Thursday, October 06, 2011

Cajun Cooking|Cast-iron Skillet Chicken and Sausage Fricassee Recipe

Chicken & Sausage Fricassee
In keeping with our "Pure and Simple" theme, here is a very delicious chicken recipe which feeds 4 adults. At today's food prices, the ingredients for this simple recipe cost just a tad under $7.00. That's not bad! By using a small amount of the rendered chicken fat, I was also able to kick-up the taste factor by several notches.

The 4 large chicken thighs (skins on) cost around $3.00; 1 lb. sausage $1.79; large onion $0.35; medium bell pepper $0.67; all-purpose flour $0.10; long grain rice $0.50; green onions $0.50; cooking oil (free); seasonings (negligible).  Total: $6.91


  • 2 lbs. chicken thighs (skins on)
  • 1 lb. sausage of your choice, cut-up into half-inch slices
  • 1 large onion, finely chopped
  • 1 bunch chopped green onions
  • 1 medium bell pepper, chopped
  • 1/3 cup of prepared roux
  • 1 1/3 cup of water
  • 1 Tbs. garlic powder
  • 1 tsp. ground black pepper
  • salt to taste

  1. remove skins from chicken thighs
  2. place skins in a high heat microwavable bowl 
  3. set temperature on microwave oven to high 
  4. cook for around 8 minutes until most of the oil is extracted
  5. add chicken oil (about 1/3 cup) into a medium cast-iron skillet
  6. on medium-high heat brown thighs in chicken oil (5 minutes per side)
  7. remove thighs and set aside until later
  8. lower temperature of skillet to medium heat
  9. sift in 1/3 cup of all-purpose flour into the hot chicken oil 
  10. prepare a light brown color roux in the same skillet
  11. add all of the remaining ingredients (except water)
  12. allow to cook until vegetables become translucent (stirring occasionally)
  13. next, transfer everything into a larger cast-iron pot
  14. bring back to medium heat
  15. add water, salt and seasonings
  16. stir and blend everything well
  17. add the browned chicken and sausage slices
  18. continue cooking on medium heat until chicken becomes tender
  19. flip thighs over a couple times during cooking
  20. when done add chopped green onions
  21. serve over a bed of white long-grain rice
Note: Check out one of my other recipes which has to do with chicken skins. It's called "Cacklin Cracklins"
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    Tuesday, October 04, 2011

    The Song "I Can't Survive" | A Parody on Obama by Cooyon Duhon (Cajun Humor)

    No matter how rough times may get with politics and the economy, a little levity on occasions is like hot chicken soup for the weary soul.

    I stumbled on a humorous parody online which changes the words, but uses the melody, of Gloria Gaynor's hit song of the 70s: I Can Survive.

    Presenting Cooyon Duhon and his song entitled "I Can't Survive!".  Get ready to bust a gut laughing! Enjoy!

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    Friday, September 30, 2011

    Sister Molly's Simple Garden Salad Mix

    This delicious and easy to prepare toss salad was created by my older sister Molly who died several years ago in an automobile accident caused by a drunk driver. We all miss you sis.


    • 1 head of iceberg lettuce
    • 3 tomatoes
    • 2 bunches green onions
    • 1/2 tsp. garlic powder
    • 1/3 cup mayonnaise


    1. tear (do not cut) lettuce into pieces
    2. slice tomatoes into wedges
    3. chop the green onions
    4. toss in a large bowl and mix well
    5. add mayonnaise and garlic powder
    6. re-toss salad and serve
    7. salt and pepper to taste

    Hope you like it. Bon Appetite!

    Special Reminder: According to the National Highway Traffic Safety Administration (NHTSA) 33,808 people died in traffic crashes in 2009 in the United States (latest figures available), including an estimated 10,839 people who died in alcohol-impaired driving crashes. Drunk driving fatalities accounted for 32% of all traffic deaths last year, that is, on average someone is killed in an alcohol-impaired driving crash about every 50 minutes in the U.S. (Source: NHTSA/FARS, 2010)

    Please. Don't drink and drive. Be safe and don't allow others to drink and drive. You could save a life.

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    Wednesday, September 28, 2011

    Cajun Cooking|Creamy Buttermilk Mashed Potatoes Recipe

    Buttermilk and sour cream both contain lactic acids in greater amounts than other types of dairy and will produce mashed potatoes with a slightly tart flavor. In fact, lactic acid is responsible for the sour flavor of sourdough breads.

    You have the option of substituting the sour cream in this recipe with reduced-fat cream cheese. It will produce a less tart and richer tasting product with roughly the same amount of calories.


    • 2 1/2 lbs. hot boiled potatoes, skins off
    • 1 cup buttermilk
    • 4 Tbsp. butter
    • 3 Tbsp. sour cream (or 4 Tbsp. low-fat cream cheese)
    • 1 tsp. coarse Kosher salt
    • 1 tsp. cracked black pepper


    1. drain and discard hot water from potatoes
    2. while the potatoes are still hot add the butter, sour cream, salt and black pepper
    3. mash and mix well until butter has melted
    4. add buttermilk and mix again until a creamy texture is attained
    5. makes 6 - 8 servings
    Tip: Before boiling the potatoes cut them into smaller pieces to create more surface area. They will boil faster. Don't forget to add a pinch of salt to the water.

    If you have any leftovers, here is a breakfast treat that you may want to try: Cajun Fried Mashed Potato Patties.

    Bon Appetite!

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