Cajun Chicken and Rice Recipe

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I love to cook but don’t always take the time to do so with a full-time job and trying to write. Usually on Sundays I’ll make something that will last a couple of days but this past Sunday I joined friends for a celebration of a dear friend’s birthday.

Bigshot & Mary

I’d taken out boneless, skinless chicken breasts but when we arrived home from the party our electricity was out and did not come back on until after eleven o’clock that night. I decided the chicken could wait until I got home from work.

It’s not always easy deciding what to fix for supper with no grocery store in town. I can purchase canned and frozen and some packaged stuff locally but to have fresh food, I have to journey to the next town. I hate to go shopping after work but sometimes I have no choice. My recipes depend on staples I keep on hand or can pick up locally or buy ahead of time and store or freeze.

Cajun Chicken and Rice

lard (I used real pork lard but you can use vegetable shortning)

4 chicken breasts chopped into bite-sized pieces

1 cup-flour

spices: cayenne pepper, onion powder, garlic powder, celery salt, & chili powder

2-10 ounce cans of tomatoes with chilies

roasted red peppers

smoked sausage, skin removed, chopped fine

rice

Cook rice according to directions and set aside.

Put a couple of tablespoons of lard in a large pot, heat.

Season flour & cover chicken with flour. (I find it works best to do one breast at a time, removing the browned chicken, and drain, adding in more lard as needed. I only add a tablespoon each time.)

After the chicken is cooked, set it aside. Cook sausage in same grease, set it aside and make a rue with a couple of tablespoons of the seasoned flour in the leftover grease. Brown the flour, add in canned tomatoes, water, bring to a boil, lower heat after it begins to thicken, return chicken and sausage to the pot, simmer.

Serve over white rice.

This would be great with Jalapeno cornbread. Hmm, I think I might make some this week.

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