. Then arrange them on a heated platter and drape them with foil to keep them warm.
- Meanwhile, in another large heavy skillet, melt the butter over moderate heat. When the foam subsides, add the mushrooms and, stirring occasionally, cook for 5 minutes, or until the mushrooms are tender and the liquid that accumulates in the pan has evaporated. Do not let the mushrooms brown. Remove the pan from the heat and reserve the mushrooms.
- When the chicken has cooked its allotted time and been transferred to the platter, pour off all but about 4 tablespoons of the fat remaining in the skillet and in its place add the flour; mix well. While stirring constantly with a wire whisk, pour in the chicken stock in a slow, thin stream and cook over high heat until the sauce comes to a boil, thickens heavily and is smooth. Reduce the heat to low and simmer for 2 or 3 minutes to remove the raw taste of the flour.
- Stir in the mushrooms, olives, sherry and artichoke hearts, and simmer for a minute or so longer to heat them throughout.
- Taste for seasoning, then ladle the sauce and vegetables over the chicken and serve at once.
Nutrition Facts : Calories 979.7, Fat 76.8, SaturatedFat 21.4, Cholesterol 206.6, Sodium 893.9, Carbohydrate 19.3, Fiber 4.2, Sugar 3.8, Protein 51.4
LOUISIANA CHICKEN AND SAUSAGE GUMBO(THE REAL STUFF)
I have had several people ask me for an authentic chicken gumbo recipe. This is my attempt at a recipe. I didn't realize it until I sat down the try to type this, I don't know HOW I make gumbo!Gumbo isn't about recipes. I never saw my Maw Maw's recipe because she didn't have one. Gumbo is cooked with instinct and heart. Gumbo is a dish you are taught not something you can make by reading a recipe. My gumbo won't taste like yours and yours won't taste like mine, altough mine tastes pretty similar to Maw Maw's but that is probably because she taught me how to make it when I was about 8. If you have the ability to cook with pinches, dabs and shakes, if you can season, then taste, then season a little more until it tastes right to you, then you can make gumbo using this "recipe". If you can't, you might want to find someone to show you how.
Provided by Malriah
Categories Gumbo
Time 2h
Yield 1 Big Pot
Number Of Ingredients 12
Steps:
- Melt some butter in your heavy bottomed pot.
- Sprinkle your chicken with a lil bit of flour.
- Brown in the butter (about 5 minutes?) Remove.
- In the same pot, using equal parts butter and flour, make your roux.
- (see my recipe list, if you don't know how to do this, it is posted under gumbo base, aka roux) Once the roux has reached the dark chocolate stage, add the onion, bell pepper and celery.
- In Louisiana, this is known as the Holy Trinity, almost every cajun/creole dish begins with this.
- Add some salt, some pepper and a lot of garlic and saute all the veggies for a little while.
- It doesn't matter how long of a little while as long as you don't let it burn.
- Add chicken back into the pot.
- Start adding your water or broth slowly, stirring the whole time.
- You will know when you have enough by how thick or thin your gravy is.
- If you want thinner gravy, more stock, if you want thicker gravy, less stock.
- Season with more salt, more pepper and the cajun seasoning blend.
- Bring just to a boil and lower heat to a simmer.
- Add sausage.
- Allow to cook long enough for the chicken to began to fall of off the bones or until people are hovering over you trying to snitch spoonfuls of it behind your back.
- (about an hour and a half?) Serve over rice.
Nutrition Facts : Calories 3080.8, Fat 212.6, SaturatedFat 60.8, Cholesterol 975.3, Sodium 993.6, Carbohydrate 43.8, Fiber 7.9, Sugar 12.4, Protein 236.4
CAJUN CORN SOUP
I found this recipe years ago and substituted Cajun stewed tomatoes for a bolder taste. Now I prepare this dish for out-of-state guests who want to taste some Cajun food. Everyone who tries it gives it high marks. Plus, it's easy to prepare. -Sue Fontenot, Kinder, Louisiana
Provided by Taste of Home
Time 1h40m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute the onion, green pepper and green onions in oil for 5-6 minutes or until tender. Stir in flour and cook until bubbly. Gradually add water; bring to a boil. Add the corn, sausage, ham, tomatoes, tomato paste, cayenne, salt and pepper sauce., Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
Nutrition Facts : Calories 396 calories, Fat 24g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 1011mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 18g protein.
LOUISIANA CHICKEN STRIPS
This is one of my favourite chicken recipes - tasty, low fat, spicy and easy to prepare. I found it in "Pol Martin's Supreme Cuisine" and have made it many times over the years. Hope others enjoy it too.
Provided by Heather in Barrie
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix spices, herbs and oil together in small bowl and set aside.
- Heat heavy fry pan over medium heat. When hot, add spice mixture to pan and cook about a minute.
- Add chicken strips, salt lightly if desired (doesn't really need salt)and brown 3 minutes over medium heat. Remove chicken from pan and set aside.
- Pour chicken stock and bean sauce into pan, mix well and cook about 3 minutes.
- Dissolve corn starch in cold water, stir into sauce and cook 1 or 2 more minutes, stirring constantly.
- Return chicken to pan, stir and simmer another 3 to 5 minutes.
- Serve over hot rice.
Nutrition Facts : Calories 213.5, Fat 7.7, SaturatedFat 1.4, Cholesterol 71.1, Sodium 206, Carbohydrate 4.6, Fiber 0.3, Sugar 1.5, Protein 29.6
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