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न्यूज Balhara, New Orleans, LA, United States, Rohtak (2025)

30/08/2025

Smothered Okra with Sausage & Shrimp

Ingredients

Meat
• 1 lb Sausage
Seafood
• 1 lb Shrimp
Produce
• 1 Bell pepper
• 1 clove Garlic
• 1 tsp Garlic powder
• 3 cups Okra
• 1 Onion
• 1 tsp Onion powder
• 1 can Tomatoes
Canned Goods
• 1/2 cup Chicken stock
• 2 tbsp Tomato paste
Baking & Spices
• 1 tbsp Cajun seasoning
Dairy
• 2 tbsp Butter
Other
• 1 tsp Accent

30/08/2025

Creole Daube

Ingredients

Meat
• 3 lbs Chuck, boneless roast
Produce
• 1 Bay leaf
• 1/4 cup Bell pepper
• 1 Celery, rib
• 2 Garlic cloves
• 2 Green onions
• 1 cup Onion
• 1/4 cup Parsley
Condiments
• 1 (8 ounce) can Tomato sauce
Baking & Spices
• 1 tsp Black pepper
• 1 Creole seasoning
• 1/4 cup Flour
• 1/2 tsp Salt
• 1/4 tsp Sugar
Oils & Vinegars
• 1/2 cup Canola oil
Beer, Wine & Liquor
• 1/4 cup Red wine, dry

30/08/2025

Cajun Smothered Chicken with Brown Gravy

🐔 Cajun Smothered Chicken with Brown Gravy
🛒 Ingredients
For the Chicken:

3–4 lbs bone-in, skin-on chicken thighs or drumsticks (or a whole chicken cut up)

2 tbsp Cajun seasoning (see homemade blend below)

Salt & black pepper to taste

1/2 cup all-purpose flour (for dredging)

1/4 cup vegetable oil or bacon grease (for frying)

For the Gravy (Roux-Based):

1/4 cup flour

1/4 cup oil or chicken drippings

1 large yellow onion, chopped

1 bell pepper, chopped (green is traditional)

2 ribs celery, chopped

4 cloves garlic, minced

3–4 cups chicken stock (low sodium)

1 bay leaf

A few dashes of hot sauce (like Louisiana Hot Sauce or Crystal)

Optional: 1 tsp Worcestershire sauce

🌶️ Homemade Cajun Seasoning:

Mix and store in a jar:

1 tbsp paprika (regular or smoked)

1 tsp cayenne (more if you like heat!)

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme

1 tsp dried oregano

1/2 tsp black pepper

1/2 tsp white pepper

1 tsp salt

👩‍🍳 Instructions
1. Season & Dredge Chicken

Rinse and pat chicken dry.

Season generously with Cajun seasoning, salt, and pepper.

Lightly dredge in flour—shake off excess.

2. Brown the Chicken

Heat oil in a large cast-iron skillet or Dutch oven over medium-high heat.

Brown chicken in batches, 4–5 minutes per side until golden. Don’t cook through—just sear.

Set aside on a plate. Leave about 1/4 cup of drippings in the pan.

3. Make the Roux

Lower heat to medium. Add 1/4 cup flour to the oil.

Stir constantly, cooking until roux is a deep brown—like the color of a Hershey bar (10–15 minutes).

Be patient—don't burn it!

4. Build the Gravy

Add chopped onion, bell pepper, and celery (the “Holy Trinity”).

Cook 5–7 minutes until soft and aromatic.

Stir in garlic, cook 1 more minute.

5. Deglaze & Simmer

Slowly add chicken stock while stirring constantly to avoid lumps.

Add bay leaf, hot sauce, and Worcestershire (if using).

Bring to a simmer and let thicken slightly, about 5–10 minutes.

6. Smother That Chicken

Return browned chicken to the pot. Spoon gravy over the pieces.

Reduce heat to low, cover, and simmer for 45–60 minutes, until chicken is tender and juicy.

Uncover in the last 10 minutes if you want to thicken the gravy more.

🍚 Serve With:

Steamed white rice (a must!)

Potato salad (yes, some Cajuns put it on top the rice)

Cornbread or French bread for soppin’

Collard greens, smothered okra, or green beans on the side

30/08/2025

Chicken Fricassee With Dumplings, A Rustic Cajun Stew

Ingredients

Meat
• 1 Chicken, cut up (5 pounds), large
Produce
• 1/2 cup Bell pepper
• 1/2 cup Celery
• 1 tsp Garlic granules
• 2 Garlic pods
• 1 cup Onion
• 1 Parsley and green onions
Refrigerated
• 1 Egg
Baking & Spices
• 1/2 tsp Baking powder
• 1 Black pepper
• 1/4 tsp Cayenne pepper
• 1 1/3 cup Flour
• 3 1/2 tsp Salt
Oils & Vinegars
• 8 1/3 tbsp Vegetable oil
Dairy
• 1/3 cup Milk
Liquids
• 5 cups Water

