How To make Bayou Magic Chicken
6 chicken tenders
frozen
3/4 cup onion :
chopped
3 1/3 cups celery chopped
1 small green pepper :
chopped
2 garlic cloves- *I added this in -- minced
1 (10 3/4 oz.) Healthy Request cream of mushroom soup
1 (10 3/4 oz.) Healthy Request cream of celery soup
1 (16 oz.) fat-free chicken broth
1 (14 oz.) Bayou Magic Cajun Rice mix
Put the chicken tenders, onion, celery, and pepper in a nonstick skillet over medium heat. When they start to brown, add 1 cup water. Simmer 20 minutes, or until tender and thick. Cut the chicken tenders into bite-size pieces.
Add the mushroom and celery soups, 2 soup cans of water, and the chicken broth. While this is heating a little, put the rice into a colander or strainer and shake some of the pepper out (it is seasoned too hot for us Okies; if you are in Cajun country, then just leave all spices in). Add the rice to the above mixture. Place in a casserole about 11x13 inches, cover with foil, and bake at 350 degrees for 1 hour and 10 minutes or until the rice is tender.
3 grams fat per serving.
How To make Bayou Magic Chicken's Videos
The Ultimate One Pot Meal | Chicken & Sausage Jambalaya Recipe
When I think of New Orleans inspired food, Jambalaya comes to mind right after Gumbo for me. This is one of my all time favorite recipes and it couldn't get much easier to put a delicious dinner on the table. Let's #makeithappen
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Shopping List:
1 lb andouille sausage
1.5 lbs boneless skinless chicken thighs
2 stalks celery
1 onion
1 red bell pepper
1-2 jalapenos
2 cups long rain rice
2 tbsps butter
1-2 tbsps garlic
2 -3 tbsps cup tomato paste
1 tbsp rosemary and thyme
2 tsps chicken bouiillon
2 tsps worcestershire
1-2 tsps hot sauce
1/3 cup diced green onion
4 cups chicken broth
2 bay leaves
AP, Lemon Bae, Smoked Parpika, Chili Powder
parsley garnish
Creamy Cajun Chicken Pasta: perfect for a busy weeknight!
Creamy Cajun Chicken Pasta: perfect for a busy weeknight!
Ingredients:
2 tbsp Branch and Vine Garlic Olive Oil -
3 tbsp Creole Kick -
2 Chicken Breasts, diced
3 cloves Garlic
1 Yellow Onion, finely chopped
1 can of Fire Roasted Tomatoes
1 cup Half and Half
Juice of 1/2 Lemon
1 box Rigatoni or Penne
Parsley, for garnish
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Cajun Food | Basics with Babish (feat. Isaac Toups)
This week on Basics I'm joined by chef Isaac Toups to show you how to make some amazing Cajun dishes: jambalaya, gumbo, dirty rice, and rillons.
Recipe:
Check out Isaac Toups' restaurants:
Ingredients & Shopping List
+ For the Chicken & Sausage Gumbo:
1 lb boneless, skinless, chicken thighs
Kosher salt and freshly ground black pepper
1/2 cup all purpose flour
1/2 cup vegetable oil
6 garlic cloves, minced
2 ribs celery, diced
1 small green bell pepper, diced
1 small white onion, diced
8 ounces beer (just not a light beer!)
4 cups chicken stock
2 bay leaves
1 pound andouille sausage, cut into coins (or smoked kielbasa)
1 Tbsp cayenne pepper
1 Tbsp smoked paprika
Cooked white rice, for serving
Sliced scallions, for garnish
+ For the Rillons:
2 pounds pork belly, skin removed
Kosher salt
2 cups red wine (full bodied like Malbec or Cabernet Sauvignon)
2 cups sugar
Fresh thyme
+ For the Dirty Rice:
1 pound ground beef
Kosher salt and fresh black pepper
1 Tbsp vegetable oil
Cumin, to taste
Cayenne, to taste
1/3 cup beer (not a light one!)
Plus roux and trinity ingredients:
1/4 cup vegetable oil
1/4 cup all purpose flour
1/2 cup diced onion
1/2 cup diced green bell pepper
1/3 cup diced celery
4 cloves garlic, crushed
1/3 cup beer (not a light one!)
2 cups chicken stock
3 cups cooked white rice
Scallions, for garnish
+ For the jambalaya:
Dirty rice (ingredients above)
1 pound andouille sausage, sliced into coins
4 boneless chicken thighs
File Gumbo Recipe - Episode 88
Up on the Q this week is our File Gumbo recipe!
Full recipe here:
Mardi Gras has brought on an undeniable Envie for some Creole cuisine, so up on the Q today is our crack at Filé Gumbo!
Ça c’est bon!
*DISCLAIMER: Recipe time of 5 beers does not translate for Mardi Gras participants. It might be closer to 10 beers. Or 15.
Give it a try and let us know what you think!
Accessories used in video:
Dutch Oven by Lodge Cast Iron
FOGO Charcoal
Looft Lighter
Boos Block
Bayou Brother Gumbo Starter with rice.
This is gumbo in a jar basically. I’ve used this product a few times with great results( Grab it at HEB ). I had a few random things in the frig and just threw them in the pot. I normally don’t put carrots in gumbo. Just add chicken, sausage, or your favorite seafood and just simmer for about 30 min to an hour. Add White rice. Good flavor of the roux but I you can add as many seasoning as you like for taste. Be careful with the salt. Enjoy with white rice and as always thanks for watching.
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New Orleans Cajun, Justin Wilson - Gumbo
New Orleans Cajun Justin Wilson tells us how to make Chicken and Andouille Gumbo.