1910 Creole Poulet à la Reine Chicken Recipe - Old CookBook Show - Glen And Friends Cooking
1910 Creole Poulet à la Reine Chicken Recipe - Old CookBook Show - Glen And Friends Cooking
Welcome friends welcome back to the kitchen, welcome back to Sunday morning and the 'Old Cookbook Show. Today we're going to do another recipe out of this old cookbook; it's called the 'Picayunes Creole Cookbook', it was published in 1910 by the Daily Picayune in New Orleans and it has a lot of really interesting old recipes in it. It's written in a tone that in 1910 they want to bring back forgotten historic Creole recipes. They already see that their Creole identity is being eroded by the larger or greater American identity. If you like old recipes and old cookbooks - tasting history and cooking from 100 years ago or more; keep coming back to Glen And Friends Cooking where we're tasting history every week.
Chicken à la Reine / Poulet à la Reine.
2 Chickens of 1 Year Old.
¼ Pound of Nice Bacon.
1 Carrot, cut fine.
1 Onion, cut fine
1 Quart of Broth or Water.
1 Herb Bouquet.
Clean the chickens and truss as for roasting. Then dredge inside and out with salt and pepper.
Cut the bacon into very thin strips, about the width of a match, and cover the bottom of the stewpan. Lay over this the carrots and onions, sliced fine, and put another layer of salt meat in delicate strips. Put the chickens in this and cover well and set inside of a hot oven (450ºF).
After twenty minutes add the boiling broth or water and the bunch of sweet herbs.
Let the chickens cook for two hours, turning them at the end of one hour and basting occasionally. Put the chicken in a hot dish, boil the gravy down to a half quart, skim off all the grease and pass through a sieve and pour over the chickens and serve.
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Creole Chicken and Sausage Gumbo | #SoulFoodSunday
Creole Chicken and Sausage Gumbo | #SoulFoodSunday - Join me for another episode of Soul Food Sunday (#SoulFoodSunday), where I'll be sharing my recipe for Creole Chicken and Sausage Gumbo. Get ready to drool as I guide you through the process of preparing this mouthwatering dish. Subscribe to my channel to never miss a delicious recipe!
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Ingredients:
1 cup All-Purpose Flour
1 cup Vegetable Oil
2 tbsp. Olive Oil
1 Bell Pepper, finely diced
1 Onion, finely diced
4 - 5 stalks Celery finely diced
5 cloves Garlic minced
Chicken Thighs
3 Bay Leaves
28 oz. diced Tomatoes
64 oz. Chicken Stock
1/2 tbsp. Cajun Seasoning
1 tsp. Cayenne Pepper
1 tbsp. Gumbo File
2 Smoked Sausages
8 oz. frozen Okra
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Shrimp And Sausage Creole Recipe | How To Make Shrimp Creole | Shrimp Creole Recipe
Shrimp And Andouille Sausage Creole Recipe. Scroll down for the full recipe!!????
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Shrimp And Andouille Sausage Creole Recipe
Ingredients
1 1/2 - 2 pound jumbo shrimp
Andouille sausage or preferred
2 tablespoon olive oil
4 tablespoons butter
1 tablespoon garlic (minced garlic)
2 bay leaves
1 celery stalk diced
1/2 of each bell pepper green/red
1 green onion diced
One cup yellow onions diced
8-10 okras sliced
2 tablespoons parsley dried/fresh
1 teaspoon thyme
1 14.5 ounce canned tomatoes (diced)
1 medium tomato optional
2 cups stock chicken, seafood, or vegetable or substitute with bouillon and water as recommended in the video
1-2 tablespoon Louisiana hot sauce
2 tbsp Worcestershire sauce
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon white ground pepper
1/2 tsp creole seasoning
pinch of sugar (optional)
Directions
Add oil to a large saucepan or pot over medium-high heat.
Brown the sausages on both sides, remove and reserve for later.
Add 2 tbsps butter onions, green/red bell peppers, celery, and green onions to the pan.
Cook and stir occasionally until veggies start to soften.
Add minced garlic, combine, and cook until fragrant.
Add tomatoes, stock, hot sauce, Worcestershire sauce, bay leaves, parsley, white pepper, black pepper, cayenne pepper, creole seasoning, and thyme.
Bring to a boil, then reduce heat to a low simmer until sauce is slightly thickened.
Add the cooked sausage and shrimp.
Add the okras.
Remove and discard the bay leaves.
Add remaining butter for extra flavor and stir until completely melted.
Take a final taste test and add additional seasoning if necessary.
Enjoy!!!
