Cajun Roasted Chicken

This past Thanksgiving, my 16 year old cousin did the turkey. It was the best turkey I have ever had! Juicy, moist, and flavorful! No knife needed. We tore into that thing with forks! She made me so proud! She gave me a great tip that I’ll be sharing with you guys. Instead of using a turkey, I’m going to show you how to roast the absolute best whole chicken ever!! Cajun style of course!

The tip my cousin, A’Reya, gave me was to soak the Trinity (onions, bell peppers, and celery) in the marinade before stuffing it into the cavity. This produces a very flavorful bird! It also prevents you from having to use other spices to season the cavity. All of the flavor will be there from the marinaded veggies. The kid is a genius!

I use Cajun Butter marinade. It’s the bomb! One stop shop. So much flavor! Don’t worry if you can’t find it in stores. I’ve included my homemade version below. Just get a meat injector and load that baby up!

I marinated my chicken, Chuck, for 24 hours. But, you could honestly get away with just 4 hours. It’s also extremely important that you allow the chicken (or any meat) to come to room temperature before roasting. If not, you’ll “shock” the meat and it won’t be as moist and tender as you’d like.

I like to cover the chicken with foil during the first hour of roasting. This will allow the bird to steam a bit and lock in the moisture. I remove the foil, and continue roasting for the last 30 mins. This will give it a chance to brown and crisp the skin. 

Happy Cooking,

B. Coop

Cajun Roasted Chicken

Ingredients

Chicken:

  • 1 3-5 lb whole chicken
  • 1 bell pepper
  • 1 onion
  • 2 celery stalks
  • 16 ounces Louisiana Cajun Butter marinade or use the homemade marinade recipe below
  • 1-2 T Cajun seasoning
  • 1 T onion powder
  • 1 T garlic powder
  • 2 T Italian seasoning
  • 4 T butter softened

Cajun Butter Marinade:

  • 1 stick salted butter melted
  • 2 T Cajun seasoning
  • 1 T Worcestershire sauce
  • 1 T apple cider vinegar
  • 1 tsp chicken bouillon powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp Allspice
  • 1/2 tsp dried rosemary

Instructions

Chicken:

  1. Roughly chop the bell pepper, onion , and celery
  2. Pour 1 ounce of the marinade on the veggies and toss to coat; set aside
  3. Clean the whole chicken under cool water (Don't put any soap on that dang bird!)
  4. Remove everything from the cavity and trim all excess fat
  5. Pat the chicken dry very well with paper towels (Don't worry about being cute. Put your hand in that cavity and dry it out, boo.)
  6. Place the bird in a marinating bag (not a Walmart or plastic grocery store bag) or dish
  7. Stuff the marinade covered veggies into the cavity
  8. Load your injector with the marinade and inject each part of the chicken until all (except 1 ounce) of the marinade is used.
  9. Inject the chicken deeply and slowly push the marinade in while pulling the injector out to distribute the marinade evenly. (Wait. That lowkey sounds erotic. Ew. Sorry.)
  10. Take the remaining 1 ounce of marinade and rub it generously over the entire chicken.
  11. Mix 1 T of Italian seasoning and butter
  12. Rub the butter mixture under the skin on the breasts of the chicken
  13. Sprinkle the Cajun seasoning, the rest of the Italian seasoning, onion and garlic powders all over the chicken and rub it in gently.
  14. Tie the bag or cover the chicken and refrigerate for at least 4 hrs.
  15. Take the chicken out of the fridge and allow it to come to room temperature for about 30 mins.
  16. Preheat oven to 375 degrees F
  17. Place the chicken in a roasting pan and cover the pan with foil tightly.
  18. Bake for 45 mins.
  19. Remove the foil and baste the chicken
  20. Continue to bake for another 45 mins or until the internal temp of the chicken thigh reaches 170 degrees and juices run clear.
  21. Baste the chicken again and return it to the oven until the skin is a crispy as you'd like.
  22. Remove the chicken from the oven and over it with foil
  23. Allow chicken to rest for 10 mins before slicing.
  24. Enjoy!