30/08/2025

Cajun Chicken Fricassee

🍗 Authentic Cajun Chicken Fricassee Recipe
🛒 Ingredients
For the Chicken:

1 whole chicken (cut into pieces) or 3–4 lbs bone-in chicken thighs & drumsticks

1 tbsp Cajun seasoning (see homemade blend below)

Salt & pepper to taste

1/2 cup flour (for dredging)

1/4 cup vegetable oil or bacon grease

For the Roux & Gravy:

1/4 cup flour

1/4 cup oil or drippings from browning chicken

1 large onion, chopped

1 bell pepper, chopped (green or red)

2 ribs celery, chopped

4 cloves garlic, minced

1 bay leaf

1 tsp thyme

1/2 tsp cayenne pepper (adjust to taste)

4 cups chicken stock (homemade if possible)

Optional: a splash of white wine or a dash of hot sauce

🌶️ Homemade Cajun Seasoning (Make extra and keep in a jar!)

1 tbsp paprika

1 tsp garlic powder

1 tsp onion powder

1 tsp cayenne (go easy if you don’t like it too spicy)

1 tsp black pepper

1 tsp white pepper (optional but traditional)

1 tsp thyme

1 tsp oregano

1 tsp salt

👩‍🍳 Instructions
1. Prep & Season the Chicken

Rinse and pat the chicken dry.

Season with salt, pepper, and Cajun seasoning.

Lightly dredge in flour—just a thin coating.

2. Brown the Chicken

In a large cast iron Dutch oven, heat 1/4 cup oil over medium-high heat.

Brown the chicken in batches, about 4–5 minutes per side. Set aside.

3. Make the Roux

In the same pot, reduce heat to medium.

Add 1/4 cup flour to the oil/drippings and stir constantly.

Cook until the roux turns a dark peanut butter or milk chocolate color. Don’t rush this—it takes 10–15 minutes and is the heart of the dish.

4. Add Veggies & Aromatics

Stir in onion, bell pepper, and celery. Cook until soft (about 5 minutes).

Add garlic, bay leaf, thyme, and cayenne. Cook 1 more minute.

5. Deglaze & Simmer

Slowly add in chicken stock, scraping the bottom of the pot.

Bring to a simmer, stirring until the gravy is smooth.

Return browned chicken to the pot. Spoon some gravy over the top.

6. Smother & Cook Low

Cover and simmer on low heat for 45 minutes to 1 hour, until chicken is tender and gravy is thick.

Uncover the last 10 minutes if you want to reduce the gravy further.

🍚 Serve With:

White rice (a must!)

Potato salad (some folks put it right in the bowl with the chicken)

Hot sauce (on the side)

Fresh French bread or cornbread to sop up that gravy

30/08/2025

Stick-to-Your-Bones Comfort Food

Ingredients

Meat
• 4 Chicken thighs and drumsticks
• 1 tbsp Poultry seasoning
Produce
• 1/2 Bell pepper
• 1 Celery stalks
• 1 tbsp Garlic
• 1 tsp Garlic powder
• 1 Onion, small
• 2 tsp Onion powder
• 2 Potatoes
Canned Goods
• 4 cups Chicken broth
Pasta & Grains
• 1 White rice, Cooked
Baking & Spices
• 1/2 cup All-purpose flour
• 1 tbsp Creole kick seasoning
• 1 tbsp Italian seasoning
• 1 Salt and pepper
Oils & Vinegars
• 1/4 cup Vegetable oil
Dairy
• 1/2 stick Butter

30/08/2025

Classic Cajun Gumbo Recipe: Authentic New Orleans Style Flavor Guide

Ingredients

Meat
• 14 oz Andouille sausage
• 1 lb Chicken thighs or meat from 1 rotisserie chicken, boneless skinless
Produce
• 2 Bay leaves
• 3 Celery stalks
• 6 Garlic cloves
• 1 Green bell pepper, medium
• 1/2 bunch Parsley optional, fresh
• 1/2 bunch Scallions, medium
• 2 tsp Thyme, dried
• 1 Yellow onion, medium
Canned Goods
• 6 cups Chicken broth, low-sodium
Condiments
• 1 Hot sauce optional
Pasta & Grains
• 3 cups White rice, cooked
Baking & Spices
• 1/2 cup All-purpose flour
• 1 1/2 tsp Black pepper, freshly ground
• 1/2 tsp Cayenne pepper
• 1 1/2 tsp Kosher salt
• 2 tbsp Salt-free cajun seasoning
Dairy
• 4 tbsp Butter, unsalted
Other
• – 2 teaspoons filé powder optional

30/08/2025

Louisiana Gumbo

Ingredients

Meat
• 1 lb Sausage, Smoked
Seafood
• 1 lb Lump crab meat
• 1 lb Shrimp
Produce
• 2 Bay leaves, leaves
• 2 stalks Celery
• 4 cloves Garlic
• 1 Green bell pepper, large
• 1/4 cup Green onions
• 1 cup Okra
• 1 Onion, large
• 1/4 cup Parsley, Fresh
• 1 tsp Thyme, Dried
Canned Goods
• 6 cups Seafood or chicken broth
Condiments
• 1 tbsp Hot sauce
• 2 tbsp Worcestershire sauce
Baking & Spices
• 1 cup All-purpose flour
• 1 tsp Black pepper
• 1 tsp Cayenne pepper
• 1 tsp Paprika
• 1 tsp Salt
Oils & Vinegars
• 1 cup Vegetable oil
Other
• 1 teaspoon Filé powder (For thickening and flavor.)

