CHICKEN aux GROS OIGNONS

Chicken Aux Gros Oignons
Makes about 12 servings

2 roasting chicken, each about 4 pounds, cut into serving pieces
Salt and cayenne
All-purpose flour
1/4 cup (or more as needed) vegetable oil
1 to 2 cups water or chicken broth
4 large onions, thinly sliced (about 8 cups)
2 cups chopped bell peppers
2 cups whole kernel corn (optional)
2 cups young peas (optional)
1 pound fresh mushrooms, sliced (optional)
3 tablespoons chopped parsley

Season the chicken generously with salt and cayenne. Lightly dust the chicken with the flour. Heat the oil in a large heavy pot over medium heat. Add the chicken in batches, browning evenly on all sides. As they brown, transfer to a platter.

After the chicken has been browned, add the water or chicken brown to deglaze the pot, stirring to scrape up the browned bits in the bottom of the pot. Add the onions and bell peppers. Cook, stirring, until the vegetables are soft and golden. Return the chicken pieces to the pot. Reduce the heat to medium-low and cook, partially covered for one hour, or until the chicken is tender. Stir occasionally. If you wish to add the corn, peas and/or mushrooms, add them now and cook for about 15 minutes, or until all is heated through. Adjust seasonings. Add the parsley and serve immediately over rice.

CAJUN POTATOES

Cajun Potatoes

1 lb. Smoked sausage
1/4 cup vegetable oil
2 lbs. Onions, chopped
½ bell pepper, chopped
2 ribs celery, chopped
1 bunch green onions, finely chopped 
4 pounds potatoes, diced
salt and pepper to taste

Fry it up and dish it out.

　
　
　

CHICKEN AND SLIPPERY DUMPLINGS

Chicken and Slippery Dumplings

1 stewing chicken (about 4 or 5 pounds), cut up
4 celery ribs, chopped
1 medium onion, chopped
1 carrot, chopped
2 teaspoons poultry seasoning

DUMPLINGS:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons lard or butter
1/2 cup hot broth, (or if you prefer, cold milk)
Season chicken with salt and pepper; Place chicken, celery, onion and carrot in a Dutch oven.
Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender (about 20 minutes per pound).  Remove chicken and keep warm.

When chicken is cool enough to handle remove the skin and discard it.
Remove the meat from the bones and return the bones to the broth in the pot. Reserve the chicken meat.

Bring the bones and aromatic vegetables to a boil. Reduce heat and simmer for one hour, covered. Strain the broth and reserve it. Discard the bones and cooked vegetables

Add water to measure 4 qts. Set aside 1/2 cup for dumplings. Return remaining broth to the Dutch oven; add Poultry Seasoning.

The Dumplings: 
Combine the flour, baking powder and salt. Cut in the shortening with a pastry blender until the mixture forms fine crumbs. Stir in enough of the 1/2 cup of hot broth you set aside to make a firm but manageable dough.

Meanwhile, bring broth to a boil. Roll dough to 1/16-in. thickness; NO THICKER. If thicker they will be tough. Cut into 2-in. squares. Drop a few at a time into boiling broth. You want the broth to always continue to boil.

Reduce the heat to medium and cook dumplings uncovered until tender, about 15 minutes. Add the chicken and serve immediately.

SHRIMP BOIL

Shrimp Boil
Social Catalyst as well as brilliant food!

Use the same technique for crawfish or crabs or a mixture.

6 quarts water
3/4 cup of Old Bay, 1 package Zatarain’s Shrimp and Crab Boil or 1 small bottle Zatarain’s liquid crab boil.
4 onions, quartered, 6 whole heads of garlic,
4 lemons, squeezed, drop in the squeezed skins,
1 bunch celery, chopped into 3-inch sticks
4 carrots, peeled and cut into 1-inch lengths
2 pounds new red potatoes
2 pounds hot smoked sausage links, cut into 2 inch pieces
8 ears corn - husked, cleaned and broken into quarters
5 pounds large fresh shrimp, unpeeled
　
Bring water and Old Bay Seasoning to boil in a large stockpot.
Add potatoes, onions garlic, lemons, celery, carrots. Return to the boil and cook for 15 minutes. Add sausage, return to the boil and cook for 5 minutes more. Add corn, return to the boil and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes (no need to return to the boil). Drain immediately and serve.

CREOLE OKRA, TOMATOES and CORN with SMOKED SAUSAGE

Creole Okra, Tomatoes and Corn with Smoked Sausage

2 Tbsp. Butter
2 Tbsp olive oil
4 stalks celery, chopped
2 onions, chopped
Corn kernels from four ears of corn
2 pounds fresh okra, cut into 1/2-inch slices
2 (28 ounce) cans whole tomatoes, broken up
½ pound smoked sausage, diced
½ tsp. Creole seasoning or to taste
salt and pepper to taste

Heat butter and olive oil over medium high heat in a large pot. Cook and stir celery and onions until the onions are translucent, about 5 minutes. Stir in the corn kernels and cook for 3 minutes. Stir in okra, tomatoes, smoked sausage, and Creole seasoning; cover and cook over medium heat until the okra has lost all of it’s slippery texture, at least 45 minutes. Season with salt and pepper and more Creole seasoning if necessary. Cook, uncovered, to reduce liquid, about 10 minutes.