Best Louisiana Chicken And Corn Recipes

LOUISIANA CHICKEN AND CORN

Steps:

• Rinse and dry chicken.
• Combine salt, cayenne and flour.
• Dust chicken with flour mixture.
• Heat oil in large skillet on medium heat.
• Add chicken.
• Cook until browned on both sides and no longer pink in center.
• Place on serving platter and keep warm in low oven.
• Add onion, corn and parsley to skillet drippings.
• Cook and stir about 3 minutes until onion is lightly browned.
• Spoon over chicken.
• Increase heat to high.
• Add chicken broth, lemon juice, basil and thyme to skillet.
• Cook until reduced to about half.
• Add corn starch mixture and stir until thickened.
• Place rice on a plate.
• Top with chicken and corn mixture, then pour some of the sauce over all, topping with some chopped green onion and a few drops of red pepper sauce.

CORN MAQUE CHOUX

Steps:

• In a large skillet, cook bacon over medium-high heat until crisp, 7 to 8 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving 2 tablespoons drippings in skillet.
• Add butter to drippings, and heat over medium heat until butter is melted. Add bell pepper, onion, and celery; cook, stirring occasionally, for 4 to 5 minutes. Add corn and garlic, and cook, stirring frequently, until vegetables are tender, 5 to 6 minutes. Add cream, salt, black pepper, and cayenne, and cook, stirring frequently, until cream has reduced slightly, 3 to 4 minutes.
• Crumble bacon, and stir into corn mixture. Season to taste with salt and black pepper. Garnish with oregano, if desired.

LOUISIANA CHICKEN

Steps:

• Brown the chicken pieces in the oil.
• Remove the pieces.
• Stir the flour into the drippings and cook until brown.
• Add the celery, pepper and onion and cook until tender.
• Add the soup powder, water, salt and paprika, bring to a boil.
• Cook for 5 minutes.
• Place the chicken in a baking dish.
• Pour the sauce over the chicken, bake uncovered for 45 minutes, basting often and skimming fat.