30/08/2025

Louisiana Seafood Gumbo

Ingredients

Meat
• 1 lb Andouille sausage
Seafood
• 6 cups Chicken or seafood stock
• 1 lb Crab meat
• 1 lb Shrimp
Produce
• 2 Bay leaves
• 2 Celery stalks
• 3 cloves Garlic
• 1 Green bell pepper
• 2 Green onions
• 1 cup Okra
• 1 Onion, large
• 1 Parsley, Fresh
• 1 tsp Thyme, dried
• 1 can Tomatoes
Condiments
• 1 Hot sauce
• 1 tbsp Worcestershire sauce
Pasta & Grains
• 1 White rice, Cooked
Baking & Spices
• 1/2 cup All-purpose flour
• 1 tbsp Cajun seasoning
• 1 Salt and pepper
Oils & Vinegars
• 1/2 cup Vegetable oil

30/08/2025

Bayou Style Chicken Sauce Piquante

Ingredients

Meat
• 2 lbs Chicken pieces
Produce
• 1/2 cup Celery
• 1/2 cup Green bell pepper
• 1/2 cup Green onion
• 1/2 cup Onion
• 1/4 cup Parsley
Canned Goods
• 3 1/2 cups Chicken broth
• 6 oz Tomato paste
Pasta & Grains
• 1 Rice, hot cooked
Baking & Spices
• 1/2 cup Bacon grease
• 3 tbsp Creole seasoning
• 1 cup Flour
• 1 Kosher salt and black pepper, freshly ground
• 1/2 tsp Red pepper
• 1/2 tsp Sugar
Oils & Vinegars
• 2 tbsp Canola oil

30/08/2025

Cajun Smothered Chicken with Brown Gravy

🍗 Cajun Smothered Chicken with Brown Gravy
Ingredients:
🐔 For the Chicken:

1 whole chicken (cut into 8 pieces) or about 3-4 lbs of bone-in, skin-on chicken thighs/drumsticks

2 tbsp Cajun seasoning (see homemade version below)

Salt and black pepper to taste

1/2 cup all-purpose flour (for dredging)

1/4 cup vegetable oil or bacon grease

🧅 For the Gravy (Brown Roux Base):

1/4 cup all-purpose flour (for roux)

1/4 cup oil or drippings from the chicken

1 large onion, chopped

1 bell pepper, chopped

2 ribs celery, chopped

3 cloves garlic, minced

3 cups chicken stock (low sodium)

1 tsp Worcestershire sauce (optional but good!)

A dash of hot sauce (like Crystal or Louisiana)

🧂 Homemade Cajun Seasoning (mix and keep for later):

1 tbsp paprika (smoked if you like)

1 tsp cayenne pepper (more if you like it hot!)

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme

1 tsp dried oregano

1/2 tsp black pepper

1/2 tsp salt

👩‍🍳 Directions:
1. Season & Dredge the Chicken:

Pat the chicken dry with paper towels.

Rub the chicken all over with Cajun seasoning, salt, and pepper.

Lightly dredge each piece in flour and shake off the excess.

2. Brown the Chicken:

Heat oil in a large cast-iron skillet or Dutch oven over medium-high heat.

Sear the chicken in batches, skin-side down first, until golden brown (about 4-5 minutes per side).

Remove chicken and set aside. Leave about 1/4 cup of drippings in the pan.

3. Make the Roux:

Add 1/4 cup flour to the drippings and stir constantly over medium heat.

Cook until the roux turns a deep brown color (like chocolate), about 10-15 minutes. Don’t rush this or it’ll burn!

4. Add the Holy Trinity:

Stir in onions, bell pepper, and celery. Cook until soft, about 5 minutes.

Add garlic and cook another minute.

5. Build the Gravy:

Slowly pour in the chicken stock, stirring constantly to avoid lumps.

Add Worcestershire and hot sauce if using.

Let it come to a simmer. Taste and adjust seasoning as needed.

6. Smother the Chicken:

Return the browned chicken to the pot, skin-side up.

Spoon some of that gravy over each piece.

Cover and simmer on low for about 45 minutes to 1 hour, until the chicken is fall-off-the-bone tender.

🍚 Serve It With:

Steamed rice (white or dirty rice)

Cornbread or hot biscuits

Collard greens or smothered okra on the side

🔥 Lagniappe Tips (a lil something extra):

Add mushrooms or a splash of white wine to the gravy if you're feelin’ fancy.

A little splash of heavy cream at the end can make it rich and silky.

This dish tastes even better the next day—perfect for leftovers.

न्यूज Balhara

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