ROAST CHICKEN - Cajun Style

I am not sure where I first came across this recipe. It has been a favorite of my family for many years. It is guaranteed to make a chicken that is moist , sticky, and just will force you to succumb to the temptation to lick your fingers.




ROAST CHICKEN - Cajun style
feeds 2 -4

for each whole broiler/fryer you will need:
2 tsp Salt
1 tsp Paprika
3/4 tsp Cayenne
1/2 tsp Thyme
1/4 tsp Garlic powder
1/4 tsp White Pepper
1/4 tsp Black Pepper
1 lg Yellow Onion (chopped fine)
1 rib Celery (chopped fine)

Combine spices in small bowl. Rub mixture into chicken inside and out, making sure the spices are evenly distributed and rubbed into pores. Seal in a Ziplock bag and refrigerate for 24 hours. Stuff loosely with onion and celery and bake, uncovered, for 4 hours at 250F (three hours unstuffed), basting occasionally.

This recipe also works well with large roasting Chickens. Simply double the ingredients, and bake 4 1/2 to 5 hours. Let sit 10 minutes at room temperature and carve. I like to defat the pan juices, heat them, and pour over the white meat slices.

For Cajun Gravy:
Deglaze the pan with a splash of water. Pour into a large measuring measuring cup. Dissolve 2 tsp of instant Chicken bouillon in the pan water, then add enough whole Milk to equal 2 cups. Over medium heat, melt 2 Tbls Butter or Butter flavored Crisco. Stir in 1/2 tsp Cajun seasoning (see above spice mixture), and 3 Tbls Flour, and cook until mixture takes on peanut butter consistency. Whisk in milk mixture and heat until thickened.

JAMBALAYA

My kids love this recipe. It took many years to get it just right, but I really think this is as good as any I have ever had.

JAMBALAYA

1 Whole Chicken (3-4 lb.), giblets removed
3 1/2 cps clear Chicken Broth
1/4 cp White Cooking Wine
2 ave. Bay Leaves
1 tsp Thyme
1 tsp Basil
2 Ham Hocks
3 Tbls Oil
1 lg Green Bell Pepper, diced*
1 lg Yellow Onion, diced
2 cloves Garlic, minced
4 ribs Celery, sliced
1 bunch Green Onions, sliced, including some of the tops
1/2 lb Smoked Sausage or Polish Sausage, sliced
1/8 cp Worcestershire Sauce
2 tsp Tabasco (please don't substitute, it's flavor is unique amongst hot sauces)
1 28oz can Whole Tomatoes (juice reserved), chopped
2 1/4 cps Long Grain White Rice, uncooked
4 oz. Tomato Sauce

In a large pot with a tight fitting lid (not cast iron), simmer the first 7 ingredients 1 hour. Remove and cool Chicken and Ham. Debone chicken, discarding skin and bones. Coarsely chop meat. Cut meat from hocks and chop. Strain and reserve stock. Saute vegetables in oil until the onions are clear. Add sausage and tomatoes to the pot. To the stock, add reserved juice, Worcestershire Sauce, and Tabasco, and enough water to equal 4 1/2 cups. Add to pot and bring to boil. Stir in Rice and Chicken, and reduce heat to very slow boil. Cover and cook until rice is tender and liquid is mostly absorbed, about 20 minutes. Add more water if necessary. When rice is done, stir in Tomato Sauce, cover, remove from heat, and allow to sit for 10 minutes.

Serve with Cornbread or a nice crusty European bread, a cold salad, and a good Lager Beer or fresh brewed Iced Tea (I prefer Red Rose or Louisianne). A nice cobbler is an excellent choice for dessert!

* I occasionally use a combination of green and red peppers.

CAJUN BEANS AND RICE

This is one of my favorite meals! It is relatively easy to prepare and really tasty. It is especially good on a winters evening after sledding with the kids. It is also a great camping meal!

There are any numbers of variations on this meal. Instead of ham, I will sometimes use 1 1/2 lbs Pork Steak, boned, trimmed, cut into half inch cubes, and browned. I'll add an extra hock when I do this. Sometimes I'll use a pound of ground Pork, browned and crumbled. Sometimes I'll use smoked sausage instead of ham. Any way, this meal is always great.

CAJUN BEANS AND RICE

3 Tbls Oil
1 med Onion, chopped
1 bunch Green Onions, chopped, including tops
2 cloves Garlic, minced
2 ribs Celery, sliced
1/2 and average Green Bell Pepper, chopped
1 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Basil
1/4 tsp Thyme
1 lg Bay Leaf
1 48 oz jar Pinto Beans*
2 14oz cans Chicken Broth
3 cps Ham, diced
1 smoked Pork Hock
4 cups water
1 Tbls Butter
1 1/2 tsp Salt
2 cps Long Grain White Rice

In a large heavy pot, saute vegetables in oil until soft. Add all remaining ingredients except water, butter,salt, and rice. Simmer 35 minutes, stirring occasionally. With a fork, smash 20 or so beans against the side of the pot to thicken broth, stir, simmer 10 more minutes. Remove Pork hock and discard.

Meanwhile, about 10 minutes after Beans have started simmering, place water, butter, and salt in a large, heavy sauce pan (one with a tight fitting lid) and bring to a boil. Add rice. Return to boil, stirring. Reduce heat to slow boil, and cover. Cook 15 min. Do not stir. Do not peek! Remove Rice from stove, and let sit 10 minutes. Again, do not stir, do not peek! Fluff rice with a fork.

To serve: Spoon a mound of rice into the middle of a large soup bowl or plate. Ladle beans around the rice. Serves 6 - 8.

* You may use Red Beans instead, but I think this recipe is more flavorfull using Pinto Beans.