Posted by Jaide Reina Jones on Sunday, July 1, 2012,
In :
Cajun Recipe
Ingredients
- 2 tablespoons olive oil
- 1 1/2 pounds chicken legs, cut up
- 1 white onion, thinly sliced
- 1/2 pound walnuts, toasted and finely ground in a food processor
- 1 teaspoon salt
- 4 cups pomegranate juice
- 1/2 teaspoon cardamom (optional)
- 2 tablespoons sugar (optional)
Directions
- Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to ...
Hi there! I am a New Orleans native now living in Lake Charles! I started cooking when I was 5 years old & have loved it from that very first day. When I am on stage (in the kitchen), my accent flows as thick as gumbo roux and I toss out one-liners as easily as I toss shrimp into my big black cooking pot. My clients laugh, learn and after I'm done get to eat the “show” – a meal that could include crawfish, alligator, crab, shrimp or other justly famous Louisiana delicacies. I have served my spicy Cajun fare to senators and congressman, movie stars and music luminaries. I am available for travel but only in the U.S. I am also open to be hired on to be your Sultry Chef!!
"Y'all come back now, ya hear!"
