Broil King Keg Forum
February 18, 2018, 03:26:52 AM *
Welcome, Guest. Please login or register.

Login with username, password and session length
News:
 
   Home   Help Search Calendar Gallery Login Register  
Pages: [1]   Go Down
  Print  
Author Topic: Chicken Creole  (Read 5603 times)
Grandpa JD
BSK Hero of the Month
Superhero Member
*****
Posts: 1798


Charleston, SC


« on: December 06, 2010, 07:59:15 PM »

This might not be authentic, but it sure is good.  Here's the basic recipe:

Ingredients:
2 to 3 pounds skinned, boned chicken breast cut into 1 inch cubes
Tony Cachere's Creole Seasoning
2 tbs EVOO
4 cloves garlic, minced
2 or 3 cans diced seasoned tomatoes
1 12 oz bottler chili sauce
1 ½ cup chopped bell pepper
1 ½ cup chopped celery
1 ½ cup chopped onions
1 tbs basil
1 tbs parsley
¼ cup sugar (optional)
Tabasco to taste

Directions:
1.  Sprinkle Tony Cachere's Creole Seasoning over cubed chicken and let rest 20-30 minutes at room temperature (this helps keep the meat from sticking).
2.  Preheat Dutch Oven (DO) direct to medium hot with 2 tbs EVOO.
3.  Add 2 of the 4 cloves minced garlic and ½ of the onions to pan and saute 2 to 3 minutes.
4.  Add in cubed chicken and brown chicken on all sides, then stir fry for 3 to 4 more minutes.
5.  Now switch to indirect heat by removing DO, adding in diffuser and CI grate, then returing DO to grate.
6.  Add remaining ingredients (except sugar and Tabasco), cover DO, close keg and cook at 400° to 425° for 45 minutes.
7.  Taste, add sugar if needed.
8.  Remove DO lid and continue to cook for 15 more minutes.
9.  Add Tabasco to taste.
10.  Serve over rice.

Ingredients minus basil, parsley, sugar and Tabasco.  It really is a simple list and easy cook.


Sauteing Onions and Garlic.


Note the DO is set on BSK diffuser rack just inches above the burning coals.  It stay here for the stir fry session, keg lid closed between stirs.


Adding chicken to brown.


Chicken browned.


Veggies added in.


Now the canned tomatoes, chili sauce, basil and parsley.


After 45 minutes, taste and add sugar if desired then cook for 15 more minutes without DO cover.


After thickening a bit, it's ready to come off.


And serve.




« Last Edit: December 06, 2010, 10:54:48 PM by jdwashin » Logged

"To the stars on the wings of a pig."
ranbeaux
Keg Hero of the Month | Fish Throwdown Champion
Superhero Member
*****
Posts: 2797


Keggin down south in Pasadena, Texas


WWW
« Reply #1 on: December 06, 2010, 08:23:09 PM »

  Damnit JD.. Tongue  I'M CALLIN FOR A RECIEPE BOARD MOVE....
Logged

"RIGHT WING NUTT JOB"
"BITTER CLINGER TO MY"
  " GUNS AND MY KEG "
lunchman
BSK Hero of the Month
Superhero Member
*****
Posts: 774


Central Mass.


« Reply #2 on: December 06, 2010, 09:08:17 PM »

Looking real good, JD! My wife's been wanting me to make a soup of some sort, she might get this instead. Nice job!
Logged

Bubba Keg, Goldens' Cast Iron Cooker, Bayou Classic Cypress Ceramic, Thermos gas
Vindii
2X Hero of the Month ~ 2X Throwdown Champion
Superhero Member
*****
Posts: 8519



« Reply #3 on: December 06, 2010, 09:12:27 PM »

Nice JD.  I'll take a big bowl on some rice.
Logged

See post 18
http://smokinitforums.com/index.php?PHPSESSID=oovcf0ho0f6b61ce5v721lodo7&topic=4485.15

They are closed minded idiots (did I just say that?? YEP!) and they can't see the usefulness of other types of cookers.
Boat-n-BBQ
2x BKCG Hero of the Month
Superhero Member
*****
Posts: 3528


Go fast ~ Cook slow... Marietta, GA


WWW
« Reply #4 on: December 07, 2010, 05:01:46 AM »

JD, Looks like a keeper to me!

Ran, I second your request for Recipes Shocked  I'll move it in a bit Wink
Perfect for this time of year Wink

Boat
« Last Edit: December 07, 2010, 08:57:27 AM by Boat-n-BBQ » Logged

BKCG's SN#389 (salt) at the lake  SN#1686 (pepper) On permanent loan to SIL
BSK's SN#5045, SN#6278, SN#6403, SN#6990 (The competition fleet) Powered by BBQ Guru DigiQ's!
KCBS/CBJ   http://www.facebook.com/boatnbbq
RazorbackBBQJim
Superhero Member
*****
Posts: 2032


Maryville, Tn. (just south of Knoxville)


« Reply #5 on: December 07, 2010, 08:29:36 AM »

JD...I got to make me some of that!!!

