"Chicken Pasta"

My dad never cooked until we moved to Arkansas, which was 18 years ago. If you didn't know that tidbit, you would never guess. He has a following at Razorback tailgates. It's true. The people that set up around his spot were not pleased when Brian and I showed up without my dad for the first game. He even fed some cops at the last game! The first thing he ever made was a dessert called Chocolate Bags. He painted paper bags with melted chocolate and then made a raspberry sauce to go on top. My mom cleaned up chocolate for weeks, but my dad was so proud of what he accomplished.

One of the first meals I remember my dad making was this Chicken Pasta. He and I made it together one time when my mom was out of town and we made it with LSU shaped pasta. (Now I wouldn't be caught dead eating anything LSU shaped! No offense, but my allegiance is with the Razorbacks. Woo Pig!) This was dad's dish. One time my mom tried to make it and I told her it wasn't the right color. :) Oops. Now she won't make it because it won't be the right color!

Whatever color your pasta comes out, I promise it will be fabulous.

My Dad's Chicken Pasta
Source: Paul Prudhomme, as adapted by my father

For the chicken:
1 lb. chicken breast tenderloins
Non-stick cooking spray
Tony Chachere's Cajun seasoning

For the pasta:
1 lb. bowtie pasta
6 Tbsp unsalted butter
1/4 cup chopped green onions
2 teaspoons Tony Chachere's Cajun seasoning
2 cups half & half or heavy cream (or evaporated milk)

Directions:
Heat heavy skillet over medium heat. Spray chicken with non-stick cooking spray and season with Tony Chachere's to your taste. Put the seasoned side down in the skillet. Spray the other side and season. Once cooked, set aside on a plate and cover with aluminum foil.

Cook the pasta according to package directions. Wipe out the skillet you used for the chicken and met the butter over medium heat. Add the Tony Chachere's and saute about 1 minute to bring out the flavors, stirring occasionally; add the green onions and saute 1 to 2 minutes, continuing to stir. Gradually add the cream and stir until it reaches a boil. Simmer over medium heat until the sauce thickens somewhat, continuing to stir, about 2 to 3 minutes. Add the cooked pasta. Tear the chicken into bite size pieces and add to the pasta and sauce. Pasta should swim in the sauce.

Printable version

Crawfish Pasta...or Redemption, whichever

After the horrific jambalaya I made last week, I was out for vindication. This time, I picked a recipe that I knew worked. I picked something that could never let me down. It was go time. Diet or no diet, I had to go with what I knew best...

Alfredo.

Brian and I love us some Alfredo. If it's on a menu anywhere we go, chances are one of us (or both, just being honest) is going to order it. There's no getting around it. Alfredo was actually the first thing I ever cooked for Brian. It's a funny story that I will have to share with my recipe for regular, yummy Alfredo.

I first saw this recipe on Elizabeth's Edible Experience. She's a Louisiana gal like myself, so I love reading the Louisiana style recipes she puts up. The recipe is an Emeril recipe and the original recipe calls for A LOT of butter. I normally cut it down by at least half.

Crawfish and Cream over Pasta
Adapted from Emeril Lagasse

1 pound linguine or fettuccine
2 tablespoons olive oil
3 tablespoons unsalted butter
1 cup chopped yellow onions
2 tablespoons minced garlic
2 teaspoons Tony Chachere's
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 cup dry white wine
2 cups heavy cream
1 tablespoon fresh lemon juice
1 pound crawfish tails*
1/2 cup chopped green onions
1/2 cup chopped fresh parsley leaves
1 cup grated Parmesan

Directions
Cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the olive oil and reserved cooking liquid. Cover to keep warm.

In a large saute pan or skillet, melt the butter over medium-high heat. Add the onions and cook, stirring, until soft, about 5 minutes. Add the garlic, Essence, salt, and cayenne, and cook, stirring, for 1 minute. Add the white wine and cook over high heat until nearly all evaporated. Add the cream lemon juice and cook, stirring occasionally, until slightly reduced. Add the crawfish tails and cook, stirring, to warm through. Add the onions and parsley and cook for 1 minute. Add the cooked pasta and toss to coat with the sauce. Cook until the pasta is warmed through, about 1 minute. Remove from the heat and add 1/2 cup of the cheese.

