Quoting Dale Shipp to Jim Weller <=-
Title: Chicken A La Orange
I think of that as a French dish. But...
Recipe from: "Roger's Cajun Cookbook"
-red pepper (to taste)
-onion powder (to taste)
-garlic powder (to taste)
-dash Tabasco sauce (if
-desired)
Aha! There's the Cajun part. They put their own spin on everything.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cajun Chicken Fricassee
Categories: Chicken, Cajun
Yield: 4 Servings
3 1/2 ts Lard
3 lb Frying chicken; cut up
Flour
2 c Onion; chopped
2 c Water
1 1/4 ts Salt
3/4 ts Black pepper; fresh ground
1 Whole bay leaf; crushed
1 ts Fresh parsley; minced
1/4 ts Dried thyme
1/8 ts Cayenne
1/8 ts Turmeric
1/8 ts Allspice
1 ts Chives; minced
1/8 ts Mace
1 ts Worcestershire sauce
In a large heavy kettle or pot melt the lard over medium heat.
Dust the chicken parts with flour and brown on all sides in the
hot lard, several pieces at a time. Remove the browned pieces to
a platter.
When all the chicken has been browned and the last pieces removed,
add the onions to the hot lard and cook, stirring, until they are
soft and brown. Add 1 tablespoon flour and brown, stirring
constantly. Add the chicken and the remaining ingredients and cook
over low heat for 45 minutes to 1 hour, or until the chicken is
tender when pierced with a fork. Stir every few minutes to
distribute the seasonings and brown the chicken evenly.
When done, remove the chicken to a serving platter, turn off the
heat, and stir the gravy vigorously to bring up the seasoning from
the bottom of the pot. To serve, put the chicken pieces on plates,
then stir the gravy well and spoon generously over each portion.
Serve with boiled rice or mashed potatoes, with some of the gravy
poured over.
Recipe By: The New Orleans Cookbook, Rima & Richard Collin
From: Shade To: Eat-L
MMMMM
Cheers
Jim
... You can Cajunize anything with onion, celery, peppers and Tabasco.
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