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BEST Creole Sausage & Chicken Recipe #SHORTS
How To Make The Best Chicken & Sausage Creole Recipe!
Chicken And Sausage Creole Recipe
Ingredients
3 chicken breast
turkey kielbasa sausage or preferred
2 tablespoon olive oil
4 tablespoons butter divided by 1/2
1 tablespoon garlic or 3 garlic cloves (minced/finely chopped)
3 bay leaves
1 celery stalk diced
1/2 of each bell pepper green/red
1 green onion diced
1 cup yellow onions diced
8-10 okras sliced
2 tablespoons parsley dried/fresh
1 teaspoon thyme
1 14.5 ounce canned fire-roasted tomatoes (diced)
1 medium tomato optional
2 cups stock chicken, or vegetables or substitute with bouillon and water as recommended in the video
1-2 tablespoons Louisiana hot sauce
2 tbsp Worcestershire sauce
pinch of sugar (optional)
Cooking With Tammy's Creole seasoning
Cooking With Tammy Cajun Seasoning
1/4 teaspoon white ground pepper
Or Substitute With
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon white ground pepper
1/2 tsp creole seasoning
Directions
Drizzle a small amount of oil unto the cubed chicken.
Season the chicken with Creole and Cajun seasoning
Add oil to a large saucepan or pot over medium-high heat.
Brown the sausages on both sides, remove and reserve for later.
Add the seasoned chicken and brown and cook thoroughly on all sides.
Remove and reserve for later.
Add 2 tbsps butter, onions, green/red bell peppers, celery, and green onions to the pan/pot.
Cook and occasionally stir until veggies start to soften.
Add minced garlic, combine, and cook until fragrant.
Add both canned and fresh tomatoes. Cover and allow it to cook for about 5 minutes.
Add stock, bay leaves, thyme, and combine. Add parsley, Worcestershire sauce, Creole Seasoning, white pepper, and sugar.
(If you don't have my seasonings use Creole seasoning and substitute seasonings from the ingredient list.)
Cover with a lid reduce heat and bring the sauce to a slow simmer until sauce is slightly thickened.
Add the cooked sausage and chicken.
Add the okras and combine.
Add the hot sauce and combine.
Add remaining butter for extra flavor and stir until completely melted.
Remove and discard the thyme stems and bay leaves.
Take a final taste test and add additional seasoning if necessary.
Serve with rice.
Enjoy!!!
Chicken Creole
Marti Gras season is here! Whether you're a New Orleans native, or just looking for a reason to celebrate, Chef Billy' Parisi's Chicken Creole is an authentic, easy-to-make dish that will spicy up any celebration!
INGREDIENTS:
3 tablespoons of olive oil
2 pounds of medium diced chicken breasts
1 small yellow onion, diced
4 finely minced cloves of garlic
3 small stalks of celery, diced
1 small green bell pepper, seeded and diced
1 small red bell pepper, seeded and diced
¼ cup of flour
4 cups of chicken stock
28 ounces of canned crushed tomatoes
Two Brother’s All-Purpose Seasoning to taste
1 tablespoon each chopped fresh parsley and thyme
hot sauce to taste
8 cups of cooked white rice
PREPARATION:
1. Add some olive oil to a large pot over medium heat and add in the chicken. Season to taste with the Two Brother’s seasoning and cook until lightly browned and cooked throughout.
2. Set the chicken aside and add in the onion, garlic, celery and bell peppers and sauté for 5 to 6 minutes. Season with Two Brother’s seasoning.
3. Add the chicken back to the pot and mix in the flour until combined.
4. Turn the heat to low and pour in the stock and tomatoes and simmer over low heat for 15 minutes.
5. Finish with more Two Brother’s seasoning, parsley, thyme and hot sauce.
6. Serve the chicken creole with cooked white rice.
Chicken Creole
Who doesn’t love Chicken Creole?????????! This chicken and tomato dish has so much flavor, it’s perfect when served over rice! Serve it to family on a cozy night for a Leveled-Up comfort food meal this holiday season!
Level of difficulty: 2/5
Chicken Creole Ingredients
4 to 6 Chicken Breasts (boneless, skinless and cut into inch size pieces)
1/4 cp Oil
1 medium Onion, chopped
1 Green Pepper, chopped
1 cp Celery, chopped
1 14.5 oz can Petite Diced Tomatoes, undrained
1 cp Chicken Broth
1 6 oz can Tomato Paste
1/4 tsp Black Pepper
1/2 tsp Salt
1/2 tsp each of the following (Dried Basil, Oregano, Thyme, Marjoram, and minced Garlic)
2 cups Rice (cooked according to package directions.)
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DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.