Recipe By : Cajun Country Recipes Serving Size : 10 Preparation Time :0:45 Categories : Cajun/Creole Chicken
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- <SEASONING MIX> 1 tablespoon of salt 1 1/2 teaspoons of garlic powder 1 teaspoon of dry mustard 1/2 teaspoon of dried Thyme Leaves 1 1/2 teaspoon of onion powder 1 teaspoon of white pepper 1 teaspoon of sage -- <CHICKEN> 1 4 Pound Roasting Hen, cut in 8 -10 pieces 1 cup of all purpose flour 9 slices of bacon, cut into pieces 2 1/2 cups of onion, finely chopped Vegetable Cooking Oil For Frying -- <BLACKEYES> 9 slices of bacon, cut into pieces 1 1/2 cup of celery, finely chopped 3 Bay Leaves 1 pound of dried Black-Eyed Peas 1 1/2 teaspoon of sage 1 teaspoon of dried Thyme 2 1/2 cups of onion, finely chopped 1 cup of bell pepper, finely chopped 1 tablespoon of Tabasco Sauce 1 tablespoon of garlic powder 1 teaspoon of onion powder 11 cups of water or chicken stock 3 cups of rice, cooked
FOR THE SEASONING MIX: Mix all ingredients thoroughly in small bowl. Set aside.
FOR THE CHICKEN:
Sprinkle about 1 tablespoon of the mix on the chicken pieces. Combine remaining mix with the flour. In a large skillet heat 1/2 inch oil over high heat. Dredge chicken pieces in seasoned flour, fry until golden brown, about 5 minutes per side. Drain on paper towels.
FOR THE BACKEYES:
In a large Dutch oven cook bacon until it starts to get crisp, stir in onion, celery, bell pepper, bay leaves and 1 teaspoon of Tabasco sauce and cook until vegetables start to get tender. Add the peas, garlic powder, sage, onion powder and thyme, stirring well. Cook until all the oil and juice is absorbed. Add the stock or water, chicken pieces and 1 tablespoon of Tabasco sauce, bring to a boil then reduce heat and let simmer until chicken and peas are tender, about 2 hours. Adjust salt to taste at the end of cooking. Serve over hot cooked rice.
Festival: Cajun Riviera Festival; August 11-13, 1995.
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