Seasoning Paste

• 2 tablespoons salt
• 2 tablespoons sugar
• 1 tablespoon plus 1½ teaspoons soy sauce
• 1 tablespoon plus 1 teaspoon onion powder
• 1 tablespoon plus ¼ teaspoon ground ginger
• 1 tablespoon garlic powder
• 1 tablespoon grated lemon peel
• 1 tablespoon grated lime peel
• 1½ teaspoons white pepper
• 1¼ teaspoons ground cardamom
• 1¼ teaspoons ground cinnamon
• 1¼ teaspoons ground nutmeg
• 1¼ teaspoons ground savory
• ¼ teaspoon ground allspice
• ¼ teaspoon black pepper
• ¼ teaspoon ground dried habañero chile peppers
• 4 bay leaves
• 1 (3-to 4-pound) chicken, cut into 8 pieces
• 4 tablespoons unsalted butter

The Best Damned Grilled Chicken I Ever Ate!

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• 2 pounds boneless, skinless chicken breasts
• 2 teaspoons olive oil
• salt, pepper, and cayenne pepper to taste
• 1 egg
• ½ cup milk
• Italian seasoned panko breadcrumbs, as needed
• cooking oil for frying
• 3 2x2-inch waffle squares (your favorite waffles)
• Steen’s Cane Syrup, for serving

Chicken and Waffles

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• 3½- to 4-pound fryer, cut up
• 1/3 cup Tony Chachere’s Creole Seasoning
• 1 cup vegetable oil
• 1 cup chicken stock
• 1 small can hot paprika
• 1 tablespoon chili powder

Opelousas Chicken

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Marinade:

• 3 green onions, chopped
• 4 large garlic cloves, chopped
• 1 small onion, chopped
• 4 to 5 fresh hot peppers, stemmed, seeds removed if desired
• ¼ cup fresh lime juice
• 2 tablespoons soy sauce
• 3 tablespoons olive oil
• 1½ tablespoons salt
• 1 tablespoon brown sugar
• 1 tablespoon fresh thyme leaves
• 2 teaspoons ground allspice
• 2 teaspoons black pepper
• ¾ teaspoon freshly grated nutmeg
• ½ teaspoon ground cinnamon 

Chicken:

• 3 pounds bone-in, skin-on chicken breast halves, halved crosswise
• 2½ to 3 pounds bone-in, skin-on chicken thighs and legs

Papaya Salsa:

• 2 pounds papaya, peeled, seeded, and diced
• 1½  cups fresh pineapple
• 2 green onions, finely chopped
• 1 small garlic clove, minced
• 2 tablespoons fresh lime juice
• ½ teaspoon salt
• ¼ teaspoon black pepper

Fiery Jerk Chicken

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Chicken with Lemon-Basil Salsa Verde

• ½ cup all-purpose flour
• 4 (6- to 8-ounce boneless, skinless chicken breasts, trimmed
• 1 teaspoon herbes de Provence
• salt and pepper
•  3 tablespoons plus 2 teaspoons extra-virgin olive oil
• 2 zucchini, quartered lengthwise and sliced ½ inch thick
• 2 yellow summer squashes, quartered lengthwise and sliced ½ inch thick
• 2 garlic cloves, minced
• 12 ounces cherry tomatoes, halved
• 2 tablespoons capers, rinsed
• ¼ cup shredded fresh basil or mint
• 1 recipe Lemon Basil Salsa Verde

Lemon-Basil Salsa Verde

• 2 cups fresh basil
• 1 teaspoon finely grated lemon zest
• 2 slices hearty white sandwich bread, lightly toasted and cut into ½-inch pieces
• ¼ cup capers, rinsed
• 4 anchovy fillets, rinsed
• 2 garlic cloves, minced
• salt and pepper
• ¼ cup lemon juice (2 lemons)
• 1 cup extra-virgin olive oil

Chicken with Lemon-Basil Salsa Verde

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• 2 pounds bone-in, skin-on chicken thighs
• olive oil as needed
• barbecue sauce (recipe follows)

Brine:

• 2 quarts water
• 1 cup salt
• ¾ cup brown sugar
• ¼ cup apple cider vinegar
• ¼ cup granulated onion
• ¼ cup granulated garlic
• ¼ cup cayenne pepper (optional)

BBQ Sauce

• 1 cup coarsely chopped onion
• 4 cloves  garlic, chopped
• 1 small carrot, chopped
• 2 tablespoons butter
• 1 teaspoon ancho chile powder
• 1 tablespoon smoked paprika
• 1½ cups ketchup
• 3 tablespoons molasses
• 3 tablespoons cane syrup
• 3 tablespoons cane or apple cider vinegar
• 2 tablespoons Creole mustard
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• salt, pepper, and cayenne to taste

BBQ Chicken Thighs

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• all-purpose flour, for rolling out the dough 
• 1 box (17.3 ounces) frozen puff pastry, both sheets thawed according to package directions
• 2½ cups shredded cooked chicken (rotisserie chicken is fine)
• 1 cup pesto sauce, home made or good-quality store-bought
• 1 cup frozen peas, unthawed 
• 1 large egg, beaten 
• 2 tablespoons grated Parmesan cheese 
• Freshly ground black pepper

Pesto Chicken Turnovers

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• ½ cup vegetable oil
• 1 cup all-purpose flour
• 4 quarts water
• 2 or 3 large onions, chopped
• 2 cloves garlic, chopped
• ¼ cup finely chopped parsley
• ½ cup chopped celery
• salt and pepper to taste
• 1 pound sliced okra, fresh or frozen
• 3 pounds boneless skinless chicken, cut into chunks
• 1 pound smoked pork sausage, sliced
• 1 pound crawfish tails (optional)
• hot cooked rice, filé, for serving

Chicken and Sausage Gumbo with Crawfish

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• 2 tablespoons olive oil
• 2 cups chopped onion
• ¼ cup chopped garlic
• 8 cups chicken stock, or more as needed
• 3 pounds country-style pork ribs OR 2 pounds boneless, skinless chicken
• salt
• 3 bay leaves
• 2 tablespoons dried oregano, plus more for garnish
• 1 tablespoon coarsely ground black pepper
• 1 tablespoon ground cumin, lightly toasted
• 2 15-ounce cans hominy, white or golden
• 5 large dried chiles, such as guajillo, ancho, pasillo

Garnish:

1 white onion, thinly sliced and soaked in ice water, chopped cilantro, chopped cabbage or lettuce, lime wedges, sliced radishes, diced jalapeño peppers, diced avocado, corn tortilla chips, for garnish

Red Posole

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• 2 tablespoons chopped garlic 
• 2 tablespoons Dijon mustard 
• 2 tablespoons dry white wine
• 1 tablespoon soy sauce
• 2 tablespoons olive oil
• 1 teaspoon Tabasco hot pepper sauce 
• 1 teaspoon herbes de Provence
• ½ teaspoon salt
• 1 chicken, about 3½ pounds

Roasted Split Chicken with Mustard Crust

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