Low Country Boil at Elise's House

14 cups of water
1/4-1/3 cups Old Bay seasoning
1 bay leaf
4 garlic cloves,
3-4 pd red skinned potatoes quartered with skin left on
2 pd Andouille and Kielbasa sausages
4 ears of corn 
2 pd shrimp, deveined with shell still on

3 lemons, cut in half
Yesterdays newspaper, spread over table top
1 loaf Crusty Artisan Bread
Butter

Wash the potatoes real good, slice the potatoes in half

Take three fresh corn cobs and slice in half

Take the sausage links and slice in 1 1/2 inch pieces.

In a stock pot enough water to cover all the ingredients.  Add the seasoning and bring water to a hard boil, then add the garlic cloves, bay leaf, potatoes, corn, Kielbasa, salt and pepper.  Simmer for an hour.

Add the corn and let boil for 10 minutes.

 

Finally add the shrimp and let boil for 3 minutes then drain all the liquid

 Pour drained ingredients onto newspaper.   Sprinkle with lemon juice (we completely forgot this step, ugh!!)  Serve with bread and butter

We spent a lovely evening at our daughter's house.  She invited us over for dinner on this Memorial Day.  She told us she was making Low Country Boil.  I had to google it, I never heard of it.  She sent me a picture of one she had pulled off the internet and WOW!!  My eyes bugged out and my mouth was already salivating.  It looked delicious!!  I couldn't wait.  After a morning full of yard work, hubby and I worked up an appetite and we were more than ready to eat when we got to her house.  The aroma was amazing and fortunately we didn't have to wait long when we got there, it was all ready to go.  Suffice to say, this will be a Memorial Day tradition from now on!

I pray you had a blessed Memorial Day

i Savor the Weekend

Cajun Chicken Pasta Revised

2 large chicken breasts, bone in (or 3 medium ones)
3 tsps. Cajun spice, more for taste
1 l6. oz box of Fettucini
2 tbsps. butter, room temperature
2 tbsps. olive oil
1 whole green bell pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced
1/2 large red or yellow onion, diced
3 garlic cloves, minced
4 Roma tomatoes, diced
2 cups low sodium chicken broth
1/2 cup of white wine
1 cup heavy cream
Cayenne pepper to taste
Kosher Salt and Freshly ground Pepper to taste
Chopped fresh Parsley to taste

Preheat oven to 325 degrees.

 

Take the two chicken breasts and rub 1 tbsp. butter all over them, including underneath the skin, as far as you  can get without tearing into it.  Sprinkle generously with the Cajun spice, salt and pepper.  Drizzle with olive oil.  Place them in a large heavy ovenproof skillet and roast them for 1 hour, 20 minutes, uncovered.  When done take them out of the pan (reserve the pan juices) and place them on a dish and keep them covered.  I was hoping to keep them hidden from my hubby but he couldn't stay away, I had to finally chase him away. I couldn't blame him though, this is the best way to cook chicken in any recipe.  The meat was SOOOOO savory, juicy and literally, FINGER LINKIN' GOOD!!!  After the chicken has cooled off a bit, cut it into bite size pieces.  Set aside (and hide from hungry hubbies), keep covered.

Start cooking the whole box of pasta according package directions.  In the meantime, add another tbsp. of butter until it melts.  Then add the bell peppers, onion, and garlic to the pan juices and cook on medium heat. Stir for 3-5 minutes.

Add the tomatoes, stir in for another minute.  Remove the vegetables from the pan and set aside.

To the same pan, add the broth, white wine and the heavy cream and blend well.

Return the vegetables to the pan and gently blend in and simmer over medium heat.

 Keep stirring for about 5 minutes as the liquid thickens.  By this time the pasta should be ready.

Add the chicken and gently stir in

Carefully add the pasta and blend well

until it looks like this.

Place in favorite platter bowl, sprinkle with fresh Parsley and serve immediately.

I couldn't wait to use my new platter that I bought on sale at Macy's and what a perfect recipe to go with it, they blend in well together.

This recipe is adapted from the Pioneer Woman, and I have featured it before but this time I roasted the chicken instead of using boneless breast, cut into pieces and fried in a pan.  Roasting the chicken makes this recipe come out SOO much better if that's even possible.  We love this recipe and I have shared it with others who have shared it with others and so it ends up being a well known dish in our circle of friends - thanks to Ree Drummond, Pioneer Woman!  Have a great weekend and remember to savor every moment!

Cajun Chicken Revisted

(printable recipe)

I'm tired....

It's late.....

My PC is kapoot.....

I've been working with my daughter's iMac all.....ALL day, just to be able to get this post and pics up.

I'm frustrated......

So I took a break to make this dish so that I can feed my family plus have some leftovers to take to work this week.  This is one of those recipes that just gets better and better day to day, so I'm looking forward to having it for a couple of days :)

I miss my PC but it should be up and working pretty soon.  I've got so much to blog about.

Have a great week!!

P.S.  I forgot to mention earlier that the reason I am re-posting this recipe is because it's become a favorite to many a co-worker, their families as well as some of the football student-athletes here at my office.  Maybe it'll become a favorite of yours too.  Thanks again to Pioneer Woman who shared this on her blog.