Cajun Butter Marinade:

  1. Melt butter in a saucepan and whisk all remaining ingredients in.
  2. Allow mixture to simmer for 5 mins.
  3. Remove from heat and allow to cool for 10 mins.
  4. Get to injecting!

Recipe Notes

NOTE: This is a updated recipe. The steps will differ from those taken in the tutorial. Refrigerate any leftover marinade. Homemade marinade is good for one week.

Baked Mac and Cheese

The Great Mac & Cheese debate has worked my dang nerves! “I like it dry!” “Creamy!” “American cheese has to be in it!” “No processed cheese!!” If y’all don’t sit down somewhere! Goodness! It’s MACARONI AND CHEESE! I understand that everyone has their individual tastes. But, you’ll never know what you like if you only try it one way. I make this stuff all kinds of different ways, using all kinds of different cheeses! However, I tried my BEST to come up with a Baked Mac and Cheese recipe that would meet in the middle. And, I really believe this recipe will please even the pickiest of eaters. I PRAY!

As stated above, everyone has their own preference of cheeses to use. And you are free to use whatever floats your cheesy boat. That line was cheesy, Coop. Whatever. My only pet peeve with cheese is using that pre-packaged cheese! No shade, but SHADE! Go to the deli, buy a small block of cheese, and shred that bad boy yourself. I know it’s time consuming. But, it makes a huge difference in the flavor and quality of your mac and cheese!

Now, let’s talk baking time. If you prefer a drier, browner mac and cheese, then jack the heat up to 400 degrees F. Or you can just leave it in the oven for a longer time than I did. My recipe will yield a pan of mac and cheese that’s stiff and slightly browned on the top with a creamy, bubbly center. So, just adjust it to your preference, babe!

That’s enough chit chat. The reason you’re really here is below.

Happy Cooking!

B. Coop

Baked Mac and Cheese
Serves 10
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Prep Time
20 min
Cook Time
25 min
Total Time
55 min
Prep Time
20 min
Cook Time
25 min
Total Time
55 min
Ingredients
  1. 1 lb elbow macaroni
  2. 3 T butter
  3. 2 tsp onion powder
  4. 2 T flour
  5. 2 1/2 cup half and half
  6. 1 cup evaporated milk (not condensed milk, baby! EVAPORATED!)
  7. 4 oz cream cheese (softened)
  8. 1 cup Muenster cheese (shredded)
  9. 1 cup Sharp Cheddar (shredded)
  10. 1 cup Mozzarella (shredded)
  11. 1 T Accent seasoning (This is optional, cause I don't wanna hear nothing about MSG's!)
  12. salt and white pepper to taste
Instructions
  1. Preheat oven to 350 degrees F
  2. Bring a pot of water to a boil.
  3. Add salt and 1 tsp of onion powder into the water.
  4. Stir in the macaroni and cook until al dente. Refer to package instructions for cook time.
  5. Drain (Do NOT rinse with water! I'm not playing!)
  6. Stir in 1 T of butter
  7. In a sauce pan, melt the remaining butter.
  8. Whisk the flour into the butter for 1 minute.
  9. Slowly pour in the half and half while whisking.
  10. Add in cream cheese and stir until it dissolves
  11. Season to taste with salt, white pepper, 1 T Accent seasoning, and 1 tsp of onion powder.
  12. Add in 1/2 cup of each of the shredded cheeses.
  13. Once cheese begins to melt, turn off the heat.
  14. Pour in the macaroni and stir to combine.
  15. Now, pour in the evaporated milk (if you use sweetened condensed milk, I swear we gone fight!)
  16. Taste and adjust seasoning as needed.
  17. Pour the mixture into a buttered casserole dish.
  18. Top with the remaining shredded cheeses evenly.
  19. Bake, uncovered, for 25 mins or until as brown as desired.
  20. Allow it to rest of 10 mins (or you'll burn the entire hell out of the roof of your mouth!)
  21. Enjoy!
Coop Can Cook https://coopcancook.com/

