Cookin With The Cajun Grocer

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Tuesday March 30th, 2010

Papa’s Smothered Chicken

PAPA’S SMOTHERED CHICKEN

Makes 10 to 12 servings

2 tender roasting chickens or hens, about 4 to 5 pounds each, cut into serving pieces
Salt and cayenne
1/3 cup vegetable oil
6 cups thinly sliced yellow onions
2 cups thinly sliced green bell peppers
2 bay leaves
1 cup water, or more as needed
2 cups young sweet green peas (optional)
1 cup whole kernel corn (optional)
2 cups canned sliced mushrooms with their liquid (optional)
1/4 cup chopped fresh parsley leaves
Cooked long-grain rice

Season the chicken generously with salt and cayenne. Heat the oil in a large, heavy pot over medium-high heat. Add the chicken, in batches if necessary, and brown well, turning the pieces often. Reduce the heat to medium, then add the onions, bell peppers and bay leaves. Cook, stirring, for about 5 minutes, or until the vegetables are soft and lightly golden.

Add the water and stir, scraping the bottom and sides of the pot to loosen any browned particles. Cover and cook for 1 to 1 1/2 hours, stirring often, until the chicken is tender. Add more water if needed to make a gravy. Season again with salt and pepper to taste.

Add the peas, corn, and mushrooms if using and cook for 15 minutes longer, stirring occasionally. Serve over rice.

This favored dish of South Louisiana was often accompanied by potato salad, maque choux, or lima beans, and of course, hot crusty French bread. The Cajuns like a lot of starches!

DON’T FORGET DESSERT

Hey, check out our frog, alligator and hot pepper cookies! Serve them with ice cream and you’ve got a winner! They are soooo cute AND good!

Monday November 16th, 2009

Chicken Fricassee / Pork Fricassee

Sweet potatoes can be served with just about anything—pork, beef and poultry—but I especially like it with this dish. CHICKEN FRICASSEE Makes 6 servings

1 roasting chicken, about 4 pounds, cut into serving pieces
Salt and cayenne
2/3 cups vegetable oil
1/2 cup all-purpose flour
2 cups chopped onions
1 cup chopped green bell peppers
4 to 5 cups warm water or chicken broth
2 bay leaves
1/4 cup chopped parsley
3 tablespoons chopped green onions

Season the chicken pieces generously with salt and cayenne. Set aside. Combine the vegetable oil and flour in a large, heavy pot over medium heat. Stir constantly to make a dark brown roux. Add the onions and bell peppers. Cook, stirring often, until the vegetables are very soft, 8 to 10 minutes. Add the chicken pieces and stir to coat evenly with the roux mixture. Cook for about 5 minutes. Slowly add the water or broth. Add the bay leaves. Bring the mixture to a boil, reduce the heat and simmer until the chicken is fork-tender, 1 ½ to 2 hours. Adjust seasonings. Remove the bay leaves. Add the parsley and green onions and serve immediately. If your taste leans toward pork, by all means pair your sweet potatoes with this. PORK FRICASSEE Makes 12 servings

1 ½ cups all-purpose flour
1 ½ cups vegetable oil
3 ½ cups chopped onions
2 cups chopped green bell peppers
2 cups chopped celery
1 tablespoon minced garlic
3 pounds pork shoulder, cut into 2-inch cubes
Salt and cayenne pepper
¼ cup chopped green onions (scallions)
¼ cup chopped flat-leaf parsley
Rice for serving

Combine the flour and oil in a large heavy pot over medium heat. Cook, stirring constantly, to make a dark roux. Add the onions, bell peppers, celery and garlic and cook, stirring often, until the vegetables are soft, about 10 minutes. Add the pork and enough water to cover all. Season with salt and cayenne. Simmer, stirring occasionally, until the meat is very tender and the gravy has thickened, about 1 hour. Add the green onions and parsley, and serve over rice.

Tuesday June 2nd, 2009

CRISPY FRIED CHICKEN

CRUNCHY-FRIED CHICKEN

Makes 4 servings
4 eggs, beaten
1/4 cup milk
1/4 cup water
1 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1 fryer, about 2 1/2 pounds, cut into serving pieces
Seasoned flour:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon cayenne
1 1/2 teaspoons salt
1/2 teaspoon black pepper
Lard or solid vegetable shortening for deep frying

Mix together the eggs, milk, water, salt, cayenne, black pepper and garlic powder in a large bowl. Add the chicken and toss to coat evenly. Soak the chicken in the mixture for about one hour in the refrigerator.
Mix together the flour, baking powder, cayenne, salt and black pepper in another bowl. Remove the chicken, a couple of pieces at a time, from the egg mixture and shake off any excess. Roll in the seasoned flour and deep fry until golden brown and the chicken pops to the surface. Repeat the process until all of the chicken is cooked.
Drain on paper towels.

Wednesday January 14th, 2009

Carnival Season

The Christmas holidays are behind us and we in Louisiana are heading right into the Carnival season which begins January 6 or Twelfth Night when the King’s Cake or Gateau du Roi is customarily served. It was first served to celebrate the visit of the Christ child by the three Magi but now it officially opens the Carnival season—a fest of drinking, eating and merrymaking. The word Carnival is from the Latin carne (meat) and vale (farewell). Mardi Gras is French for Fat Tuesday. Knowing that the next day after Shrove Tuesday is Ash Wednesday, which opens the Lenten season, a time of fasting, everyone is prepared to stuff himself with all the good things our state has to offer. Even before the Christmas decorations are put away King Cakes appear in supermarkets, bakeries and convenience stores. Years ago, a small coin or token, perhaps a bean or pecan half was hidden in the cake. Whoever finds the treasure (these days it’s usually a tiny ceramic or plastic baby doll) is to host the next King’s Cake party the following week. The ring-shaped cake is usually decorated with sugar tinted in the classic carnival colors of green, gold and purple symbolizing Faith, Power and Justice. The original cakes were made of a simple but rich yeast dough. Today many of them are filled with cream cheese, cinnamon, pecans and a host of other sweet delights. During the time leading up to the big day, Mardi Gras, there are parties, parades, balls and numerous soirees at which a wide assortment of gastronomic delights ranging from dainty canapés and finger sandwiches to hearty gumbos and jambalayas are enjoyed. No matter where you live, you too can get into the Carnival spirit. Order your king cakes NOW. For before and after parade parties, whip up a batch of jambalaya. Try one of our prepared mixes or make it from scratch. Make a gumbo of chicken and sausage, or one with seafood. And don’t forget the andouille sausage! You’ll need plenty of that for both jambalaya and gumbo. Another thing you can do with andouille sausage is make po-boys. Grill the sausage, split open a loaf of French bread, dress it with Creole mustard or dab it with warm Jack Miller’s barbecue sauce, and tuck in the sausage—you’ll be very happy. Serve the sandwiches with lots of Zapp’s Potato Chips or this great, colorful pasta salad.

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