Tag Archives: chicken pot

Cajun Chicken and Andouille Soup

3 Feb

Hello WordPress! I almost forgot about you! But then, I just joined Pinterest and realized that it could help me organize all of my recipes along with this blog. So let’s get back to it!

As always, I’m on the look out for simple, quick, tasty, and hopefully somewhat healthy recipes. I have started to use Women’s Health website to find some good recipes that breaks down the calories, sodium, and protein and other good-to-know nutrients. However, their website is awful to navigate and rarely has any good pictures. I also find myself changing a lot of the recipes to make more sense to me.

My modification of their Cajun Chicken and Andouille Soup has become an instant hit around here. I’ve made twice in the past two weeks. Really delicious and super easy to make.

Disclaimer: I have been to Louisiana several times and know what “real” Southern food is. This isn’t it. This is definitely the “California” version of Southern food. But it does give me a little taste, and it’s delicious otherwise–so who cares?

Ingredients:

*Ingredient note: look for any sort of brand of “cajun seasoning” in the seasoning aisle, or you could make one up–it would probably have less sodium. But since I have contacts in the south, I used a new one I got for Christmas, Walker & Son’s “Slap Ya Mama” seasoning, and it’s delicious. I also like to think it adds to my authenticity, but probably not.

Directions:

  • Chop everything up, throw it into the pot and simmer for 4-8 hours. Really, because these are such hardy ingredients you could probably do it for as long as you want it to simmer for.  How simple is that?

I served mine with corn bread muffins:

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Avocado Stuffed Chicken

12 Nov

You probably had to read that heading twice. I did.  Avocado… in a chicken? Andrew told me don’t do it, don’t waste the avocado.  But when he wasn’t looking I mashed an avocado with lime, lemon, garlic, and Tabasco sauce and stuffed it under the skin of a whole chicken. Glazed it with honey and Tabasco sauce. Put it in one dish with potatoes and onions. Baked it.  And out came perhaps one of the most amazing meals I’ve ever had. Plus it was easy, baked all in one dish!

 

AVOCADO STUFFED CHICKEN

  • 2 avocados
  • 1 lime, juice
  • 1 lemon, juice
  • 2 garlic cloves, minced
  • 1 teas chili pepper flakes
  • 2 teas parsley
  • 1/2 teas Tabasco sauce

Coating

  • 3 tbl honey
  • 1/4 tea paprika
  • 1/4 tea Tabasco sauce

Preheat oven to 350F

Rinse and pat dry the chicken.

Cut the avocados in half, remove the stones and skins, and mash with fork.  Add the remaining stuffing ingredients, mix together and taste.

Stuff the mixture between the skin and flesh as best you can all over the chicken.

Mix the ingredients for coating and drizzle or brush the honey mixture all over the chicken skin.

Put in large baking dish along with any other sort of side you want.  I coated some potatoes in olive oil and red pepper flakes and roughly chopped up some onions, bell peppers, carrots and tomatoes for fun.  Basically, put whatever you have in the fridge in!

Bake for 1 1/2 to 2 hours, depending on size, and baste occasionally if necessary.

I only have pictures of the before and not the after because as soon as I took it out of the oven we ate it all.  We were taking care of a kitten when I made this and she licked my plate clean after I was done!

I used a “chicken brick” for this recipe but it’s not necessary at all.  It’s a heavy terracotta baking dish that has a glaze inside the bottom half and really kept the chicken moist the entire time.  I  didn’t have to baste it once!  I picked this up at a Goodwill for $4 and it’s probably over 20 years old because it says “Made in W. Germany” on the bottom.  Quite appropriate for the 20 year anniversary of the Berlin Wall falling!  Plus it’s really pretty.