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)

    Shrimp and Grits

    This was adapted from a NYTimes article in search of an improved shrimp and grits recipe:

    For the grits:

    • 1/2 cup grits
    • 2 1/4 cups water
    • 2 T unsalted butter
    • 1 t salt
    • 1 t minced garlic
    • 1/2 cup grated cheese (a 50/50 mix of cheddar and jarlsberg works great)
    • dash paprika
    Shrimp and Grits.jpg
    Your rating: None Average: 3.5 (2 votes)

    Blackened Red Snapper

    4 (6 ounce) fillets red snapper
    1 cup butter, melted
    4 Tablespoons cajun seasoning

    Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.

    Dip fish into melted butter, and crust each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet.

    Blackened Red Snapper
    Your rating: None Average: 3 (2 votes)

    Cajun Seasoning

    3 Tablespoons kosher salt
    2 Tablespoons chili powder
    2 Tablespoons Hungarian paprika
    1/2 Tablespoon onion powder
    1/2 Tablespoon celery powder/salt
    1/2 Tablespoon coarsely ground black pepper
    1/2 Tablespoon dried basil
    1/2 Tablespoon dried oregano
    1/4 Tablespoon cayenne pepper
    1 teaspoons dried thyme
    1/4 teaspoon ground coriander
    1/8 teaspoon cumin
    1/8 teaspoon white pepper

    Your rating: None

    Louisiana Dirty Rice

    Adapted from RecipeZaar

    2 cup brown rice (or 1 cup brown rice and 1 cup white rice)
    4 cups water or broth
    1 Tbsp butter

    1 bell pepper, finely chopped
    1 onion, finely chopped
    2 celery ribs (tops and all), finely chopped
    1 clove garlic, minced
    2 tablespoons bacon drippings

    1/16lb andouille sausage, crumbled
    2 tablespoons pecans or walnuts

    Tabasco sauce
    Worcestershire sauce
    black pepper

    Dirty Rice
    Your rating: None Average: 2.5 (2 votes)


    Make the Roux

    Heat oil in heavy 6-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is a deep, clay red - well past "peanut butter", but not burnt/dark red/dark brown either. Reduce the heat as you go -- about 15 minutes.

    Add the Trinity

    Add 3/4s of the chopped onions, chopped bell peppers, and chopped celery. Cook until onions are soft and brown, stirring frequently, about 15 minutes. Add garlic, cayenne, and cajun seasoning, and stir 2 minutes.

    Stock Work

    Gumbo and bread
    Your rating: None Average: 4 (2 votes)

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