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Started By
Message
re: Cajun Power jarred chicken stew
Posted on 1/21/21 at 11:59 am to jvargas
Posted on 1/21/21 at 11:59 am to jvargas
As I mentioned earlier in the thread, the company emailed me that the smothered chicken is the same as the etouffee except to make the etouffee, you add two sticks of butter.
I couldn't find the smothered chicken. I had two jars of etouffee and 8 pork chops. I seasoned the chops a bit and dusted them with flour. Browned them in a little oil and set aside. Then, I added two jars of the etouffee to the pan and scraped all the fond from the pan into that sauce. Returned the chops to the mixture and simmered until the chops were tender. The sauce reduced a bit and thickened more than I prefer, so I added one can of chicken broth which did the trick.
End result was a big pan of very tasty smothered chops with lots of good gravy.
I couldn't find the smothered chicken. I had two jars of etouffee and 8 pork chops. I seasoned the chops a bit and dusted them with flour. Browned them in a little oil and set aside. Then, I added two jars of the etouffee to the pan and scraped all the fond from the pan into that sauce. Returned the chops to the mixture and simmered until the chops were tender. The sauce reduced a bit and thickened more than I prefer, so I added one can of chicken broth which did the trick.
End result was a big pan of very tasty smothered chops with lots of good gravy.
1
Posted on 1/21/21 at 12:34 pm to Gris Gris
they didnt have any of the stew at the store so I took the chicken gumbo and did the following
3 jars chicken gumbo recipe
filled 1 jar with chicken broth, shook into all the jars to get the little bit left
1.5 lbs chicken breast cubed
1 lbs deer sausage
1 lbs pork tasso
1 jar of the pre cut trinity
sauteed the meats and the trinity on medium while i had the sauce simmering. Slowly added the sauce to the meats a cup at a time, simmering and really thickening it in the black iron skillet. Continued until it was a thick thick stew and dark as the pan.
I would cook it until it started sticking, then add another cup of the simmering stew to deglaze.
Put it over rice and the whole family loved it. Was a little spicy for a couple but the rice helped. Will 100% serve again.
3 jars chicken gumbo recipe
filled 1 jar with chicken broth, shook into all the jars to get the little bit left
1.5 lbs chicken breast cubed
1 lbs deer sausage
1 lbs pork tasso
1 jar of the pre cut trinity
sauteed the meats and the trinity on medium while i had the sauce simmering. Slowly added the sauce to the meats a cup at a time, simmering and really thickening it in the black iron skillet. Continued until it was a thick thick stew and dark as the pan.
I would cook it until it started sticking, then add another cup of the simmering stew to deglaze.
Put it over rice and the whole family loved it. Was a little spicy for a couple but the rice helped. Will 100% serve again.
Posted on 1/21/21 at 1:32 pm to lsu777
I'm not so sure the chicken gumbo isn't the same as the smothered chicken and etouffee. They look just alike.
Posted on 1/21/21 at 1:53 pm to Gris Gris
I just saw the smothered chicken one at the store, but couldn't remember if that one had been mentioned in here so I didn't get it. Next time.
I did pick up the Cajun Spaghetti one. Everything else they carried by the brand was sold out (chili, stew, etc.).
I did pick up the Cajun Spaghetti one. Everything else they carried by the brand was sold out (chili, stew, etc.).
Posted on 1/21/21 at 2:17 pm to LouisianaLady
I don't think I'd use the etouffee for crawfish, but it's just fine for smothered chicken or pork.
Posted on 1/21/21 at 9:13 pm to wutangfinancial
quote:
What size jar is enough to serve 2? I'm going to purchase some online but I'm not sure on portion sizes.
The quart jars will feed at least four when prepared with meat. That may sound like too much for you, but you get a jar with the deal that you can store the leftover in for another time.
Posted on 1/22/21 at 10:18 am to Gris Gris
quote:not sure either, but I only added 1/3 the water it called for and it was still way too thin imo to be a stew. tasted fricking good though.
I'm not so sure the chicken gumbo isn't the same as the smothered chicken and etouffee. They look just alike.
Posted on 3/12/21 at 11:06 am to Btrtigerfan
quote:Last night, I did not use enough meat, and had a lot of the gravy left over. Decided to put raw rice in there with a little more added water. Brought back to a boil then covered on low for 15 minutes. OMG. Talk about a fantastic rice recipe.
The quart jars will feed at least four when prepared with meat. That may sound like too much for you, but you get a jar with the deal that you can store the leftover in for another time
Oh, had added a bunch of mushrooms too. Highly recommend.
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