Zydeco Chicken Recipe 35

Steps:

• 1. Place chicken and Creole seasoning in a bowl and toss to coat.
• 2. In a large skillet over medium heat, sauté chicken in butter until chicken is tender, about 5 to 7 minutes.
• 3. Add green onions, heavy cream, tomatoes, basil, salt, garlic powder, black pepper mix well. Turn heat up till it boils let it boil for about 1 minute and then reduce the heat. Whisk in the cornstarch. Cook until sauce thicken a little.
• 4. Pour over hot linguine and toss with Parmesan cheese.
• 5. Note: The sauce may look a little thin. It will thicken up as it mixes and absorbs in the pasta.

Steps:

• Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
• In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
• Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
• Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

Steps:

• Using a pastry brush, coat chicken breasts with marinade. Refrigerate 30 min. Sprinkle the breasts with poultry seasoning. Prepare grill. Cook chicken breasts over direct high heat for 10 to 12 min. turning once during the grilling process. Heat olive oil in a large saute' pan over high heat. Place the sausage in the hot oil and cook 6 to 7 min, stirring every 2 to 3 min. add sliced mushrooms and cook 5 min. more, lower the heat to medium and add garlic. Cook for 3 minutes more. Add creole cream sauce and bring mixture to a simmer. Cook until the mixture becomes slightly thick. Stir green onions and fresh parsley, and remove from heat. Place chicken breasts on serving dishes and top with 1/3 to 1/2 cup of sausage cream sauce. Can be served with rice. NO-STICK GRILLING MARINADE: Place the egg yolks, creole mustard and vinegar in a food processor. Blend on medium speed for 1-2 minutes. Slowly drizzle oils into the mixture, 1 tablespoon at a time, add 1-2 tablespoon warm water. Once all the oil has been incorporated add season salt, garlic powder, white pepper, lemon pepper and celery salt until well incorporated. Store covered in refrigerator until needed. CREOLE CREAM SAUCE: Place all ingredients in a double boiler over medium high heat and reduce by half. POULTRY SEASONING: Combine all spices and mix well. Store in an air tight container or spice jar.

Steps:

• Heat oil in a large skillet, over medium high heat and cook chicken until no longer pink and juices run clear.
• Stir in sausage and cook until evenly browned.
• Drain chicken and sausage and set aside.
• In a large heavy saucepan, over medium heat, blend olive oil and flour to create a roux.
• Stir constantly (wire whisk works very well) until browned and bubbly.
• Mix in garlic and cook about 1 minute.
• Transfer roux mixture into a very large cooking pot and gradually stir chicken broth and beer into the roux mixture.
• Bring to a boil and mix in chicken, sausage, okra, diced tomatoes, chopped onion, Rotel tomatoes, chopped jalapeno peppers and Cajun seasoning.
• Reduce heat, cover and simmer about 40 minutes, stirring often.
• Mix crab meat and shrimp into the mixture and cook about 20 minutes, stirring frequently.
• If you find this is too thin for your taste, you can mix some cornstarch with cold water and add to it to thicken.
• Serve over rice (Zataran's long-grain rice is great, it doesn't stick together) along with crusty french bread and your beverage of choice.

Steps:

• To make the sauce, combine the mayonnaise, horseradish, Worcestershire sauce, mustard, pepper sauce and red pepper flakes in a bowl. Mix well.
• Cover and refrigerate.

Steps:

• Place the lettuce on a platter or serving dish. Top with tomatoes, then the
• olive salad, then the three-bean salad. Serve immediately.

Steps:

• Heat oil in a 4-quart Dutch oven. Add celery, onion, sweet pepper and garlic. Cook for 5 minutes over medium heat. Stir in ham (or chicken), paprika, sugar, dry mustard, cumin, basil, oregano, thyme, cloves, black pepper and cayenne pepper. Cook for 5 more minutes, stirring frequently.
• Stir in black-eyed peas, hominy, undrained tomatoes, chicken broth, parsley and molasses. Bring to boil, then reduce heat and cover Dutch over and let soup simmer for 30 minutes.

Steps:

• Heat oil in a medium skillet over medium-high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
• In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
• Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
• Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.