Ingredients
1 (4 lb.) chicken
2 c. chopped onions
1 c. all-purpose flour
1 1/2 gal. hot water (approximately)
file to taste
1 c. oil
4 cloves chopped garlic
1/2 c. chopped green onions and parsley
salt
pepper
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Cut up chicken and season with salt, pepper and cayenne. Brown chicken in 1/4 cup oil over medium heat until golden brown. Discard oil. Heat 1 cup oil until warm; add 1 cup flour. Stir constantly until a rich brown (not burnt). This makes the roux, which is basis for Cajun cooking. Add onions and garlic; heat until wilted. Add chicken and hot water and cook in an uncovered pot over low to medium heat until chicken is tender. Five minutes prior to serving, add chopped green onions and parsley. Add a dash of file before serving. Serve with rice.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar