Category Archives: New Orleans

Chicken in Sauce Piquante

Chicken pieces (I used boneless breasts and thighs)
2 T vegetable oil
1 T Cajun Spice Mix (see below)
¼ tsp cayenne
1 tsp dried marjoram
1 tsp dried sage
1 tsp salt
1 recipe Sauce Piquante (see below)

Rub the chicken pieces with oil.
Blend the spice mix, cayenne, marjoram, sage and salt and rub all over the meat.
Barbecue for about ½ an hour @350F.

Place in a baking tray and cover with Piquante Sauce.
Bake in oven or bar-b-que for ½ hour or more at 350F.

Cajun Spice Mix

½ C paprika
¼ C black pepper
I ½ T or more cayenne
2 T garlic powder
2 T onion powder

Combine the spices thoroughly and store in a closed jar in a cool, dry place. Add more cayenne if you want a hotter mix. Use within a month.

SAUCE PIQUANTE

¼ C olive oil
I medium onion, finely chopped
6 garlic cloves, finely chopped
½ green pepper, finely chopped
½ red pepper, finely chopped
1-2 hot fresh chilies, seeded and finely chopped
3 C chopped tomatoes or canned Italian style tomatoes, with juice
1 tsp dried thyme or 2 tsp fresh
1 tsp dried marjoram or 2 tsp fresh
2 bay leaves
2 T Cajun Spice Mix
1 T Worcestershire sauce
¼ tsp cayenne
1 T red wine vinegar
¼ tsp or more Tabasco or other hot pepper sauce
1 tsp or more of salt
¼ tsp black pepper

Heat the oil in saucepan over medium heat and sauté the onion, garlic, and peppers, stirring occasionally, until the onion is soft and translucent.
Stir in the tomatoes and their juice along with the herbs and spices, vinegar, Worcestershire sauce, Tabasco, salt and pepper and cook over medium heat, stirring occasionally for about 10 -15 minutes or until slightly thickened. Taste for salt and pepper and add more Tabasco if you like it hotter.

From FOODS of the WORLD: Creole and Cajun Cooking

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Red Beans and Rice

2 T olive oil
½ pound turkey sausage
1 onion, chopped
4 garlic cloves, chopped
2 cans kidney beans (we used mixed beans & navy beans)
1 14 oz.can undrained diced tomatoes
1 tsp (or more) Cajun or Creole seasoning

Fry onions, garlic and sausage in oil until brown. Mix in beans with their juices, tomatoes & seasoning. Reduce heat to low and simmer for 45minutes until thick and then add 3 cups of cooked rice.

From Bon Appetit, February 1996

Brandied Apricot Beignets with Chocolate Sauce

Chocolate Sauce

Bring just to a boil:

¾ C heavy cream
1T honey
1 T brandy

Remove from heat and add 10 ounces of chocolate (semi or bitter sweet). Wait 30 seconds, then whisk until smooth. Cover and chill.

Beignets

Bring to a boil:

½ C dried apricots, chopped
3 T water
3T brandy
3 T sugar

Cover and steep for 30 minutes. Drain and reserve both apricots and syrup.

Bring to a boil:

½ C water
½ C whole milk
6 T butter, diced
½ tsp salt.

Remove from heat and add 1 cup of flour and stir until ball forms. Return to medium heat and cook until a film forms on the bottom,about 2 minutes. Remove from heat again and using electric mixer add 4 eggs, one at a time and then add apricots.

Bring 1 ½ inches of oil to 350 degrees and drop batter by teaspoonfuls into oil. Fry until golden brown, about 5 minutes.
Rewarm chocolate sauce by adding apricot syrup and heating over low. Either pour sauce over or use as a dip.

From Bon Appetit March 2008