Cajun Cooking for your anniversary?
Cajun Cooking
I’d like to cook something special for my anniversary dinner. Each year I pick recipes from the world and I thought this year we could try Cajun Cooking. The one who gives me something like “family recipes” (I mean a recipe that is not taken from the internet) gets 10 pts.
Thank you and hugs from Italy 
Cajun Cooking
Traditional Cajun Cooking would include Turduckins (duck breast stuffed in a chicken stuffed in a turkey) & stuffed chickens. (Both are traditional French recipes long forgotten but rediscovered here in creole & cajun country)
With either, you would first de-bone the bird or ask your local butcher to do it for you(except for the wings), season the interior, then stuff with your choice of dressing. I like to stuff my birds with crayfish etoufee, Jambalaya(my favorite), dirty rice, Boudin, or something more “american” say Broccoli & Cheese rice casserole. Then I like to cook my bird in a clay pot.(I know that you can get your hands on a clay pot for sure in Italy!) Take root vegetables (potatoes, onions, shallots, carrots’ parsnips) & some mushrooms & place them on the bottom of the clay pot. Add a good full bodied red wine like Cabernet, merlot, sangiovese, granache or pinot noir (not chianti!) to the bottom to give a good flavor & add moisture. Place chicken on top of vegetables. Add fresh rosemary, garlic, sage & thyme then season appropriately with sea salt & fresh ground pepper. Cook at 375 for about 1 hour (get a meat thermometer)
DON’T FORGET TO SEASON THE INSIDE OF THE BIRD BEFORE STUFFING!!!!
Remove the bird onto a large cutting board & let cool for 10 minutes. Then with an extremely sharp knife slice the bird from side to side. This should create “Roulades” which should look like a meat circle filled with the stuffing. Season to taste & enjoy a true masterpiece!
For dessert make a white chocolate bread pudding complemented with a whiskey sauce.(recipe on the internet for bread pudding. Just add white chocolate!)
Or go for Bananas Foster
I am a manager at a Cajun Specialty Meat market & we sell about 1000 stuffed chickens every month. For more cooking instructions & ideas go to stuffedfoodstores.com
Because I think that you are in italy here are some leads on some prepackaged products that you can order; Zatatrains Jambalaya(the best), Tony Chaches creole seasonings. Paul Prudhommes seasonings (incredible)
Good Luck & happy anniversary.
Cajun Cooking
Cajun Recipes for my anniversary?
I’d like to cook something special for my anniversary dinner. Each year I pick recipes from the world and I thought this year we could have a cajun menu. The one who gives me something like “family recipes” (I mean a recipe that is not taken from the internet) gets 10 pts.
Thank you and hugs from Italy
Traditional Cajun recipes would include Turduckins (duck breast stuffed in a chicken stuffed in a turkey) & stuffed chickens. (Both are traditional French recipes long forgotten but rediscovered here in creole & cajun country)
With either, you would first de-bone the bird or ask your local butcher to do it for you(except for the wings), season the interior, then stuff with your choice of dressing. I like to stuff my birds with crayfish etoufee, Jambalaya(my favorite), dirty rice, Boudin, or something more “american” say Broccoli & Cheese rice casserole. Then I like to cook my bird in a clay pot.(I know that you can get your hands on a clay pot for sure in Italy!) Take root vegetables (potatoes, onions, shallots, carrots’ parsnips) & some mushrooms & place them on the bottom of the clay pot. Add a good full bodied red wine like Cabernet, merlot, sangiovese, granache or pinot noir (not chianti!) to the bottom to give a good flavor & add moisture. Place chicken on top of vegetables. Add fresh rosemary, garlic, sage & thyme then season appropriately with sea salt & fresh ground pepper. Cook at 375 for about 1 hour (get a meat thermometer)
DON’T FORGET TO SEASON THE INSIDE OF THE BIRD BEFORE STUFFING!!!!
Remove the bird onto a large cutting board & let cool for 10 minutes. Then with an extremely sharp knife slice the bird from side to side. This should create “Roulades” which should look like a meat circle filled with the stuffing. Season to taste & enjoy a true masterpiece!
For dessert make a white chocolate bread pudding complemented with a whiskey sauce.(recipe on the internet for bread pudding. Just add white chocolate!)
Or go for Bananas Foster
I am a manager at a Cajun Specialty Meat market & we sell about 1000 stuffed chickens every month. For more cooking instructions & ideas go to stuffedfoodstores.com
Because I think that you are in italy here are some leads on some prepackaged products that you can order; Zatatrains Jambalaya(the best), Tony Chaches creole seasonings. Paul Prudhommes seasonings (incredible)
Good Luck & happy anniversary.
pernil
pernilHow To Make a Red Okra Gumbo (Specialty Cajun Folk Food)
Visit http://www.electsake.com/survival_how-to.htm for more Videos along with Diagrams and Instruction on this and other Survival and Living off the Land Skills
– How to make a very rare specialty Cajun folk dish, Red Okra Gumbo
Duration : 0:9:25
HOW TO BOIL FRESHWATER BLUE CRABS, CAJUN STYLE
INSTRUCTIONS AND RECIPE FOR BOILING LOUISIANA FRESHWATER BLUE CRABS, CAJUN STYLE. ALSO SERVING SUGGESTIONS, GARNISHMENTS. EXTREMELY YUMMY!
Duration : 0:2:42
Grilled Chicken and Pasta
http://hubpages.com/hub/Grilled-Chicken-and-Pasta -
Cajun Recipes by Beryl Stokes -
http://www.cajuncookingtv.com
How to Make Grilled Chicken and Pasta -
For full recipe and how-to instructions go to -
http://hubpages.com/hub/Grilled-Chicken-and-Pasta
See also 10 Grilling Tips for how to grill the chicken -
10 Grilling Tips -
http://hubpages.com/hub/Grilling-Tips
Duration : 0:5:47
Paperback, The New Orleans Italian Cookbook
Shrimp Italian, Crabmeat Contessa, Stuffed Artichokes-in New Orleans, Italian cooking means a unique combination of spices, sauces, and flavors. Compiled by the Italian-American Society of Jefferson Auxiliary, The New Orleans Italian Cookbook includes recipes for traditional favorites such as Ravioli, Pizza, and Eggplant Parmesan, as well as special creations by some of New Orleans best cooks. The blending of two cultures, Creole and Italian, has produced culinary delights that rank with the finest of New Orleans world-renowned cuisine. The recipe for spicy Shrimp Mosca has been included in this cookbook, as has the original recipe for the Creole-Italian Muffuletta, first created at Central Grocery in New Orleans. There are also instructions on how to prepare Aunt Jennie s Italian Red Beans-easy to make and guaranteed to be delicious. Try them all, but don t forget to save room for such delectable desserts as Cassata, Fig Cookies, and Almond Biscotti!
New ideas for cooking chicken?
I love chicken and eat it quite often. I use shake and bake or creole seasoning and just bake it usually, Ive tried parmesean chicken with speghetti, chicken n dumplins, chicken cassarole, and made bbq with it.. anyone have any other ideas? I need some new ideas
-chickaholic
Chicken Tacos
Chicken, cooked and shredded (I usually use a premade rotisserie from the grocery store)
Regular sized jar of salsa
1 can of black beans, rinsed
about 1 tsp of cilantro, chopped
about 1 tsp of cumin
salt, pepper and lime juice to taste
Simmer all ingredients together for about 20 minutes
Serve in taco shells with favorite toppings
Chicken Cordon Bleu – check http://www.allrecipes.com , I don’t have my recipe on hand
Chicken pot pie
Chicken
1 – 2 cans of veg all and chicken gravy
shredded cheese (optional)
garlic salt and pepper to taste
Pillsbury pie crust
Mix all ingredients, except pie crust. Follow the pie crust instructions.
Chicken Pizza
Chicken
Garlic alfredo sauce
Other favorite toppings
Pillsbury frozen pizza crust
Follow pillsbury directions, spread sauce, add toppings and bake. Quick, easy and delicious!