Southern Cornbread Dressing & Turkey Gravy Recipe

When it comes to homemade dressing, my mother is Beyoncé. No, seriously. Everyone who has ever tasted her dressing falls in love. So, when the Cookies asked for a Southern Cornbread Dressing recipe I got nervous instantly! Like come on! How am I gonna top Beyoncé‘s recipe? Like how?? Then, I remembered. Coop is Beyoncé‘s child. I can do this! So, I said a quick prayer then proceeded to try to take my own mother’s crown. All’s fair in family and the kitchen! Let me tell you, there was no greater reward than watching the Beyoncé of Dressings go back for a second helping of MY dressing! *insert praise dance* Cookies, my mama loved my dressing! Look at God!! And since you guys are my homies, I’m sharing the goodness with you!

The flavor turkey necks provide the dressing is unmatched. Chicken is great, don’t get me wrong. But, it’s just something special about well-seasoned turkey neck meat in a dressing! And the stock it leaves? Chile, goooood eating! Beyonce (my mother) adds a little bit of chicken liver or gizzards to hers. That adds even more flavor. If you like that slightly strong taste of chicken liver, try it!

The herb stuffing mix that I use a contains sage. Since, sage can be overpowering if used in excess, I don’t add any additional pinches to this recipe. But, please your own taste buds. Season however you’d like. BUT, do not start seasoning your dressing until the bread has had time to soak until that stock. You don’t make it too salty.

Also, it’s important to not overcrowd your baking pan with the dressing. I try not to allow it to fill the pan over 1 1/2 inches in height. If that happens, it will brown too much on the top and bottom while remaining mushy inside. So, if you have too much dressing for your pan, just put half of the mixture in one pan and the rest in another. Watch it while baking and remove it when it gets as dry as you like.

And the cornbread! DO NOT USE SWEET CORNBREAD! Use the same recipe I used in my Seafood Cornbread Dressing http://www.coopcancook.com/seafood-dressing/  Put that box of Jiffy down! I mean it. My mom adds about 1 cup of cooked rice to her dressing to make it rice dressing. Delicious! If you like rice dressing, just stir it into the bowl before pouring into the baking dish. Make sure you taste everything and get that flavor perfect!

I’ve also included an easy recipe for making Turkey dressing from scratch. I use the same stock I made for the dressing with the turkey necks. Just reserve 2 cups of the stock for the gravy.

