Bourbon Chicken

Billed as Cajun-Chinese fusion, we found this recipe to fit more with Chinese than the American south.  But, tasty either way.




  • 3 cloves garlic
  • 1 (2-inch) piece fresh ginger
  • 1/2 cup apple juice
  • 1/4 cup low-sodium tamari or soy sauce
  • 1/4 cup bourbon
  • 1/4 cup packed light or dark brown sugar
  • 3 tablespoons rice vinegar
  • Bourbon Chicken.jpg
    Your rating: None Average: 3 (1 vote)

    Menu for the week of Mardi Gras (Feb 24)

    Sat: Shrimp and grits (use Shrimp and Grits Recipe instead of Shrimp a la plancha and Grits with Creole Chutney) w/ salad
    Sun: Fried Chicken w/ Dill Cucumber Salad, Deviled Potato Salad or Deviled Egg Potato Salad {Creamy & Chunky!}
    Mon: Fried chicken cobb salad (lettuce, tomato, red onion, avocado, bacon, hard-boiled egg, fried chicken)
    Tue: Gumbo w/ white rice, green veg
    Wed: Sloppy Joe on hamburger buns w/ pickles and onions, potato salad, green veg
    Thus: Gumbo and/or leftover sloppy joes
    Fri: Out or leftovers

    Fried Chicken

    Menu for the week of Mar 2: Mardi Gras

    Sat: with rice and green veg
    Sun: with collard greens and
    Mon: shrimp louis salad (greens, fried shrimp, avocado, tomato, onion, cucumber, creamy dressing)
    Tue: gumbo with rice and green veg
    Wed: fried chicken with cheesy grits and green veg
    Thus: boudin blanc and/or fried chicken and/or fried shrimp 3poboys

    Menu for the week of Feb 26 (Gumbo)

    Sat: Spicy Shrimp and cheesy grits with green veg
    Broth, bell pepper, onion, garlic, bacon fat, “Cajun seasoning”, beer?
    Sun: Tuna steak sandwiches w/ fresh shucked oysters and green veg
    Mon: Gumbo, baguette, rice, salad and/or veg
    Tue: Oyster Po Boys (use sweet/spicy pickles) - buy TUE: oysters, bread
    Wed: [Po’boys for lunch] Out to Union Market

    Cajun and Creole Menu for Feb 9 2014

    Sat: Gumbo w/ white rice
    Sun: Shrimp Étouffée
    Mon: Blackened Red Snapper w/ dirty rice
    Tues: Po Boy Salad
    Wed: Leftover gumbo
    Thus: Shrimp and Grits
    Fri: Leftovers Etouffee

    Etouffee (served)

    Shrimp or Crawfish Étouffée

    1 lb shrimp
    2 Cups shrimp or seafood stock (you can make it from the shells of the shrimp)
    4 Tbsp lard/fat/unsalted butter
    1/4 Cup Flour
    1/2 Cup Onion, Finely Chopped
    1/4 Cup Celery, Finely Chopped
    1/4 Cup Bell Pepper, Finely Chopped
    1 Cup fresh Tomatoes, diced
    1/2 Cup Green Onions, thinly sliced
    3 Tbsp minced Italian Parsley
    2 Tbsp Minced Garlic
    1 bundle of Fresh Thyme
    2 tsp Worcestershire Sauce
    4 T Creole seasoning (I added extra cayenne, Herbs De P, oregano, and smoked salt)
    salt and pepper to taste

    Shrimp Etouffee
    Your rating: None Average: 3 (1 vote)

    Shrimp and Hearts of Palm Rémoulade


    1/2 cup loosely packed flat-leaf parsley leaves
    1 celery stalk, coarsely chopped
    1 small shallot, coarsely chopped
    1 garlic clove, peeled

    1 cup mayonnaise
    2 tablespoons whole grain mustard
    1 tablespoon prepared horseradish
    1 tablespoon fresh lemon juice
    1/2 teaspoon paprika
    1/2 teaspoon Worchestershire sauce

    Pulse the first four ingredients in a food processor until finely chopped. Add mayonnaise, mustard, horseradish, lemon juice, paprika, and Worcestershire sauce; process until smooth. DO AHEAD: Can be made 3 days ahead. Cover and chill.


    Shrimp Remoulade
    Your rating: None Average: 2 (2 votes)

    Po-Boy Salad

    For the salad, toss lettuce, avocado, diced red bell pepper, onion, and tomato with a sour-cream or mayonnaise based dressing spiked with a bit of tabasco sauce.

    Mix 1:1 flour and cornmeal with salt, cayenne and cajun seasoning to taste. Toss in pre-shucked, drained oysters and shake until coated. If using shrimp, toss shrimp first in a scrambled egg, then in the breading.

    Fry in hot oil until golden brown, drain and cool slightly, serve on top of the salad.

    Oyster Po-Boy salad
    Your rating: None Average: 3 (1 vote)

    Menu for the week of Feb 10

    A busy week, in the culinary-options world. Audrey's traveling, so no need to go crazy on valentine's themed meals, and we've just done a lot of Chinese and Asian themed weeks, so the Chinese New Year is out as a theme as well. That leaves simply Mardi Gras:

    Saturday - Baked Oysters with Bacon and Leeks

    Gumbo and bread

    Baked Oysters with Bacon and Leeks

    We had some leftover pre-shucked oysters and used them to make this Bon Appetit recipe. The recipe here originally used an entire 16-oz jar of pre-shucked oysters, but we halved it; serves two.

    1/2 tablespoon butter
    1/2 tablespoon all purpose flour
    1/2 cup whipping cream

    2 slices thick bacon (preferably applewood-smoked), chopped
    1 tablespoons grated Pecorino Romano cheese

    2 cups thinly sliced leeks (white and pale green parts only; from 2 large leeks)

    baked oysters
    Your rating: None Average: 3 (1 vote)

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