Friday, June 12, 2009

Chicken with cream gravy recipe

Chicken with cream gravy recipe

This chicken recipe which makes it's own cream gravy is one of my kids favorites. Mine too!


6 to 8 chicken pieces (I use leg quarters)
1/2 to 1 onion-chopped
seasoning to taste
flour-enough to coat chicken
oil-enough to fry chicken

First of all, if you are using leg quarters, trim off excess fat. I leave the skin on mine, I like the way the chicken comes out with it on.
Rinse the chicken pieces. Season them with your choice of seasonings. I use Tony Chachere's, a little salt and pepper, and garlic powder.
I also season the flour I use to coat the chicken.
Next shake the chicken pieces a few at a time in the flour until well coated.
Heat enough oil in a dutch oven to fry chicken. (I do this in a dutch oven instead of a skillet, because I also put this in the oven. Saves using two pans!)
Fry the chicken pieces on all sides until lightly brown.
Add the chopped onion, and continue cooking until the onions are soft.
Drain oil.
Add enough water to cover chicken, and simmer a little while until it starts to make gravy.
It may be thick, and you can add more water to thin a bit, as this will thicken in the oven.
Remove from heat.
Heat oven to 350 degrees, and cook for about an hour, or until chicken is done. Keep checking at times to make sure the gravy is not getting too thick, as it may stick. If it is, just add a little bit more water.
I usually serve rice with this, and of course some veggies. I love the way this makes it's own cream gravy.

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Friday, March 02, 2007

Cajun Chicken And Shrimp Recipe

Cajun Chicken And Shrimp

2 each chicken drumsticks and thighs
1 sliced onion
1 yellow bell pepper, cut in strips
4 oz smoked sausage, sliced thick
1/2 cup sliced celery
2 cups water
1 cup uncooked rice
1/4 tsp each Cajun seasoning, dried thyme, salt
8 oz large peeled shrimp
1 cup frozen cut okra

Coat a skillet with nonstick spray. Heat . Add chicken and cook 5 min. or until
browned. Add onion, pepper, sausage, and celery, saute 3 min. or until sausage
is browned. Stir in water, rice and seasonings, bring to a boil. Cover and
simmer 15 min. Stir in shrimp and okra, cover and cook 5 min. or until chicken
and shrimp are cooked through and rice and okra are tender.

This recipe for Cajun chicken and shrimp makes 4 servings, and is part of our cajun recipes collection.

Sent to us by Johnny, thanks!

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Tuesday, February 20, 2007

French Vanilla Cake Recipe

French Vanilla Cake

1 pound ladyfinger cookies, crushed
1/4 pound butter or margarine, melted
1 (6-ounce) package vanilla pudding mix (plus the milk needed to prepare as directed)
1 quart vanilla ice cream, slightly softened
1 (8-ounce) container non-dairy whipped topping
1/4 pound strawberries, crushed

Mix crushed ladyfinger cookies and melted butter; press into a 13 x 9-inch pan.
Mix vanilla pudding mix according to the package directions.
After the pudding is cool, blend in vanilla ice cream, mixing until smooth. Pour over the cookie mixture and top with non-dairy whipped topping mixed with the crushed strawberries.
Refrigerate until ready to serve.

This french vanilla cake recipe makes 12 servings.

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Monday, February 19, 2007

Cajun Praline Syrup For Pancakes Recipe

Cajun Praline Syrup For Pancakes Recipe

Praline syrup:

1/2 cup butter
3/4 cup packed brown sugar
3/4 cup dark corn syrup or maple syrup
3/4 cup chopped pecans
½ tsp vanilla

Combine butter, brown sugar, maple syrup and pecans in microwave
safe bowl. Cover with plastic wrap and microwave on high setting for
30 seconds. Stir. Cook again for 30 seconds if mixture needs
further combining. Stir in vanilla. Serve warm over Pancakes.

Pancake Day, also known as "Fat Tuesday" Mardi Gras Day is February 20th!

Celebrate with your favorite pancakes and serve them with this wonderful Praline

This Cajun Praline Syrup For Pancakes recipe is part of our Cajun and Creole recipes collection.

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Saturday, February 17, 2007

Duck And Andouille Sausage Gumbo Recipe

Duck And Andouille Sausage Gumbo

4 to 5 pound duck
2 onions, medium diced
2 stalks celery, sliced medium
2 bell peppers, medium diced
2 tablespoons garlic, minced
1-1/2 cups dark roux
1-1/2 teaspoons Creole/Cajun seasoning
1-1/2 teaspoons Worcestershire sauce
1 teaspoon salt
2 teaspoons Tabasco
3/4 pound andouille, sliced
2 tablespoons Kitchen Bouquet (for color)
1 teaspoon white pepper
1/4 cup green onions, chopped
1/4 cup parsley, chopped

Smoke the duck, and debone. Make a duck stock with the bones -- cover the bones with 4-1/2 quarts water and the end pieces from the onions, celery and bell pepper. Simmer for 2 hours. Strain and reserve the stock. It is preferable to do this a day ahead of time, so that the stock may be refrigerated and defatted.
Place 1 gallon of stock in a gumbo pot and bring to a boil. Add the roux, Creole seasoning, Tabasco, Worcestershire, white pepper, andouille and half of the onion, celery and bell pepper (the "holy trinity"). Simmer for 1 hour. Add the remaining onion, celery and bell pepper, and 2 cups water. Simmer for 1 hour. (Adding half of the trinity later in cooking helps keep them intact, after the first half gives up all their flavor and texture and disintegrates into the gumbo.) Dice the duck meat into large chunks, discarding the skin. Add the duck meat, green onions and parsley. Simmer for 15 minutes.
Serve in gumbo bowls over steamed rice.

This recipe was sent to us by Johnny, thanks!

Place some gumbo file' powder out on the table so your guests and you, can add it to their gumbo if desired. File' powder is made from the leaves of the sassafras tree, and smells similar to eucalyptus. It is used to flavor and thicken a variety of Cajun soups and stews and also vegetables. It is normally found in the spice section of most major supermarkets.

This recipe for duck and audouille sausage gumbo would be a great addition to a Mardi Gras dinner. (Mardi Gras, also known as "Fat Tuesday" falls on February 20th this year (2007).

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Friday, February 02, 2007

Cajun Jambalaya Mix Recipe

Cajun Jambalaya Mix Recipe

1 cup raw long-grain rice
1 tablespoon instant minced onion
1 tablespoon green bell pepper flakes
1 tablespoon parsley flakes
1 bay leaf
2 teaspoons beef bouillon granules
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon thyme
1/4 - 1/2 teaspoon crushed red pepper

Place mix in a decorative Jar or pour in a zip bag. Cut an 18x18
square of satin and one of lace. Place lace on flat surface and
top with the satin. Lay the bag of mix inside and gather up all
side and tie with ribbon and and gift tag with the following recipe.


1 1/2 cups Jambalaya Mix
3 cups water
8 oz can tomato sauce
1/2 cup cooked ham or smoked sausage
1/2 cup cooked shrimp

Combine first three ingredients and bring to a boil (in a 6 quart
pot) . Reduce heat to simmer; add ham or sausage and cook 20 minutes.
Add shrimp and cook 5 minutes more. Remove and discard bay leaf.
Makes about 8 Cups

Cajun Jambalaya Mix Recipe is one of our Cajun recipes collection, and makes 1 1/2 cups of mix .

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