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Showing: A Southern Fried Chicken - Cajun Boudin

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A Southern Fried Chicken

Submitted by: jason

Living In: Paris, Texas, USA

A cut-up chicken dredged in buttermilk and seasoned flour, then deep fried to perfection.

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Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the Boston butt) for larger crowds. The sauce skimmed off the top is very, very hot and can also be used to make terribly hot chicken wings.

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Alligator in Garlic-Wine Sauce

Submitted by: Robert

Home Town: Toronto, Ontario, Canada

Living In: Brantford, Ontario, Canada

Alligator sauteed with garlic flavored oil comes together with white wine sauce - excellent served over a bed of rice or pasta.

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Ann's Shrimp Etouffee

Submitted by: Ann Cooper

Shrimp, onions, celery and mushrooms, seasoned with paprika, garlic and crushed red pepper. Great over steamed rice.

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Arroz con Pollo II

Submitted by: Sussell

Chicken and rice simmered with saffron, tomato sauce, bell pepper, onion, garlic, peas and beer.

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Audry's Shrimp Stew

Submitted by: Merwin Chambers

This is a recipe taught to my by my mother-in-law, Audry Falgout. It has a great flavor and for being a South Louisiana recipe in well seasoned but not overly seasoned. The darker you cook your roux, the deeper the flavor. This may seem like a long time to cook shrimp but it works. In our family it is typically served over hot cooked rice with potato salad on the side.

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Baked BBQ Fried Chicken

Submitted by: Jenny Sook

This is a wonderful Southern treat in which everyone will enjoy! Remember, you can also eat the chicken without the BBQ sauce as well.

Not Yet Reviewed!
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Baked Chicken and Okra

Submitted by: HOMEKEEPER

A country-style dish with chicken pieces, okra, tomatoes, and rice, baked until the chicken falls off the bone.

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Baked Cod with Roasted Red Pepper Horseradish Sauce

Submitted by: Scott in MA

Home Town: Pepperell, Massachusetts, USA

A baked cod dish that's busting with flavor! Fillets are seasoned with garlic pepper, then bathed in a spicy red pepper and horseradish sauce, topped with a Cajun breading, and baked until golden brown.

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Barbequed Pork Ribs

Submitted by: Robbie Rice

Home Town: Dayton, Ohio, USA

This is an excellent dish for a barbeque party. Make the ribs in advance, and when your guests have arrived, all that's left is to grill them. You'll have them wondering how they got so tender and tasty so fast.

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Barlow's Blackened Catfish

Submitted by: INDIANABARLOW

A Cajun spice mixture transforms blackened catfish fillets into a baked Southern delight!

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Becca's Chicken-Fried Pork Chops

Submitted by: harperfamiy

Living In: Plano, Texas, USA

The traditional chicken-fried technique is used with pork chops, and the southern-style breaded chops come out tender, crispy, and golden brown.

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Best Bourbon Chicken

Submitted by: Rikster67

Home Town: Oklahoma City, Oklahoma, USA

Living In: Erie, Pennsylvania, USA

Chunks of chicken breast are simmered in a fruity, zesty sauce made with sippin' whiskey liqueur for a Southern treat.

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Boiled Crawfish

Submitted by: Venita Marie

Home Town: Los Angeles, California, USA

Living In: Lancaster, California, USA

I learned this Southern style of cooking from my mother-in-law. Live crawfish are the best, but you can also use thawed, frozen whole crawfish. Just pinch the tails and suck the heads to eat. You can also cook crab, lobster, or shrimp this way.

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Bourbon Chicken Dish

Submitted by: sal

Chicken breasts baked with creamy soups, mozzarella cheese, butter and bourbon whiskey in a simplified version of this New Orleans favorite.

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Bourbon Street New York Strip Steak

Submitted by: Mark Daniel

Home Town: Atlanta, Georgia, USA

Living In: Kennesaw, Georgia, USA

New York steaks are marinated in bourbon and brown sugar, then grilled. The result is a tender, sweet cut of meat, with a slightly crunchy crust that is irresistible

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Bourbon Street Rib-Eye Steak

Submitted by: Nokomo

Rib-eye steaks are marinated in a sweet and savory bourbon whiskey marinade, then quickly grilled to smoky perfection for a New Orleans-inspired meal.

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Breakfast Grits

Submitted by: jen

There 's always a first time, and if this is yours, go for it. This recipe is great. Simple and tasty, just the way grits should be.

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Brown Bean Chowder

Submitted by: Tonysgirl

This bean chowder is similar to chili. It's one of the most popular dishes at Tulsa Public Schools. Those of us growing up in the 60's and 70's remember it fondly as a favorite treat. A real stick-to-your-ribs comfort food. Tradition dictates that it is served with cinnamon rolls. This was given to me by my grandmother who was a dietician/cook for over 40 years.

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