Delectable Recipes

Recipes

Whole Creole Chicken with Broccoli and Sweet Potato Wedges

Whole chicken

½ onion – chopped

1 rib of celery – chopped

1 carrot stick – chopped

½ tsp thyme

½ tsp salt

½ tsp pepper

4-5 Tbsp. Chef Butcher's Creole Seasoning

2 units of fresh broccoli

2 large sweet potatoes

Vegetable oil

Cinnamon

Brown sugar

Place the chopped vegetables and thyme inside of the chicken. Rub the entire chicken down with Chef Butcher's Creole Seasoning and sprinkle with salt and pepper. Bake at 400 degrees for 30 minutes, turn the oven temperature down to 350 degrees and bake for 1 to 1 ½ hour until done.

Bring water to a boil, and then add broccoli and salt. Cook for 3 to 4 minutes, remove from heat, place broccoli in ice water for 5 to 7 minutes, and then remove it. Reheat before serving.

Wash sweet potatoes, cut them into wedges, rub them with vegetable oil, and place it on the baking tray. Sprinkle with cinnamon and bake for 30 – 45 minutes at 350 degrees. Remove from the oven and sprinkle with brown sugar.

Chicken Andouille Jambalaya

8oz diced chicken breast

4oz andouille sausage – cut in slices

2 tbsp. vegetable oil

3 cups white rice

½ cup water

3 cups Creole sauce

¼ tsp black pepper

¼ tsp salt

1 tsp Chef Butcher's Creole Seasoning

Heat vegetable oil in the skillet, add chicken breast first and cook for 3 minutes and then add the andouille sausage and continue to cook. Add white rice and water to start the steaming process for 2 – 3 minutes. Add creole sauce, black pepper, and salt. Let simmer for 6 minutes. Finish the dish by adding Chef Butcher's Creole Seasoning. For a spicier Jambalaya, add more Chef Butcher's Creole Seasoning. Remember to taste as you go!

Creole Sauce

1 medium green bell pepper – medium diced

½ onion – medium diced

2 ribs of celery – medium diced

1 garlic clove – chopped fine

2 cups tomato puree

1 cup diced tomato

2 cups water

½ tsp basil

½ tsp oregano

1 tsp sugar

¼ cup olive oil

2 Tbsp. Chef Butcher's Creole Seasoning

½ tsp salt

Add olive oil, bell peppers, onions, celery, garlic, sugar, basil, and oregano to the saucepan and cook for 3 to 4 minutes on medium heat. Add tomato puree, diced tomato, and water and let simmer for 10 to 12 minutes. Add salt and Chef Butcher's Creole Seasoning, let simmer for 2 to minutes, and then remove from heat.

For more of a spicier creole sauce, add more of Chef Butcher's Creole Seasoning.

Cheese Grits

1 cup grits

1 cup shredded cheese

2 cups water

1 tsp salt

½ stick butter

Bring 1 cup of water to a boil. Add grits, salt, and butter to the boiling water. Whip grits while cooking. As grits thicken, add the remaining cup of water while continuing to whip the grits for 10 to 12 minutes. Finish by adding in cheese.

Rice

2 cups white rice

3 cups water

Add ingredients to the saucepot and bring to a boil for 10 to 12 minutes. Stir the rice and then remove it from heat. Keep the lid on the pot.