Turn out into a serving bowl and top with the remaining 1/2 cup of cheese. Serve.

*Peeled medium shrimp can be substituted, but the cooking time must be increased to allow thorough cooking.



Yum.

Crawfish Jambalaya - Friday Fail...

Sometimes things just don't work out. Sometimes things sound good but the result is not so good. Case in point - Crawfish Jambalaya.

I wanted it to be good. I had high hopes of finding a jambalaya recipe from scratch that would replace Zatarain's boxed jambalaya. This, sadly, was not the recipe.

Having been born in southern Louisiana, Cajun is injected into my blood. You are born loving crawfish, andouille, and all things spicy. You automatically love jambalaya, etouffee, and gumbo.

This jambalaya just didn't fit the bill for me. I really debated whether or not to even bother posting it, but in honor of keeping it real, I will. Brian loved it but I just could not get behind it. I don't even know what it was that I didn't like about it. It definitely needs more spice and less salt. I'm not giving up on it, but today, it's my Friday Fail. Sorry to leave you going into the weekend with a sad tale. Next week will be different. :)

Spicy Shrimp Creole

My family is from Louisiana. My mom was born in northern Louisiana and my dad was born in southern Louisiana. I was also born in southern Louisiana. My poor brother was born in Mississippi, but he's Cajun at heart, and we can't fault him for where my parents were living at the time. :) Growing up, we had a lot of Cajun/Creole food. My mom had to learn how make most of it after she and my dad got married, because she didn't grow up eating Cajun food.

The first time my Maw Maw (my mom's mom) had this she said "It's good, but it sure is hot!" My mom said that of course, I didn't mind the heat since I was a little Cajun.

I honestly, don't think it's all that hot, but I eat a lot of spicy things. Rotel tomatoes come in different strengths, so you can go with whatever your family likes to eat.

Spicy Shrimp Creole
Source: My mom

1/3 cup vegetable oil

1/4 cup all-purpose flour

1 pound shrimp, peeled and deveined

1 clove garlic, minced

1/2 cup chopped onion

2 Tbsp. minced parsley

1/2 cup chopped green pepper

1 cup water

1 (8 oz.) can tomato sauce

1 (10 oz.) can Rotel tomatoes

2 bay leaves

2 tsp. salt

Hot, cooked rice

Heat oil in a heavy skillet over high heat; add flour and cook, stirring constantly, until golden brown. Reduce heat; stir in shrimp and cook, stirring constantly for 3 minutes. Stir in garlic, onion, parsley, and green pepper; cook 2 minutes. Gradually add water, stirring constantly; cook over medium heat until thickened. Stir in tomato sauce, Rotel tomatoes, bay leaves, and salt. Bring to a boil. Cover and simmer for 20 minutes, stirring occasionally. Serve over hot rice.

New Orleans BBQ Shrimp

When Brian asked me what I was making for dinner, I replied with "Barbecue Shrimp." He looked at me and said "Oh, ok. So are you using the grill?" I told him no and he gave me a quizzical look and said "Oh, are you making barbecue sauce?" Nope. He just shrugged his shoulders, gave in to the confusion and walked off.

You see, New Orleans Barbecue Shrimp has nothing to do with grilling or barbecue sauce. It does have something to do with butter. A whole stick of butter.

Feel your arteries clogging yet? I know I do!

You must serve this shrimp with french bread so that you can soak up the sauce with the bread. Yum. It's the only way.

BBQ Shrimp
2 pounds shrimp
1 stick of unsalted butter, melted
1/2 cup white wine
1/4 cup Worcestershire sauce
1 - 2 Tbsp. hot sauce
1 -2 Tbsp. Cajun Seasoning (Recommend Tony Chachere's)
2 - 3 cloves garlic, minced
Juice of one lemon
2 Tbsp. black pepper

Preheat oven to 400 degrees. Mix the butter, wine, Worcestershire sauce, hot sauce, garlic, lemon juice and seasonings in a large bowl. Pour about half the mixture into a large baking dish. Place the shrimp into the baking dish and pour remaining sauce on top of shrimp. Bake for 20 minutes or until shrimp are pink, stirring twice. Serve with french bread for dipping.