Southern Girl Cooking

4 notes

Chicken Marsala 4 boneless chicken sliced 1/4th inch thick 1/4 cup of flour Salt Pepper 1 tabkespoon Oregano 1 tablespoon Basil 8 tb butter 4 tb olive oil 2 cup sliced mushrooms 1 cup Marsala 1/2 cup sherry Mix flour, salt, pepper, oregano, and basil. Coat chicken. Melt butter and olive oil in skillet. Brown chicken. Then sauté mushrooms. Pour marsala wine and sherry and simmer 20 minutes while occasionally stirring. Source: family recipe

Chicken Marsala

4 boneless chicken sliced 1/4th inch thick
1/4 cup of flour
Salt
Pepper
1 tabkespoon Oregano
1 tablespoon Basil
8 tb butter
4 tb olive oil
2 cup sliced mushrooms
1 cup Marsala
1/2 cup sherry

Mix flour, salt, pepper, oregano, and basil. Coat chicken. Melt butter and olive oil in skillet. Brown chicken. Then sauté mushrooms. Pour marsala wine and sherry and simmer 20 minutes while occasionally stirring.

Source: family recipe

3 notes

I love Cajun food! Living in New Orleans and having such yummy local food is exciting! I suggest anyone who has never had étouffée to cook this. I am pretty biased, but Louisiana creole and cajun food is the best. It’s so easy to make as well. The hardest part is not burning the roux. I definitely suggest this as a Sunday dinner. This recipe will take about 2 hours. So my game was off because my étouffée would not thicken for anything! I went to reach for the trusty corn starch and realized we were out. So whatever it’s more of a gumbo. This has never happened before!! But yours should come out thicker. I make this recipe all the time and today I just must be off Crawfish étouffée 1.5 pounds of crawfish 1 stick of unsalted butter 3/4 cup of flour 2 cups of Guidry’s cuts (this is a mixture of chopped onion, bell pepper, garlic, celery, and garlic in case for those who do not have this in their grocery, it may be a new Orleans thing!) 1/2 green bell pepper chopped 1/2 red bell pepper chopped 3 cloves of minced garlic 1 bunch of green onions chopped 32 ounces of seafood stock 2 tablespoons of Worcesterchire sauce 10 splashes of hot sauce 1 tablespoon of Tonys 2 bay leaves Rice Roux: Melt butter in pan. Add flour. Stir non stop until roux turns to a caramel color. This should take about 12-15 minutes. The roux creates the color of the etoufe. i decided to cook mine unto the 12 minute mark. If the roux burns, you need to remake it. It will taste burnt. The roux should stay at a watery type consistency. If it begins to become crumbly, then you’ve burnt it. When the roux is finished, your arm should be hurting. Haha. But really, you can’t stop stirring or it will burn. After your roux reaches the desired color, Immediately add Guidry’s fresh cuts, green onion, bell peppers, garlic, and bay leaves to the roux once it’s turned a caramel to milk chocolate color. Tenderize for about 3 minutes. Add Worcesterchire sauce and hot sauce to vegetable/roux mixture. This will help break it up. Summer 2 minutes. Add stock. Let this come to a boil. Add precooked and thawed crawfish tails. Simmer four 1 1/2 half hours until thickened. Serve over white rice. Add hot sauce if needed.

I love Cajun food! Living in New Orleans and having such yummy local food is exciting! I suggest anyone who has never had étouffée to cook this. I am pretty biased, but Louisiana creole and cajun food is the best. It’s so easy to make as well. The hardest part is not burning the roux. I definitely suggest this as a Sunday dinner. This recipe will take about 2 hours.

So my game was off because my étouffée would not thicken for anything! I went to reach for the trusty corn starch and realized we were out. So whatever it’s more of a gumbo. This has never happened before!! But yours should come out thicker. I make this recipe all the time and today I just must be off

Crawfish étouffée

1.5 pounds of crawfish
1 stick of unsalted butter
3/4 cup of flour
2 cups of Guidry’s cuts (this is a mixture of chopped onion, bell pepper, garlic, celery, and garlic in case for those who do not have this in their grocery, it may be a new Orleans thing!)
1/2 green bell pepper chopped
1/2 red bell pepper chopped
3 cloves of minced garlic
1 bunch of green onions chopped
32 ounces of seafood stock
2 tablespoons of Worcesterchire sauce
10 splashes of hot sauce
1 tablespoon of Tonys
2 bay leaves
Rice

Roux:
Melt butter in pan. Add flour. Stir non stop until roux turns to a caramel color. This should take about 12-15 minutes. The roux creates the color of the etoufe. i decided to cook mine unto the 12 minute mark. If the roux burns, you need to remake it. It will taste burnt. The roux should stay at a watery type consistency. If it begins to become crumbly, then you’ve burnt it. When the roux is finished, your arm should be hurting. Haha. But really, you can’t stop stirring or it will burn.

After your roux reaches the desired color, Immediately add Guidry’s fresh cuts, green onion, bell peppers, garlic, and bay leaves to the roux once it’s turned a caramel to milk chocolate color. Tenderize for about 3 minutes.

Add Worcesterchire sauce and hot sauce to vegetable/roux mixture. This will help break it up. Summer 2 minutes.

Add stock. Let this come to a boil. Add precooked and thawed crawfish tails.

Simmer four 1 1/2 half hours until thickened. Serve over white rice. Add hot sauce if needed.