Posted by Jaide Reina Jones on Sunday, October 3, 2010,
In :
Cajun Recipe
Ingredients:
2 WHOLE CHICKENS
2 LB FRESH GROUND PORK
2 LB GROUND CHUCK
2 cups diced ONIONS
1 cup diced BELL PEPPER
1 cup diced GREEN ONIONS
1 cup diced CELERY
4 BOXES Jiffy cornbread mix
Directions:
- Boil chickens in a stock pot with water, salt, pepper, and 1 large cut up onion top. Cook till meat is tender take chickens out and allow to cool.
- Debone chickens and cut meat into bite sized pieces. Save chicken broth for recipe.
- Cook cornbread according to directions on the box. Crumble in large pieces.
- Br...
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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!"
