• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
First...you have a beer
  • Home
  • It's Me
    • Privacy Policy
  • Recipes
  • Lagniappe
  • Contact Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • All Recipes
  • It's Me
    • Privacy Policy
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Cajun Recipes

    Cajun Smothered Chicken

    Published: Mar 5, 2021 · Modified: Aug 7, 2021 · By: Sweet Daddy D · This post may contain affiliate links · This blog generates income via ads

    529 shares
    Jump to Recipe Print Recipe

    Chicken, slowly smothered in a rich brown gravy until it’s falling apart. Layers of flavor are built on a light roux, the Trinity with garlic, South Louisiana Herbs and Spices and a gravy made with a rich stock. Most South Louisiana families have coveted family recipes for Smothered Chicken or Stewed Chicken. This is Sweet Daddy D’s no-angst recipe for this Cajun country classic. 

    smothered chicken over rice in a white bowl with parsley, green onion, yellow onion and garlic garnish
    Sweet Daddy D's Cajun Smothered Chicken

    This post is not sponsored, but you will find affiliate links on this page. As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.

    If you want to just skip to the recipe, click the "Jump To Recipe" button above or the Recipe link below and you’ll go right there without having to scroll through my article. 

    Jump to:
    • Classic Cajun Cooking
    • Here’s What You Need
    • Here’s What You Do
    • Hints and Tips
    • Recipe
    • Comments or Questions?

    Classic Cajun Cooking

    This is a perfect example of Cajun Cooking: simple ingredients and simple methods. The origins of Classic Cajun cuisine features local and readily available ingredients. So Chickens, probably raised at home or nearby and the basic vegetables for the Trinity that are grown in the back yard or on a nearby small farm made this dish a staple of the Cajun table. Add herbs and spices from the Herb garden and as much or as little pepper as the palate desires and you're on your way. Great Cajun flavors are the result of preparing these simple ingredients with simple processes: one-pot cooking. Many Cajun classics, including Jambalaya and Gumbo, are one-pot wonders as is Sweet Daddy D's Smothered Chicken. From start to finish, that big cast-iron Dutch oven is all you'll need.

    Here’s What You Need

    raw large chicken on a prep board
    Fresh Chicken

    I like to start with a whole chicken and cut it up into manageable pieces. You can also use specific pieces if you want. Maybe you only like white meat, so just buy a few pounds of breasts. Thighs are great for this as I think the dark meat is very flavorful and will remain moist throughout the cooking process. A quicker and simpler option is to use a store-cooked rotisserie chicken. Check out the Hints and Tips section below for how to do that.

    ingredients for smothered chicken
    Here's what you need

    These basic ingredients are pretty standard. The recipe is built around a roux and the Holy Trinity (yellow onions, bell peppers and celery). Some ingredient substitutes are discussed in the Hints and Tips section below. Using Homemade Chicken Stock is a great option in lieu of the commercial stock. You can use cut-up fresh chicken to make the stock then use that same chicken in this recipe. Head down to the Hints and Tips section for how to do this.

    dry hers and seasonings in small prep bowls
    Herb and Spice Blend

    Keep in mind that many commercial Creole seasonings (as well as commercial stock) can contain a lot of salt, so you may want to hold back on the salt until you can taste the recipe. My own Le Bon Papa Creole Seasoning contains no salt or MSG. Click the image below to order some!

    coupon for Le Bon Papa Creole Seasoning

    Equipment

    As an Amazon Associate, I earn from qualifying purchases. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. These items from Amazon will help you with this recipe:

    I use a large Dutch oven for this. I also utilize both Cambro and Glass Prep bowls, measuring cups, chef's knife and cutting boards.

    Here’s What You Do

    First...you have a beer. The key to no-angst cooking is mise en place, which includes preparing the cook as well as the ingredients and equipment. Start by sitting down with a beer to read the recipe from start to finish. This brief respite will give you an understanding of what you'll need and what you will do with each ingredient. 

    Mise en place

    Gather all of your ingredients and equipment and prep everything before you start cooking. Cut the chicken into serving pieces and sprinkle them with kosher salt, ground pepper and Creole seasoning. Set the chicken aside.

    cut up, seasoned chicken on a prep board
    Cut up, seasoned chicken

    Chop the Trinity (yellow onion, bell pepper and celery) and place them all in the same prep bowl. Smash the garlic and measure all the other ingredients including the wine and stock. 

    ingredients prepared for smothered chicken in individual prep bowls
    All prepped and ready to go

    Build some flavor in the pan

    What happens in this step? Depth of flavor is built in layers, each adding flavor and color that contribute to the final dish. We start by extracting some chicken flavor before adding the next layer with the Trinity, garlic, Herbs and Spices and a light brown roux. Here's how to build this flavorful foundation for the gravy.

    Dredge the chicken pieces in the AP flour, shake off the excess flour and set these aside. Place a Dutch oven over medium heat and brown the chicken pieces in some hot oil turning often to get a good sear on all sides.

    [Here's my pro tip: set the heat to medium but give it enough time for the oil to get hot. You are looking for around 350 degrees Fahrenheit which can be reached with medium heat if given the time. This will make the heat easier to control so that you don't scorch the chicken or the roux]

    browning chocken pieces in a Dutch oven
    Brown the chicken to start

    Remove the chicken and set it aside.

    browned chicken on a cooling sheet with tongs
    Set the browned chicken aside

    Maintaining a medium heat, make a light roux. Add the vegetable oil to the Dutch oven and give it time to get hot enough to shimmer. Add the AP flour into the vegetable oil and whisk constantly for about 8 minutes. If the roux is browning too fast, simply remove it from the heat. Add the Trinity and saute for another 8 minutes, stirring often until the onions are softened and beginning to get translucent.

    the trinity added to a roux in a Dutch oven
    Add the trinity to the roux

    Add the garlic and the Herb and Spice Blend (without the Bay Leaves); stir constantly until aromatic which will only take about 2 or 3 minutes.

    garlic and herbs and spices added to the triity cooked in a roux in a Dutch oven
    Add the aromatics

    Make the gravy

    What happens in this step? To this flavor base, you will add the stock. This is the layer of flavor that helps incorporate all the other flavors and seasonings and provides an environment in which to cook the chicken. 

    There is a lot of flavor on the bottom of the Dutch oven, so you’ll want to use a little of the stock to deglaze the pan and mix that fond into the gravy. This is flavor gone mad!

    stock being added to vegetables in a roux in a Dutch oven
    Slowly add the liquids

    Now, slowly add the rest of the stock and the wine. To make sure no lumps develop, add the stock about 1 cup at a time, stirring or whisking constantly making sure everything is incorporated before adding more. 

    [Yet another pro-tip: out of the total 5 cups of stock, add only 4 cups at this time, reserving the rest in the event the gravy becomes too thick as it cooks].

    simmering stock in a roux in a Dutch oven
    Stir constantly until all the liquids are added without lumps

    Once all the liquid is mixed into the roux, increase the heat to high, add the bay leaves and bring the gravy to a medium boil for about 5 to 10 minutes, uncovered. Stir occasionally.

    bay leaves in a gravy simmering in a Dutch oven
    Simmer to meld the flavors

    Smother the chicken

    What happens in this step? The chicken is added to the gravy so that it can slowly cook until it’s almost falling apart and the juices and flavors incorporate into the gravy. Here's how you do it:

    After the gravy has simmered for 5 to 10 minutes, add the chicken back to the Dutch oven, making sure each piece of chicken gets coated with gravy. Return the gravy to a boil before reducing the heat to a low simmer. Cover the Dutch oven and slowly simmer for about an hour or until the chicken is falling off the bone. Make sure to stir regularly so the chicken does not stick.

    chicken simmering in gravy in a Dutch oven
    Add the chicken and simmer slowly

    About 15 minutes before the chicken is ready add the green onions, parsley and butter. Stir well to combine and simmer some more.

    green onions, parsley and butter added to smothered chicken in a Dutch oven
    Finish with green onions, parsley and butter

    When the butter is completely melted and mixed into the gravy, it is ready. Let it sit about 10 minutes then serve over rice.

    chicken smothered in gravy in a Dutch oven
    Perfection!

    Follow us on Social Media and be sure to sign up HERE and we will deliver new recipes right to your inbox!

    Hints and Tips

    Can I use a Rotisserie Chicken for this?

    Yes, using a store-bought rotisserie chicken is a quick and easy way to make this recipe. Remove the skin and pull the meat off the bones. Make sure to use both the dark and the white meat. Shred the meat into bite-size pieces, sprinkle with some Creole seasoning and set it aside. Follow the recipe instructions (without browning the chicken first). After the gravy has simmered for about 30 minutes, add the cooked, shredded chicken. Let the shredded chicken simmer in the gravy for about 15 minutes before you finish with the green onions, parsley and butter.

    How many pieces of chicken should I cut up?

    Generally, you want to cut the chicken into 8 pieces: 2 breasts, 2 thighs, 2 legs and 2 wings. Depending upon the size of the pieces you can cut the breasts in half so that you have 4 breast pieces instead of 2. This will make sure all the pieces are relatively the same size and will cook at the same pace. 

    Can I use Homemade Stock?

    Yes, homemade stock is great to use. Follow my recipe for Homemade Chicken Stock. Use cut-up chicken to flavor the stock, but remove it from the stockpot after about 45 minutes. Let it cool, then pull the meat from the bones and sprinkle with Creole seasoning and set it aside. Return the bones and skin to the stock and simmer until it's done. Strain the stock and skim off any excess fat.

    Why did my gravy get so thick?

    The gravy thickens because of the roux and the long cooking time. Make sure to have some extra stock to add in case the gravy is thickening more than you want. More wine or even water will work if you don’t have more stock. Using less oil and flour (say ¼ cup each instead of ½ cup) will make a thinner roux, but it’s mostly the cooking time. Make sure to keep the lid on and the heat low while you simmer the chicken. Of course, if you want a thicker gravy, remove the lid or offset it to partially open while the gravy simmers. 

    How long will leftovers last?

    Leftover Smothered Chicken can be held in the refrigerator for 3 to 4 days. It can also be kept in the freezer for 4 to 6 months. The key to safe leftover storage, either in the fridge or the freezer is using an airtight container or a vacuum-sealed bag. Reheat on the stove or the microwave after defrosting overnight in the fridge. 

    Are there substitutes for vegetable oil? 

    Yes, the roux can be made with butter or bacon grease. Use the same quantity as the vegetable oil.

    What should this be served with?

    Smothered Chicken is perfect over long grain rice. It is also great over wide noodles, like egg noodles. Some great side dishes for Smothered Chicken are Creole Green Beans, Brabant Potatoes, Cajun Stuffed Potatoes and Macaroni and Cheese. 

    What sort of wine should I use and can I substitute something else?

    Use a dry white table wine, one that you would drink yourself. I usually use dry vermouth and I always stay away from "cooking wines". Besides dry vermouth, a couple of options are chardonnay and sauvignon blanc. You could also substitute dry sherry (this will affect the flavor profile a bit) for the dry white wine (1 for 1) or white wine vinegar (1 part wine to ½ part vinegar).

    smothered chicken over rice in a white bowl
    Cajun Smothered Chicken

    In the mood for more Creole and Cajun dishes?? Check these out:

    • Cajun Recipes
    • Creole Recipes
    • Gumbo, Soup and Bisque

    If you make this recipe:

    • Tell us about it in the Comments section below
    • LEAVE A RATING ON THE RECIPE-worthy of 5-Stars?
    • Questions or Comments? that’s the place!
    • SIGN UP FOR OUR EMAIL UPDATES so you don't miss anything!
    • Post a picture and share it with your friends on our Social Media:

    529 shares

    Yeah You Right!

    Recipe

    smothered chicken over rice in a white bowl with parsley, green onion, yellow onion and garlic garnish

    Cajun Smothered Chicken

    Chicken smothered slowly in a rich, roux-based gravy and the traditional Cajun Trinity and spices until it falling off the bone.
    5 from 10 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: Cajun
    Keyword: Smothered Chicken
    Prep Time: 15 minutes
    Cook Time: 1 hour 45 minutes
    Total Time: 2 hours
    Servings: 8 Servings
    Calories: 495kcal
    Author: Sweet Daddy D

    Here's What You Need

    • 1 chicken cut up into pieces - about 4 pounds-see Notes
    • ½ cup AP Flour plus some for dusting the chicken
    • ½ cup vegetable oil plus some to brown chicken
    • 1 large yellow onion chopped
    • 1 medium bell pepper chopped
    • 2 stalks celery chopped
    • 5 cloves garlic smashed
    • 1 cup dry white wine
    • 5 cups chicken stock see Notes
    • 1 cup green onions about 1 bunch, chopped
    • ¼ cup parsley chopped
    • 2 tablespoons butter

    Herb and Spice Blend

    • 1 teaspoon oregano
    • 1 teaspoon basil
    • ½ teaspoon thymes
    • 1 tablespoon Creole seasoning
    • 1 teaspoon kosher salt plus some for chicken
    • ½ teaspoon ground black pepper plus some for chicken
    • 2 bay leaves

    Here's What You Do

    • Cut the chicken into serving pieces and sprinkle with kosher salt and ground pepper, set aside. See Notes
    • Coarsly cop the yellow onion, bell pepper and celery and place all in the same prep bowl.
    • Smash the garlic; measure all the other ingredients; mix the wine and stock together, set aside.
    • Place about 2 tablespoons of vegetable oil in a Dutch oven over medium heat.
    • Dredge seasoned chicken pieces in AP flour, shake off the excess and brown in the hot oil. Turn the pieces often to brown on all sides without burning. This can be done in batches so you don't overcrowd the pan.
    • Remove the chicken and set it aside.
    • Maintaining a medium heat, add ½ cup of vegetable oil to the Dutch oven. When the oil is shimmering, add ½ cup of AP flour.
    • Stir or whisk constantly to make a medium roux, about 8 minutes. See Notes.
    • Add the Trinity to the roux and mix together to coat all of the vegetables with the roux.
    • Cook for about 8 minutes, stirring often until the onions are softened and beginning to get translucent.
    • Add the garlic and the Herb and Spice Blend (without the Bay Leaves).
    • Stir to combine and simmer until aromatic, about 2 or 3 minutes.
    • Deglaze the bottom of the Dutch oven with about ½ cup of the wine-stock, making sure to mix all the fond into the gravy.
    • k. Next, slowly add about 5 cups of the wine and chicken stock about 1 cup at a time; reserve the remaining liquid to add later if the gravy is too thicj.
    • Stir constantly as you add it to thoroughly blend the stock into the roux, making sure there are no lumps before adding more liquid.
    • Once all the liquid is mixed into the roux, increase the heat to high.
    • Add the bay leaves and maintain a medium boil for about 5 minutes, uncovered, stirring occasionally.
    • Add the chicken back to the Dutch oven. Stir to coated all the chicken with the gravy.
    • Once the gravy returns to a boil, reduce heat to a low simmer and cover.
    • Simmer for 1 hour or until the chicken is falling off the bones, stirring regularly so the chicken does not stick.
    • About 15 minutes before the chicken is done, add the green onions, parsley and butter to the Dutch oven. Stir to combine and simmer until finished.
    • If you want the gravy to be thicker, offset the lid while it simmers. If it is getting too thick, return the cover to the pot. Add the reserved stock if needed.
    • Serve over rice.

    Recipe Notes

    Can I use a Rotisserie Chicken for this?
    Yes, that is a quick and easy way to make Smothered Chicken. Shred the white and dark meat into bite-size pieces, sprinkle with Creole seasoning and set aside. Follow the process for the recipe (without browning the chicken first). After the gravy has simmered covered for about 30 minutes, add the cooked, shredded chicken. Let the chicken pieces simmer in the gravy for about 15 minutes before you finish the gravy with the green onions, parsley and butter.
    How many pieces of chicken should I cut up?
    Generally, you want to cut the chicken into 8 pieces: 2 breasts, 2 thighs, 2 legs and 2 wings. Depending upon the size of the pieces you may want to cut the breasts in half so that you have 4 breast pieces instead of 2. This will help make sure all the pieces cook at the same pace.  
    Can I use Homemade Stock?
    Yes, homemade stock is great to use. Follow my recipe for Homemade Stock. Remove the chicken pieces after about 45 minutes and let it cool. Then pull the meat from the bones and sprinkle with Creole seasoning and set aside. You can return the bones and skin to the stock and simmer a while longer. Strain the stock and skim off any excess fat and set aside until needed. 
    Why did my gravy get so thick?
    The gravy thickens because of the roux and the long cooking time. Make sure to reserve some extra stock to add in case the gravy is thickening more than you want. Water will work if you don’t have more stock. Using less oil and flour (say ¼ cup each instead of ½ cup) will make a thinner roux, but it’s mostly the cooking time. Make sure to keep the lid on and the heat low while you simmer the chicken. Of course, if you want a thicker gravy, remove the lid or cock it partially open while simmering. 
    How long will leftovers last?
    Leftover Smothered Chicken can be held in the refrigerator for 3 to 4 days. It can also be kept in the freezer for 4 to 6 months. The key to safe leftover storage, either in the fridge or the freezer, is using an airtight container or a vacuum-sealed bag. Reheat on the stove or the microwave after defrosting overnight in the fridge. You may need to thin the leftover gravy with some stock or water as you reheat.
    Are there options for vegetable oil?
    Yes, the roux can be made with butter or bacon grease. Use the same quantity as the vegetable oil. 
    What should this be served with?
    Smothered Chicken is generally served over long grain rice. It is also great over wide noodles, like egg noodles. Some great side dishes for Smothered Chicken are Mac and Cheese, Creole Green Beans, Brabant Potatoes and Cajun Stuffed Potatoes.
     

    Nutrition

    Calories: 495kcal | Carbohydrates: 19g | Protein: 24g | Fat: 34g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 713mg | Potassium: 538mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1292IU | Vitamin C: 29mg | Calcium: 65mg | Iron: 2mg

    « Mardi Gras Traditions
    How to Make Crawfish Monica »
    529 shares

    Reader Interactions

    Comments

      Have a Comment or a Question? Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Gigi Fornerette

      June 19, 2022 at 9:49 pm

      5 stars
      Absolutely delicious. Just like when I was growing up!!! I'm sooo glad I found this recipe. Thank you, thank you, thank YOU~~~!!!!

      Reply
      • Sweet Daddy D

        June 20, 2022 at 8:17 am

        Thanks so much, Gigi! When a recipe can connect to our family or childhood, that is the highest compliment! Enjoy

        Reply
    2. kimberly

      October 02, 2021 at 12:53 pm

      5 stars
      authentic cajun cuisine!!! I've been looking for this recipe !

      Reply
      • Sweet Daddy D

        October 03, 2021 at 7:45 pm

        Thanks, Kimberly. Enjoy!

        Reply
    3. Tony

      May 26, 2021 at 8:01 pm

      A good friend’s wife cooked some smothered chicken a few months ago that was out of this world (her beat up Magnalite pots/pans did their job). I’ve been craving smothered chicken ever since.

      Your recipe is great! The chicken was phenomenal (terrific, full flavor). I’ll admit the wine threw me for a second, but I elected to follow the recipe exactly as written (rare for me).

      It is true that no people domestically are as fanatical about their ownership and posture around food than folks from Louisiana (Cajun or Creole). The French, Mexicans and Nigerians are pretty passionate as well.

      In all cases, I would offer that simply renaming your recipe “Louisiana Smothered Chicken” eliminates any heartache around authenticity and appropriation. It then is simply your unique take on smothered chicken.

      Thanks for taking the time, care and good spirit to share your recipe. I found it randomly on the internet and it looked to be what I was after.

      Thanks again!

      Reply
      • Sweet Daddy D

        May 27, 2021 at 9:39 am

        Tony...thanks for the thoughtful comments. I really appreciate you giving the recipe a shot and I'm thrilled you liked it. I find the discussion of the cultural aspects of food to be interesting and enlightening; that's part of the reason I do what I do. People of South Louisiana are definitely passionate about their food (as are other cultures). The fastest way to get in an argument is to tell a Cajun or Creole cook what to put and what not to put in their recipes. The culinary history of this region is extremely interesting but seen through today's lens, subregional variations will sometimes blur the lines between Cajun and Creole. That's part of the fun!

        Thanks, Tony. Keep cooking!

        Reply
    4. Katherine Horton

      May 24, 2021 at 8:28 am

      5 stars
      Well I followed your directions exactly. Opened a summer Shandy, read the directions, and prepped everything!! Got it all together in the pot and beer number 2 while waiting for the chicken to simmer and cook. This was fantastic!! Even my 2 yr old granddaughter ate it up!! Thanks again for another fantastic recipe!!

      Reply
      • Sweet Daddy D

        May 24, 2021 at 10:53 am

        Yeah you right, Katherine! Thanks for reaching out, so glad you, and especially your grandaughter, liked it. Hopefully, she'll be making it for her grandkids! Isn't it easier when you prepare yourself and prepare the ingredients beforehand? Thanks so much for the great review.

        Reply
    5. Derek Dunbar

      April 10, 2021 at 8:29 pm

      Made your recipe tonight and it's exactly what I was looking for in a Smothered Chicken recipe! I don't care if it's called Cajun/Creole/Southern/Whatever Smothered Chicken recipe. It packs a ton of flavor and reminds me of the smothered chicken that my grandma use to make when I stayed with her over the summers in south Alabama. This recipe is a keeper for me and I look forward to making it again!. I'll be cooking more of your recipes in the future. Thanks!

      Reply
      • Sweet Daddy D

        April 11, 2021 at 9:53 am

        Thanks, Derek. I am really glad you tried the recipe and loved it. I appreciate you reaching out with such kind remarks.

        Reply
    6. Micah C

      April 01, 2021 at 1:17 am

      This is a very good recipe. Not Cajun but very good in taste. Smothered chicken in most of Acadiana would not include a roux. You are right. Asyou get to Parishes closer to New Orleans, you may find variations but by in large, roux would not be in the recipe. Roux is used far less in Cajun cooking than one may think. The color and unique flavor in a true Cajun smothered chicken comes from browning the chicken. Using the easy method of roasted chicken could never give off the type of flavor or color as a raw chicken that is deeply brown, borderline burnt but not burnt. It is a technique that is as Cajun as you will find. It is the most common way of cooking in Acadiana. Whether round steak, pork chops or smothered chicken, browning is the place to get that one of a kind flavor.

      Reply
      • Sweet Daddy D

        April 01, 2021 at 10:37 am

        Hey, Micah. Thanks for that interesting comment. Building flavor step by step, as you describe, is the key. One reason I love learning about Cajun (and Creole) Cuisine is learning about the variations. The method you describe sounds very traditional and I would love to learn more about it. It's likely you don't use printed recipes, but if you have some resources you can share ([email protected]), I'd love to add them to my research. Thanks for reaching out!

        Reply
    7. Michael W.

      March 23, 2021 at 7:03 am

      Going to make this soon. It has to be extremely delicious. I will inform you when. Thx for a great site and recipes.👍🏻👍🏻👍🏻

      Reply
      • Sweet Daddy D

        March 23, 2021 at 8:56 am

        Yeah you right, Michael. Thanks!

        Reply
    8. Thogar

      March 19, 2021 at 10:38 am

      If anything this is Creole smothered chicken, it is not authentic Cajun at all.

      Cajun here who's eaten smothered chicken made by at least a dozen different people while growing up and cooked it countless times myself. Never, ever in any of those instances did a real Cajun ever use basil, oregano, thyme, or bay leaves in their recipe.

      First, as a classic Cajun dish it would never have most of those herbs in it. Salt, black pepper, cayenne - that's it, unless you might be in the mood to also add garlic and/or onion powder.

      If you toss in those herbs (and wine!) into your smothered chicken any Cajun tasting it would calll you a couillion for adding Italian & seafood seasonings to chicken. My French-speaking, ESL Cajun grandmother would chase you with a large, wood spoon for making such a mistake and for inaccurately appropriating our culture.

      Those not-really-Cajun additions sound like a Creole cook trying his hand at Cajun cooking and habitually adding Creole-common herbs. I'm sure, like gumbo with tomatoes (not Cajun, not ever), some not-Cajuns will find it appealing, but it is not authentic. And most Cajuns in Acadia Parish, where I was born, grew up, live, and learned to cook some 50 years ago, would tell you your smothered chicken is okay, but someone messed up the seasoning, a lot. (I mean, especially basil, oregano and bay leaf?! Are you serious? This isn't a seafood boil or even a seafood dish)

      I'm sure your recipe is tasty to some, but it is most decidedly not authentic enough to have the name "Cajun" attached to it and is, in fact, something of an insult to a culture that appreciates its food as much as, or more than, any other culture in history.

      Please stop destroying our heritage with inauthentic recipes. We've faced enough diaspora over the centuries and you're making it harder to showcase true Cajun culture by your well-meaning, but erroneous misrepresentation of it. Stick to Creole or check with some real Cajuns west of the Atchafalaya before publishing a "Cajun" recipe. Your Creole is showing and it's only a bad thing when you try to pass it off as Cajun and a Cajun sees it. The rest of the internet will, pardon the pun, eat it up, but that doesn't detract from the fact that this recipe is INauthentic.

      I appreciate what you're trying to do here, but try to check your Creole at the door before you enter a Cajun kitchen and we'll all be better off for it. Thanks.

      Reply
      • Sweet Daddy D

        March 20, 2021 at 1:53 pm

        @thogar...how do you really feel?? Express yourself, let it out!! Just kidding, my friend.

        I appreciate you reading the article and recipe. I also appreciate your feeling strongly enough to comment. Honestly, you make some valid points. I have a very similar ongoing conversation with my mother-in-law who does not care for my use of so many herbs. Her tastes are rooted in her upbringing on the German Coast when her Mother and Grand Mother did not use many herbs at all. Thank goodness she hasn’t chased me around with a large, wooden spoon yet, although she did gift me a large wooden spoon she’d had for years and I love it. She probably does call me a couyon, but only under her breath!

        I love this topic. Your comments about the "Creole" in my cooking aren’t far off the mark. Obviously, you're a pretty astute observer of Cajun cuisine. I agree that a very authentic Cajun recipe originating decades ago and passed along through generations would never use as much or the types of herbs that I typically use. I also believe that in the heart of Cajun country, like your home in Acadia Parish, that is particularly true even today. But as we move east into areas like Lafourche and Terrebonne Parishes, as a reference, different influences may be reflected today. The line between Cajun and Creole is not as distinct as it was a century or more ago (although that may be less true in Acadiana). The influences of people like Chef Paul Prudhomme have something to do with that. Although he has deep roots in pure Cajun cuisine, his interpretation evolved as his meteoric rise brought Cajun cooking to many people around the world. His style of Cajun cuisine includes lots of herbs and spices, which ironically, he mastered in a Creole restaurant! Bottom line, I agree with you, @thogar, there’s a tendency for Creole influences to show in my Cajun offerings.

        What defines Creole is much broader than what defines Cajun, in my opinion. To me, it’s all about learning and sharing and I’m always interested in learning more about authentic Cajun cuisine from "real Cajuns west of the Atchafalaya". Email ([email protected]) me some recipes you consider authentic, I want to learn more about your culinary heritage. While I try to develop recipes for 2021, the more authentic the roots are, the more valuable the experience will be. (I’m also interested in learning more about the roots of Creole cuisine, but that’s a different discussion).

        Thanks for reaching out, I appreciate your insights. Try one of my recipes, adjust it the way you think it should be adjusted. You won’t forfeit your Real Cajun Card, I promise!

        Reply
    9. Randy J Wykle

      March 18, 2021 at 5:07 am

      I can not find how much butter and green onion are supposed to be used.

      Reply
      • Sweet Daddy D

        March 18, 2021 at 9:16 am

        Shoot, Randy. Somehow those ingredients got cut off the recipe cards, Thanks for pointing that out. Use a bunch (about 1 cup) of green onions, 2 tablespoons of butter, and up to 1/4 cup of parsley. I appreciate you letting me know, I will update the recipe card right away. Thanks, and if you try the recipe, let me know what you think.

        Reply

    Primary Sidebar

    It's Me!

    Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Sweet Daddy D and glad you found my website. I look forward to exploring the cultural mosaic of Louisiana with you... read the "It's Me" page to find out more about me and this website...

    Have My Recipes and Articles Delivered Right to Your Inbox

    Privacy Policy

    NOW AVAILABLE!

    Follow Me on Social Media!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Most Popular Posts

    mirliton shrimp dressing on a blue green plate

    Mirliton and Shrimp Dressing

    close-up of crawfish monica

    How to Make Crawfish Monica

    green beans smothered with potatoes, ham and bacon in a white bowl

    Smothered Green Beans and Potatoes-Cajun Style

    crawfish bisque with stuffed heads and rice in a white bowl with french bread and salad

    Cajun Crawfish Bisque

    stuffed artichoke casserole topped with lemon slices in a baking dish

    Stuffed Artichoke Casserole

    Copyright © 2021 • SDD Enterprises, LLC • All rights reserved.

    Search this Site

    Footer

    ↑ back to top

    Copyright © 2021 • SDD Enterprises, LLC • All rights reserved

    Join our Email list

    • Sign Up! for emails and updates

    About

    • It's Me!
    • Privacy Policy
    • Contact

    Search this Site

    As an Amazon Associate, I earn from qualifying purchases.

    529 shares
    529 shares