How To make Bayou Magic Chicken
6 chicken tenders
frozen
3/4 cup onion :
chopped
3 1/3 cups celery chopped
1 small green pepper :
chopped
2 garlic cloves- *I added this in -- minced
1 (10 3/4 oz.) Healthy Request cream of mushroom soup
1 (10 3/4 oz.) Healthy Request cream of celery soup
1 (16 oz.) fat-free chicken broth
1 (14 oz.) Bayou Magic Cajun Rice mix
Put the chicken tenders, onion, celery, and pepper in a nonstick skillet over medium heat. When they start to brown, add 1 cup water. Simmer 20 minutes, or until tender and thick. Cut the chicken tenders into bite-size pieces.
Add the mushroom and celery soups, 2 soup cans of water, and the chicken broth. While this is heating a little, put the rice into a colander or strainer and shake some of the pepper out (it is seasoned too hot for us Okies; if you are in Cajun country, then just leave all spices in). Add the rice to the above mixture. Place in a casserole about 11x13 inches, cover with foil, and bake at 350 degrees for 1 hour and 10 minutes or until the rice is tender.
3 grams fat per serving.
How To make Bayou Magic Chicken's Videos
Bayou Jambalaya with Bruce Mitchell | Blackstone Griddles
This week @BrucetheAlligatorMan shows us how he gets creative when he's cooking for two and makes jambalaya in his grease cup pan!
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JAMBALAYA RECIPE | the best one-pot Cajun jambalaya!
Jambalaya is classic New Orleans comfort food! It's a hearty blend of chicken, sausage, shrimp, veggies, and rice — brimming with spiced Cajun and Creole flavors.
And while jambalaya seems difficult to make (which is what I thought before I tested this recipe), it's quite the opposite! Plus, I've got a homemade Cajun seasoning that really brings this one-pot Louisiana meal to life. Hope you enjoy!
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► TIMESTAMPS:
00:00 Intro
00:39 Make the Cajun seasoning blend
01:23 Chop the holy trinity vegetables (onion, bell pepper, celery)
02:30 Chop the andouille sausage and chicken
03:27 Saute the chicken and sausage
05:00 What type of rice to use
05:54 Make the jambalaya
07:13 Garnish with green onion and parsley
07:47 Taste test
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BLACKENED CHICKEN with CREOLE BUTTER|| CAJUN CHICKEN || GARLIC MASHED POTATOES
Hello everyone !
I am back with a s super special video for you all. I can't tell you all how many times I've ordered this meal, not knowing I could literally make it myself. This creole blackened chicken served with a side of garlic mashed potatoes and asparagus is great for dinner alone or with loved ones. Hope you're ready to step your cooking game all the way up with this delicious meal !
Don't forget to like, comment, share and subscribe ! xoxo
Joïe lemon juicer : $4.99 !
Potato peeler : $8.99
Creole butter Ingredients :
1/2 cup butter or margarine
1 tsp chili powder
1 tsp brown sugar
1/2 tsp cayenne pepper
1/4 tsp dried thyme leaves
1/4 tsp garlic powder
1/4 tsp black pepper
Garlic mashed poatatoes
2 white potatoes
7 cloves of garlic
olive oil
fresh chives
1 1/2 teaspoon of salt
Creole Blackened Chicken-
Marinade :
1 tablespoons lemon juice
1 tablespoons of light soy sauce
1/2 tablespoon lime juice
1/2 tablespoon of Worchester sauce
Blackening Seasoning
1/4 tablespoon salt
1 teaspoons paprika
1 teaspoons onion powder
1 teaspoons brown sugar
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground oregano
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Song in video by Producer Mykah - Know Your Worth ft. Davido and TEMS Instrumental
Louisiana Gumbo Base
A Super Quick Gumbo made with Louisiana Fish Fry Products Gumbo Base
Bruce Mitchell's Bayou Gumbo | Blackstone Griddles
This week, our good friend Bruce Mitchell shows us how to make a Louisiana staple, Gumbo!
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