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
Easy Seafood Gumbo - Zatarains Gumbo Base
Easy Seafood Gumbo
Cook with Zatarain's Gumbo Base and your choice of seafood.
Ingredients
Zatarain's Gumbo Base.
Chop the veggies:
Half Onion
Half bell pepper
Stick of celery
Half Medium Tomato
2-3 cloves Garlic
6 cups Seafood stock
Frozen Shrimp - thaw
Frozen Okra - thaw
Crab meat
Peeled seafood boiled shrimp & crawfish.- optional.
(Add whatever is left from your seafood boil)
Chopped green onion for topping
Tabasco to taste
Direction:
Chop all the veggies - onion, bell pepper, celery, tomato & garlic. set aside.
Mix the Zatarain's Gumbo Base with 3 cups of Seafood stock & stir well. set aside.
Sautee all the veggies for 3-5 minute, until soften. Add the Gumbo base mix and additional 3 cups of seafood stock. Let simmer covered for 10-15 mins. Stirring occasionally, avoid seasoning from settling in bottom of pot.
Add thawed Shrimp and crabmeat. Low simmer for 10-12 mins.
Season according to taste. (the Gumbo base usually is salty and seasoned enough, but its up to your taste).
Add thawed Okra. Simmer for 5-7 mins. covered.
Add peeled seafood shrimp and crawfish boil. Low simmer for 3-5mins. until peeled seafood is warmed up.
Ladle over hot rice and sprinkle with tabasco and green onions.
Enjoy!
Just a Jambalaya!!!!
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New Orleans Cajun, Justin Wilson - Gumbo
New Orleans Cajun Justin Wilson tells us how to make Chicken and Andouille Gumbo.
The BEST Jambalaya Recipe Ever!
In today's video I'm making a very easy and delicious new Orleans most famous dish Jambalaya. This is Hands-down the best jambalaya recipe! It is surprisingly easy to make, customizable with your favorite proteins (I used shrimp and Andouille sausage), and full of bold, zesty, Cajun jambalaya flavors that everyone will love. Hope you enjoy it Don't forget to thumbs up and share.
10-15 Large shrimp
1 cup celery
1 cup green bell pepper
1 cup onion
Andouille sausage
1 teaspoon oregano
1 teaspoon basil 1
1 Tablespoon thyme
1 teaspoon garlic
1 teaspoon smoked paprika
1 tablespoon Cajun seasoning
1 tablespoon creole seasoning
2 Bay leaf
2 cups of jasmine rice
3 cups low sodium chicken broth
3 tablespoons tomato paste
1 tablespoon minced garlic
14 ounce diced tomato
2 tablespoons olive oil
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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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Seafood Gumbo | CHEF CARMEN ATL
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