Bayou Chicken Recipes

Steps:

• 1. Lay the chicken breast onto a plate and sprinkle 1/2 tsp of Cajun seasoning on each side of the chicken. Cover and refrig. until needed. 2. Prepare vegetable and jalpenos and set aside until needed. 3. Combine bay leaf, three peppers and garlic set aside until needed. 4. Combine the heavy cream and sour cream set aside until needed. 5. Measure and combine the cheeses and set aside until neeede. 6. Heat the oil over high heat in a large saucepan until the hot oil cracks when a drop of water hits the oil. 7. Add the vegetables and jalapenos, cook over high heat for 5 min. or until the vegetables starts to turn limp. Stir occasionally to prevent scorching. 8. Evenly sprinkle the seasonings over the vegetables, stir well. Cook over high heat for 2 min. to develop the flavor. 9.Heat fryer to 350 degrees. 10. Evenly sprinkle the flour over the vegetables stirring constantly with a wire whisk. Continue to cook, stirring constantly for 30 seconds. Do not allow the spices to burn. 11. Stir the chicken stock well, then add to the bayou sauce, half at a time, stirring occasionally. Heat to a boil. 12. When the sauce boils, add the cream mixture, stirring constantly. Bring to a boil while stirring until the lumps have dissolved. Remove sauce from heat and pour into a microwaveable bowl or container and cover. Do not let the sauce simmer or the cream will curdle. 13. Remove the bay leaf, add the cheese to the sauce, stir until the cheese has belted and the sauce is smooth. 14. Uncover chicken and dredge both sides with flour. Shake off excess flour. Place into fry basket and lower into 350 degrees shortening. 15. Fry the chicken for 2 1/2 min. or until golden brown. While chicken is frying heat the Bayou Chicken sauce in the microwave for 60 seconds or until hot. keep covered until ready to use 16. When chicken is done, drain excess oil and place onto serving platter. Pour hot sauce over chicken breast. Serving suggesting: Serve Bayou Chicken over rice with steamed vegetables.

Steps:

• In a large saucepan, saute the onion, celery and pepper in oil for 3-4 minutes or until crisp-tender. Add chicken and garlic powder; cook for 4-5 minutes or until chicken juices run clear. Stir in salsa. , Combine cornstarch and water until smooth; gradually stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Add the parsley, salt and hot pepper sauce. Serve with pasta.

Steps:

• Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
• While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.
• Combine all ingredients thoroughly.

Steps:

• Preheat oven 350.
• Combine all except chicken in a 9x13 dish.
• After mixed put chicken in.
• Bake 40-50 min until chicken is done.
• You could also grill this.

Steps:

• Coat a large nonstick skillet with cooking spray; add oil and place over medium high heat until hot.
• Add onion and garlic; saute until tender.
• Add chicken; saute 3 minutes or until chicken looses it's pink color, stirring constantly.
• Add eggplant and next 9 ingredients (green bell pepper through zucchini).
• Bring to a boil; cover.
• Reduce heat, and simmer 10 minutes.
• Combine cornstarch and water, add to skillet, stirring well.
• Cover and cook 5 minutes or until zucchini is tender.
• Remove from heat; let stand 5 minutes.
• Serve over rice.

Steps:

• 1. In a crock pot, mix both packages of bearnaise sauce mix, wine, tarragon, turmeric, and garlic powder until well blended.
• 2. Add shallots, ham, red pepper, potatoes, artichokes and chicken.
• 3. Stir gently.
• 4. Cover, set heat on low setting, and cook for 6 hours.

Steps:

• Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.

Steps:

• In a crock pot, mix both packages of bearnaise sauce mix, wine, tarragon, turmeric, and garlic powder until well blended.
• Add shallots, ham, red pepper, potatoes, artichokes and chicken.
• Stir gently.
• Cover, set heat on low setting, and cook for 6 hours.