The idea behind this book, first published way back in 1991, is that Chef Paul goes across America, and takes all of the famous recipes we are used to, and he 'seasons' them Cajun style. The result is a list of recipes you are familiar with but have been jazzed up quiet a bit.
I have to say... I've always loved this book, and really enjoy the concept. I highly recommend it.
So I found his recipe for New World Chicken Fricassee. Now... I am not familiar with common Fricassee, so this is not a recipe I'm witnessing evolve from plainness to something special. It's just a recipe I'm taking out of the book and cooking.
Now I mentioned in the last post that I need to start doing a Star System for how well I like the recipe. Star systems are a little overrated actually. First of all... they only tell you what I thought of it. You might think something totally different. Also, it only tells you what I thought at the moment. Some recipes take repeated preparing and eating for their magic to attach to our souls.
So right now you will see I gave this recipe three stars out of 5. It was the first time I made it. Everyone who ate it loved it, really enjoyed it. Then why only three? Three is a good score for me. I like it. I just don't know that I will ever make it again. I think you have to want to make it again and again for it to be 4-5 stars.
So here is the recipe. Of course I've changed it from what Paul did, which he would expect me to do!
SEASONING MIX
1 tablespoon of salt
2 teaspoons of paprika
1 1/2 teaspoons of garlic powder
1 teaspoon of onion powder
1 teaspoon of black pepper
1 teaspoon of white pepper
NOTE: The list above, minus the Paprika, is the base of almost all Cajun cooking. Each spice mixture has a healthy mix of salt, garlic, onion, black and white pepper. Often Red pepper is added to really round the taste out. If you make spice mixtures in the Cajun tradition, start with a 1:1:1 ration of these and you will have a great base spice mixture every time. Then whatever else you add with build individual flavors on top of your foundations.
1 teaspoon dry mustard
1 teaspoon marjoram
NOTE: I almost never have recipes that use Marjoram. But I love the smell of it. I think I should use it more often.
1/2 teaspoon of Tarragon
NOTE: I've become a big fan of tarragon with chicken. Tarragon alone seasoning chicken in a wine sauce is amazing.
1/4 teaspoon of ground allspice
INGREDIENTS
2 pounds of chicken without bones
Olive Oil
2 Onions chopped
1 cup of Celery chopped
2 cups of sliced carrots
5 small bay leaves
2 cups of pearl onions (I used a frozen bag of them, pre-pealed and everything. Only way to do it!)
1 small can of mushrooms (I only had 1 can, I would have liked to use more)
2 teaspoons of fresh garlic minced (or garlic from a jar which I used)
1/2 cup of flour
4 cups of chicken stock
2 cups of heavy cream (I used half and half)
You can obviously substitute different vegetables here. Bell Peppers come to mind. Also different proportions. Also tomatoes. I actually added a can of cut green beans. I love canned green beans for some reason. Isn't that weird?
DIRECTIONS
Mix the spices together, then put a good portion on the chicken rubbed in with your hands. Heat the oil in a big pan, and then brown the chicken. Take the chicken out, and add the vegetables in layers. Put some in and cook with some spice mixture 4-5 minutes, then add another layer. Usually three layers, so you get three different textures of food in your cooking. When you've cooked the vegetables enough, throw in the garlic and flour, mix it together, and then add the stock and put the chicken and accumulated juices back into the pot. Bring to a boil. Add the cream... and bring back to a boil.
Simmer for about 20 minutes, or until the chicken is tender.
We ate this over noodles, out on the porch with my family, as a comfort food, and it was well received. Three out of four stars. Don't know that I will make it ever again... but I can say I really enjoyed it. If you try it, let me know how you liked it and what your subtractions and additions were!
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