Jim
Logged

IT'S 5 O'CLOCK SOMEWHERE!!!!!
Who Dat
Full Member
**
Posts: 65


Madison, AL


WWW
« Reply #6 on: December 07, 2010, 11:23:01 AM »

Wow, that does look good. I like how you made the whole recipe on the keg from the beginning. Gonna have to try that soon. Now about that authentic part; authentic creole and a bottled chili sauce...NEVER Shocked. Gotta be from scratch.
Logged

BKCG S/N 3052
Smokin in Peosta
2X Hero of the Month; 3X Throwdown Champion
Superhero Member
*****
Posts: 4887


Smokem if youv'e got them


« Reply #7 on: December 07, 2010, 11:35:15 AM »

I love creole that looks great JD.
Logged

Mike
ronbeaux
BSK Hero of the Month; Throwdown Champion
Superhero Member
*****
Posts: 5211


Zachary, Louisiana


« Reply #8 on: December 07, 2010, 04:40:52 PM »

Honorary Cajun bestowed! Do you concur Cajunator? Only thing missing was an Abita Turbo Dog.
Logged

Is it burnt??
Cajunate
4X Keg Hero of the Month - 4X Throwdown Champion
Superhero Member
*****
Posts: 6126


Metairie, Louisiana


WWW
« Reply #9 on: December 07, 2010, 07:13:14 PM »

Honorary Cajun bestowed! Do you concur Cajunator? Only thing missing was an Abita Turbo Dog.

Technically a Creole dish isn't Cajun. It's Creole and they are as different as they are alike but, in my opinion every bit as good as being Cajun. Being a good Creole cook is a good thing! I know it sounds like I'm talking in circles but, there is a difference. Like using the tomatoes in the dish. Cajuns more often than not made dishes with a brown gravy or sauce.
Logged

"Good grillin' is like good lovin' "
  Just outside of New Orleans
Grandpa JD
BSK Hero of the Month
Superhero Member
*****
Posts: 1798


Charleston, SC


« Reply #10 on: December 07, 2010, 07:21:22 PM »

Technically a Creole dish isn't Cajun. It's Creole and they are as different as they are alike but, in my opinion every bit as good as being Cajun. Being a good Creole cook is a good thing! I know it sounds like I'm talking in circles but, there is a difference. Like using the tomatoes in the dish. Cajuns more often than not made dishes with a brown gravy or sauce.

Thanks Ron and Cajunator,

FWIW, I do know how to make a roux and a brown gravy, but I'm always open to learning more and appreciate the info on the differences.  I've got two co-workers from Louisiana, but only one that considers himself a coonass.  Both have taught me a lot about Louisiana cooking, Tabasco origins, andouille sausage, etc.  One brought in Gumbo the other day with no okra in it and he tried to explain that it didn't have to.  I guess I'm still learning.

JD

Logged

"To the stars on the wings of a pig."
BirdNerd
Superhero Member
*****
Posts: 2052


San Rafael, CA


« Reply #11 on: December 07, 2010, 07:22:51 PM »

Looks great, JD!
Logged

One of The (more than) Few. The Proud. The Kalifornia KegMen.
Shameless plug for our Lake Tahoe rental cabin: http://www.vrbo.com/120638
Cajunate
4X Keg Hero of the Month - 4X Throwdown Champion
Superhero Member
*****
Posts: 6126


Metairie, Louisiana


WWW
« Reply #12 on: December 07, 2010, 07:54:43 PM »

JD, I guess I should have said it this way. Chicken or wahtever meat or seafood Creole is more a New Orleans dish thanit is a Cajun dish. Actually there are very few TRUE Cajun dishes served in New Orleans. It's more Creole dishes because of the flip flopping of rulers over Louisiana(mostly New Orleans)French then Spanish Then French again and so on.

As far as gumbo goes, there are as many ways of making gumbo as there are households in this state. Some only make a thin gumbo and some make a thick. Some use okra only in a seafood gumbo. Some use file', some don't. The recipes are endless. There's almost no wrong way of making a gumbo as long as it taste good in the end.
Logged

"Good grillin' is like good lovin' "
  Just outside of New Orleans
Grandpa JD
BSK Hero of the Month
Superhero Member
*****
Posts: 1798


Charleston, SC


« Reply #13 on: December 07, 2010, 10:21:12 PM »

Wow, that does look good. I like how you made the whole recipe on the keg from the beginning. Gonna have to try that soon. Now about that authentic part; authentic creole and a bottled chili sauce...NEVER Shocked. Gotta be from scratch.

Yeah, I realize bottled chili sauce is cheating, but it sure is easy, and like Cajunator said in his post about gumbo, if it taste good, that's what matters.  I get no complaints from my family; they love it.  Now if you've got a recipe that makes up for the bottled chili sauce, I'm all ears.  Thanks for the feedback.  Now teach me!
Logged

"To the stars on the wings of a pig."
Pages: [1]   Go Up
  Print  
 
Jump to:  

Powered by MySQL Powered by PHP Powered by SMF 1.1.21 | SMF © 2015, Simple Machines Valid XHTML 1.0! Valid CSS!