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CAJUN CHICKEN 1 c. regular long-grain rice 1 medium-sized red pepper all-purpose flour 1/2 tsp. chicken-flavor instant bouillon 1 (10 oz.) pkg. frozen cut okra, thawed 1 (6 lb.) roasting chicken 2 Tbsp. butter or margarine (1/4 stick) 3 green onions 2 Tbsp. salad oil 1 tsp. sugar 1/4 tsp. coarsely ground black pepper hot pepper sauce 1 (7 to 8 1/4 oz.) can whole kernel corn, drained parsley sprigs for garnish steamed large shrimp for garnish About 3 hours before serving prepare stuffing: Prepare rice as label directs. Meanwhile, cut green onions into 1/2-inch pieces; chop red pepper. In 2 quart saucepan over medium-high heat, into hot salad oil, stir 3 tablespoons flour. Cook, stirring constantly, until flour is dark brown but not burned, about 5 minutes. Stir in green onion pieces, red pepper, sugar, bouillon, ground black pepper, 1/2 teaspoon hot pepper sauce and 1 teaspoon salt; cook over medium heat until red pepper is tender, stirring frequently. Stir in okra, corn and 1/2 cup water. When rice is done, stir vegetable mixture into rice. Remove giblets and neck from chicken; refrigerate to use in soup another day. Rinse chicken with running cold water; pat dry with paper towels. Spoon some of the rice stuffing lightly into neck cavity. Fold neck skin over stuffing; fasten neck skin to back with skewer. With chicken, breast side up, lift wings up toward neck, then fold under back of chicken so they stay in place. Spoon stuffing lightly into body cavity. (Bake any leftover stuffing in covered, greased small casserole during the last 30 minutes of roasting chicken.) Close by folding skin lightly over opening; skewer closed if necessary. With string, tie legs and tail together. Place chicken, breast side up, on rack in open roasting pan. In small saucepan over low heat, heat butter or margarine until melted; stir in 2 teaspoons hot pepper sauce. Brush chicken with some butter mixture. Roast chicken in 350 degrees oven about 1 1/2 hours or until thickest part of leg feels soft when pressed with fingers protected by paper towels, brushing occasionally with remaining butter mixture. Start checking for doneness during the last 30 minutes of roasting. (If using meat thermometer, chicken is done when thermometer reaches 175 degrees to 180 degrees.) When chicken is done, remove to warm platter; keep warm. Prepare gravy: In small bowl or 2-cup glass measuring cup, stir 1 1/2 cups water with 2 tablespoons flour and 1/4 teaspoon salt. Skim fat from drippings in roasting pan. Stir flour mixture into drippings, stirring to loosen brown bits from bottom of pan. Cook over medium heat, stirring constant- ly, until gravy thickens slightly and boils. Pour gravy into gravy boat. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |