• 1 1/2 cups peanut oil, for frying
• 12 ounces evaporated milk
• 1 cup water
• 1 large egg, lightly beaten
• Salt and freshly ground white pepper
• 1 whole chicken (about 3 1/2-pounds), rinsed, patted dry and cut into 8 pieces
• 1/2 cup all-purpose flour
• Chopped dill pickle, for garnish
• 1 tablespoon garlic, finely chopped
• 1 tablespoon parsley, finely chopped

Louisiana Fried Chicken

• 1 whole chicken (about 4 pounds) 
• Herb mixture (recipe follows)
• Kosher salt
• Freshly ground black pepper
• 1/3 of a loaf of French bread, torn into  3-inch pieces
• 4 cups spinach leaves
• 1/2 cup paper-thin slices of red onion
• 1/3 cup currants
• 1 cup toasted pecans
• 1/3 cup plum vinegar
• 2/3 cup extra virgin olive oil 

Herb Mixture:

• 6 large bay leaves
• Zest of 1 lemon
• 6 minced garlic cloves
• 1/4 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground pepper

Rotisserie Chicken with French Bread Salad

Click image to enlarge

• 2 packs of boneless, skinless chicken tenders
• 6 cups of water
• ½ teaspoons fajita seasoning
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1 large red onion, chopped
• 3 - 4 large cloves of minced garlic
• Juice of 1 lime
• 3 32-ounce boxes of Swanson’s Chicken Broth
• 4 chicken bouillon cubes
• 1 15-ounce can sweet whole kernel corn
• 1 15- ounce can light kidney beans
• 1 15- ounce can pinto beans
• 1 15- ounce can black beans, rinsed and drained
• 1 10- ounce can of Rotel “Mexican Festival” with lime juice and cilantro
• 1 15- ounce can Hunts diced tomatoes with basil, garlic & oregano
• 1 ¼ teaspoons Mexene chili powder
• 1 ¼ teaspoons cumin
• 1 teaspoon dried basil
• 3 teaspoons mexican oregano
• 3 tablespoons dried parsley flakes
• Cayenne pepper & salt, to taste
• ¼ cup uncooked long grain rice

Tortilla Chicken Soup

Click image to enlarge

• 2 cups orzo pasta
• 2 cups diced, rotisserie, skinless white chicken
• 1 cups frozen peas, thawed, or shelled edamame
• 1/2 cup chopped green onions
• 1/2 cup crumbled reduced-fat feta cheese
• 1 cucumber, peeled and chopped
• 8 ounces sun-dried tomatoes, sliced, reconstituted, reserving 1/3 cup water from reconstituting tomatoes
• 2 teaspoons dried dill weed
• 1 tablespoon lemon juice
• 2 tablespoons Nakano roasted garlic seasoned rice vinegar
• 2 tablespoons olive oil
• salt and pepper to taste

Note:To reconstitute the tomatoes, pour 1 cup boiling water over them and let sit for 15 minutes or until soft. This image shows the Greek version (no chicken and whole tomatoes) otherwise yours should look much the same.

Chicken Salad with Orzo

Click image to enlarge

• 3 plump fryers, each about 3 pounds, cut in half
• 2 tablespoons Creole seasoning mix
• 2 sticks margarine
• 1 6-ounce bottle hot sauce

Slow Cooked Barbecue Chicken

Click image to enlarge

• 3½ to 4-pound chicken, roasted
• 2 medium onions, 1 quartered, 1 diced small
• 1 tablespoon canola oil
• 1 pound smoked sausage, diced
• 2 tablespoons butter
• 1 green bell pepper, cored, seeded and diced
• 1 red bell pepper, cored, seeded and diced
• 2 small jalapeño peppers, seeded and minced
• 1 bunch scallions (white and light green parts), thinly sliced
• 3 celery stalks, diced
• 4 garlic cloves, minced
• 1 tablespoon Donnie’s Spice Mix (recipe follows)
• 2 teaspoons salt
• 5 bay leaves
• 2 teaspoons dried oregano
• 2 tablespoons tomato paste
• 2½ cups long-grain rice, rinsed

Donnie’s Spice Mix Makes scant 1 cup

• 2 tablespoons cayenne pepper
• 2 tablespoons paprika
• 1 tablespoon ground white pepper
• 1 tablespoon ground black pepper
• 4 tablespoons chili powder
• 1 tablespoon garlic powder

Original Chicken and Sausage Jambalaya

Click image to enlarge

• 3 cups fresh broccoli florets or 2 10-ounce packages frozen broccoli florets, cooked, drained, and cooled
• 3 boneless, skinless chicken breasts, cooked and diced
• 3 cups Cauliflower Purée (recipe follows), heated
• Creole seasoning to taste
• 1½ cups shredded Cheddar or Parmesan cheese
• 1/2 cup seasoned breadcrumbs

Cauliflower Purée

• 1 large head cauliflower, leaves and stem removed, cut into bite-sized pieces
• 1/2 cup butter or low-fat butter substitute
• 1/2 to 3/4 cup milk, cream, half-and-half, or fat free half-and-half, heated
• salt and freshly ground pepper to taste

Chicken Divan with Cauliflower Purée

Click image to enlarge

Chicken

• 4 boneless, skinless chicken breasts
• 1 cup tightly packed fresh spinach leaves, as needed
• 1 cup Louisiana crawfish tails, chopped
• 1 tablespoon blackening seasoning
• 1/4 teaspoon chopped fresh thyme
• salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• Bayou Sauce (recipe follows)
• parsely for garnish

Bayou Sauce

• olive oil as needed
• 1 tablespoon chopped sun-dried tomato
• 1 teaspoon minced shallots
• 1 teaspoon minced capers
• 1/2 cup heavy cream
• 1/4 cup white wine
• juice of half a lemon
• 2 tablespoons unsalted butter
• 1 teaspoon chopped parsley
• salt and freshly ground black pepper to taste

Crawfish-Stuffed Bayou Chicken

Click for Video of Cooking Demonstration