Monday, February 17, 2014

Recipe: Cajun Country Glenna's Chicken Stew

Another from John and Glenna Uhler's Royal Recipes from the Cajun Country (1969) who say:
One day His Majesty was having Sunday dinner with his friends, the Uhlers (who live on the other side of the bayou), and he was served baked chicken (down the bayou, EVERYBODY cooks chicken on Sunday). Well, when they had finished eating, there was some chicken left over (horrors!) and if there’s anything the King can’t stand (aside from the royal Prime Minister) it’s something going to waste in the kitchen. So he rolled up the Royal Sleeves and with ole Glenna’s help he worked up this recipe. And ole Glenna thought it was so good that His Majesty graciously let her take credit for it so that she could get her name in his cook book. (He figured she’d probably take credit for it anyhow, being a woman and all.)
“This stew may be served in pattie shells or over rice or hot cornbread.” 


A whole fresh chicken, or the carcass of a leftover chicken which still has lots of meat, boiled until the meat begins to fall off the bones, meat skinned and deboned, chopped into small pieces, 1 C stock reserved 

3 Tbsp cooking oil 
3 Tbsp flour 
1 C onion, chopped fine 
½ C celery, chopped fine 
½ C shallots, chopped fine 
2 Tbsp bell pepper, chopped fine 
1 tsp salt (or to taste) 
1/8 tsp black pepper 
½ tsp seasoned salt 
1 tsp Accent 
½ tsp garlic puree or powder 
1 Tbsp Worcestershire sauce 
1 Tbsp sugar 
½ tsp Tabasco (or more, to taste) 
4 oz mushrooms, chopped (drained if canned) 
1 tsp Kitchen Bouquet 

Heat oil in a large deep iron skillet, and flour, and cook roux until chocolate brown, stirring constantly. Add onion, celery, shallots, and bell pepper, and cook slowly until vegetables are tender. Add reserved chicken stock and chicken meat. Season with salt, black pepper, seasoned salt, Accent, garlic puree or powder, Worcestershire sauce, sugar, Tabasco, mushrooms, and Kitchen Bouquet, and cook very gently for at least 30 minutes.

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