I decided to cook a yummy birthday dish for our pal and cook-extraordinaire metalwing! This was a big stretch for me but it was generally problem free (disclaimer below) and worth every second of the prep and process! OMG...delicious! I'm ready to cook a real live recipe again sometime soon! Anyone having a birthday?

From Chef Paul Prudhomme's Louisiana Kitchen
Cheese and Hot Pepper Chicken
Makes 8 Servings

Seasoning Mix:
1 T salt
1 t onion powder
1 t garlic powder
1 t dry mustard
1 t cayenne
1/2 t white pepper
1/2 t black pepper
1/2 t thyme
1/2 t oregano
1/4 cinnamon

1 1/4 C flour
2 (2.5-3#) chickens, cut into 16 pieces at room temperature
Vegetable oil for frying
2 2/3 C chopped bell pepper IN ALL
2 C chopped onions
1 C chopped green chilies IN ALL
2 Bay leaves
2 t salt
2 t minced garlic1/1/2 t cayenne
3/4 t white pepper
3/4 t black pepper
2 T finely chopped jalapeno pepper (1 large or 2 small)
4 C chicken stock IN ALL
1 1/2 C heavy cream
1 C Dairy Sour Cream
1 1/2 C grated Monterrey Jack or other non-processed white cheese
1 1/2 C grated cheddar

4 C Cooked Rice

Thoroughly combine the seasoning mix ingredients in a small bowl, breaking up any lumps. Combine 1 T of the mix with the flour in a plastic or paper bag and set aside. Remove any excess fat from chicken pieces. Sprinkle the remaining seasoning mix evenly on the chicken, patting it in by hand. Dredge chicken in the seasoned flour. Reserve leftover flour.

Heat 1/2 inch o foil in a large skillet to 350 degrees. Fry the chicken in batches, large pieces and skin side down first, just until light brown and crispy, about 2-4 minutes per side. (Lower heat inf drippings in pan start to brown; you will use the drippings in the cream sauce and need them to remain light in color and taste so they won't dominate the cheese, peppers and cream flavors.) Drain on paper towels.

Carefully pour the hot oil in to a glass measuring cup, leaving as much sediment as possible in the skillet; return 1/2 C hot oil to the skillet. Add 2 CUPS ONLY of bell peppers, the onions and 2/3 C ONLY of the green chilies; turn heat to high and stir well to mix vegetables with the sediment on the pan bottom. Cook until onions start to brown, about 6-8 minutes; stirring occasionally. Add the bay leaves, salt, garlic and the red, white and black peppers; stir well. Then sprinkle 3 T of the reserved flour on the vegetable mixture and stir thoroughly. Stir in the jalapeno peppers and cook about 2 minutes, stirring occasionally (lower heat if sticking excessively). Stir in 1 CUP ONLY the stock and scrape pan bottom well. Stir in 2 CUPS ONLY more stock and stir. Remove from heat.

Place the chicken in a 5 1/2 Qt saucepan or large Dutch oven. Add the vegetable mixture and the remaining 1 C stock to the chicken; stir well. Bring to a boil and then simmer over low heat for 15 minutes, stirring occasionally and being careful not to let mixture scorch. Add the remaining 2/3 C bell peppers, 1/3 C green chilies, the cream and the sour cream. Bring to a boil over medium heat, stirring fairly constantly. Then stir in the cheeses and cook just until the cheese melts, stirring constantly. Serve immediately, allowing about 1/2 C rice and 2 pcs chicken per serving, topped with about 2/3 C sauce. (Leftover sauce is wonderful over vegetables.)

I used skinned and trimmed chicken thighs, confess to my continuing struggle with roux-type flour/veg/oil mixes not sticking (yes...THAT was the "disclaimer") so keep that moving and SCRAPE the bottom...stirring doesn't do it!

I would add that the leftover sauce is good on about anything. Food is a civilized way to consume it but if you must eat it straight from a spoon, feel free...

This dish is NOT SPICY HOT AT ALL! Don't be afraid to use exactly the pepper blend called for. It's an absolute perfect balance!

Thanks ... this will definitely be the next dish I prepare ...

Question: In order to keep measurements correct, the 'T' is referring to 'Tablespoon' and the 't' is referring to 'teaspoon', right ... ?

Just want to make sure before I start my prep ...

Sure not too spicy, huh? You think I believe that one when it is a recipe from Joe??

HEY Jayne!!! Your kids like my recipes! The above recipe is from Paul Prudhomme, not me. I just suggested it because I thought Glenda would like it and it is a good example of Cajun cooking.

I bet your kids would like this one too!!!!!

BTW. Once Glenda moved to Texas I found out she was a possum!

From the post stats, it's only been 29 days since I last posted this...meaning the last time I made this dish. Apparently, it's becoming a "regular" for me.

Tonight I substituted 5 boneless, skinless chicken breasts (cut in half...nice small serving pieces that fry up easily) and also used a non-stick pan (against Paul's recommendation.) I kept everything else the same, even though it was substantially less chicken then called for in the original recipe. It all worked great and it was DELICIOUS once again - slightly more intense flavor but really, just wonderful! I did note that it took more time to brown the onion mixture after adding it to the pan post-chicken frying and it LOOKED a little too greasy until I added the flour mixture and moved forward with the rest of the recipe.

This guy is a genius. If you haven't tried this recipe, you really ought to.

I am going to go put on my jammies and kick back in a haze of satiated bliss...
Goodnight, all!

Did your kids like it?