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.
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Full Recipe:
Ingredients Needed:
The Stock:
- 5 quarts water
- 2lbs (900g) bone-in short rib
- 2lbs (900g) boneless beef chuck roast
- 1 cup (125g) shrimp shells
- 8oz (226g) crab or lobster shells
- 2 carrots
- 2 onions, quartered
- 1 tablespoon (9g) black peppercorns
- 3 bay leaves
- 4 thyme sprigs
Universal Cajun/Creole Spice:
- 2 tablespoons (12g) smoked paprika
- 1.5 tablespoons (11g) kosher salt
- 2 teaspoons (8g) MSG
- 1 tablespoon(6g) ground black pepper
- 2 teaspoons (6g) white pepper
- 1.5 tablespoon (6g) garlic powder
- 2 teaspoons (6g) onion powder
- 1 tablespoons (2g) dried oregano
- 2 tablespoons (17g) cayenne
- 2 teaspoons (2g) dried thyme
- 1 tablespoon (13g) dark brown sugar
MSG Butter:
- 1 cup (226g) salted butter, softened
- 1.5 teaspoons (6g) of MSG
- 4 cloves grated garlic
- 2 tablespoons thinly sliced chives
The Gumbo:
- 1 cup (150g) all-purpose flour
- 1/2 cup (95g) pork fat
- 1/2 cup (95g)duck fat
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- 2 onion, finely chopped
- 1 large green bell pepper, finely chopped
- 4 cloves garlic, minced
- 1/2 lbs (247g) andouille
- 1/2 lb (247g) kielbasa
- 3.25 quarts THE STOCK
salt to taste
- 2.5 tablespoons (35g) cajun seasoning
- 3 tablespooons (41g) louisana hot sauce
- 1 20oz (793g)can crushed fire roasted tomatoe
- 5 teaspoons (8g) file powder
- 5 king crab legs
- 1 pounds (450g) uncooked shrimp, peeled and deveined
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- 3 tablespoons(40g) worcestershire sauce
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Creamy Cajun Chicken Pasta: perfect for a busy weeknight!
Creamy Cajun Chicken Pasta: perfect for a busy weeknight!
Ingredients:
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3 tbsp Creole Kick -
2 Chicken Breasts, diced
3 cloves Garlic
1 Yellow Onion, finely chopped
1 can of Fire Roasted Tomatoes
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Juice of 1/2 Lemon
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