Chicken Sauce Piquante

I've mentioned many times that Chef John Folse's book, The Evolution of Cajun and Creole Cuisine is my favorite cookbook and often my "go to" when I am looking for something special to cook for my family. Marguerite from Cajun Delights posted this recipe of John Folse's which I had seen many times in my big yellow cookbook. Marguerite inspired me ton finally give this a try.

This is a classic Cajun chicken dish perfect for this time of year. It's hardy and chocked full of flavor. The ingredients are readily available no matter where you live. So come with me and be an honorary Cajun for a meal!

Season one whole cut up chicken thoroughly with Cajun seasoning and sprinkle with Worcestershire sauce.

Cover and marinate in fridge, for 1 hour.

In heavy dutch oven, heat 1/2 cup of vegetable or canola oil over medium heat and saute seasoned chicken until golden brown. (about 10 minutes on each side) Remove from oil and set aside.

Add 1/2 cup of flour to the pot, using a wire whisk, and stir continuously until a medium brown roux is reached. Add one 8 ounce can of tomato sauce, slowly, and continue to stir for 5 minutes, until sauce is a rich reddish brown color. Add a little water, if needed.

Add 1 cup of chopped onions, 1/2 cup chopped bell peppers, 1/2 cup chopped celery, and 1-1/2 tablespoons of minced garlic and saute and stir for about 3 minutes. Add one 16 ounce can of crushed or diced tomatoes and one 10 ounce can of Rotel tomatoes, 2-1/2 cups of chicken stock (and 1 cup of water if the sauce seems too thick). Stir until well blended and bring to a boil. Reduce heat and add chicken, 1 teaspoon of salt, a few shakes of cayenne, and 1 tablespoon of Worcestershire. Cover and simmer for 45 minutes, stirring occasionally.

Add 1/2 cup of sliced green onions and 1/2 cup of chopped parsley and simmer for 10 more minutes.

Your house is going to smell some good yeah!

Serve over steamy white rice and make sure you have plenty of crunchy French bread on hand for sopping up every last drop.

As Marguerite says, "Oh cest bon, cher! Le Bon Manger!"

Chicken and Sausage Gumbo

Here's a cold weather warmer-upper! In this recipe, I'm using boneless, skinless chicken thighs to cut down on the grease and dark meat adds a bit more flavor. You can use chicken thighs or chicken legs with the skin on, but be sure to skim the excess grease from the top of the gumbo.

Chicken and Sausage Gumbo - Using a large stock pot, brown 1 lb. sausage (andouille preferred, a good smoked pork sauage will work fine) and four boneless, skinless chicken thighs in 2 tablespoons of vegetable oil (about 15 minutes). Remove meat from pot and set aside. Add another tablespoon of vegetable oil and 3 tablespoons of flour to pot and stir continuously to make a roux. The roux is finished when it's just a little darker than the color of peanut butter. Next add 1 onion chopped, 1 green bellpepper chopped, 2 tablespoons chopped fresh parsley and one cup chopped celery. Fold the vegatables into the roux to coat them. At this point your kitchen is going to smell some good! Saute for about 3 minutes then add 3 large cloves of chopped garlic and finish sauteing for another 3 to four minutes being careful not to burn the garlic. Now add 1-1/2 quarts of chicken broth, 1-1/2 quarts of water to the pot and blend in well with the roux. Then add 1 tablespoon Lea & Perrins, 1 teaspoon cayenne, salt to taste, 2 bay leaves to the pot and bring to a boil. When gumbo comes up to a boil, lower heat to simmer and add meat back in, cover and simmer for 1 hour. Skim off any excess grease from top of gumbo. Cook 4 cups of extra long grain white white. Spoon a serving of rice into a bowl and ladle gumbo over rice and enjoy!