Happy Cooking,

B. Coop

Southern Cornbread Dressing
Serves 8
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Prep Time
1 hr
Cook Time
1 hr 20 min
Total Time
2 hr 20 min
Prep Time
1 hr
Cook Time
1 hr 20 min
Total Time
2 hr 20 min
Cornbread
  1. 1 cup self rising flour
  2. 1 cup yellow cornmeal
  3. 1/3 cup vegetable oil
  4. 1 cup milk
  5. 1 large egg
  6. pinch of salt
  7. 1 tsp granulated sugar
Dressing
  1. 1 lb turkey necks or chicken thighs (bone in)
  2. 1 pan Cornbread (crumbled)
  3. 1/2 of a 14 oz bag of classic herb stuffing mix (Pepperidge Farm brand)
  4. 1 onion
  5. 1 bell pepper
  6. 2 celery stalks
  7. 1 T minced garlic
  8. 1 stick butter
  9. 6 cups water
  10. 1 T onion powder
  11. 1 T garlic powder
  12. Cajun seasoning (or salt) & black pepper to taste
Turkey Gravy
  1. 2 cups stock from turkey necks
  2. 4 TBS butter
  3. 3 TBS flour
  4. 1 tsp onion powder
  5. salt and pepper to taste
Cornbread
  1. Preheat oven 400 degrees F
  2. Mix all ingredients together well.
  3. Pour into a greased 9 inch pan or cast iron skillet
  4. Bake for 20-25 mins. or until a toothpick inserted in the center comes out clean.
Dressing
  1. Season turkey necks or chicken thighs with seasoned salt, onion powder, and garlic powder.
  2. Place them in a stock pot or dutch oven. (Chile, just get a big pot)
  3. Roughly chop half of the onion, bell pepper, and celery.
  4. Add it to the pot with the meat and add the water.
  5. Bring it to a boil, reduce the heat, cover, and simmer until meat is tender and cooked completely.
  6. Remove the meat. Once it cools, separate the meat from the bone, and set it aside.
  7. Strain the stock and reserve. Discard the veggies.
  8. Preheat oven to 350 degrees F
  9. Finely chop the remaining onion, bell pepper, garlic, and celery. Use a food processor if you have one available.
  10. In a pan or skillet, saute veggies the butter until tender.
  11. In a large bowl, add the crumbled cornbread, herb stuffing mix, veggies, onion & garlic powders, meat, and 4 cups of the stock.
  12. Mix well, taste, and adjust seasoning if needed.
  13. Pour mixture into 1 (or 2)* buttered 9x13 casserole dish.
  14. Bake, uncovered, for 40 mins to an 1 hour or until it's as dry as you'd like.**
  15. Allow to cool for 10 mins.
  16. Enjoy!
Turkey Gravy
  1. Melt butter in a heavy bottom saucepan
  2. Whisk in the flour
  3. Continue whisking on medium high heat until the roux is a light brown color
  4. Pour in the stock while whisking
  5. Continue whisking until the gravy thickens
  6. Remove from heat
  7. Stir in the onion powder
  8. Season with salt and pepper to taste
  9. Drizzle over the dressing
  10. Enjoy!
Notes
  1. *If the dressing is thicker than 2 inches in your pan, remove some of it, and bake it in another pan. Use 2 pans instead of one to ensure even baking.
  2. **Check the dressing after the first 30 mins of baking. If it is browning too fast and still "jiggly" in the center when the pan is shaken, place it on the top rack of the oven and continue baking.
Coop Can Cook https://coopcancook.com/

Creamy Pastalaya

I don’t know what it is about cooler weather and Halloween that makes me want Pastalaya. It’s just what I like to eat while watching “Hocus Pocus”. I know I’m not the only one that gets seasonal cravings! If you’ve never heard of Pastalaya, it’s basically Jambalaya with pasta instead of rice. It’s delicious! I love it creamy, so I add a little extra cream. AND it’s a One-Pot dish! You know that’s right up my lazy cooking alley!

Easy, right? And let me tell you! The smell will send your neighbors over to pretend like they need to borrow something. Knowing doggone well they’re just praying that you offer them a plate! Just a warning. This recipe stretches pretty well though. You’ll have some to share.

 

Traditional Pastalaya doesn’t contain cheese. But, I can’t have pasta without a little cheese. But, it’s optional! You can also switch up the cheese. Use whatever you like. Or don’t use it at all. The flavors from the pepper, onions, seasoning, and sausage are more than enough to make this one of your new favorites!

Happy Cooking,

B. Coop

Creamy Pastalaya
Serves 8
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1lb sausage
  2. 1 lb shrimp
  3. 1/2 lb chicken breast (chopped)
  4. 1 green bell pepper
  5. 1 red bell pepper
  6. 1 onion
  7. 3-4 green onions
  8. 2 T minced garlic
  9. 1 T olive oil
  10. 1 T butter
  11. 1 lb penne (uncooked)
  12. 2 cup chicken broth
  13. 1 can rotel or diced tomatoes (drained)
  14. 1 tsp liquid crab boil
  15. 1 T onion powder
  16. 1 T garlic powder
  17. 1 T cajun seasoning
  18. 1 tsp thyme
  19. 1 T parsley
  20. 1 tsp Worcestershire sauce
  21. 1/2 cup heavy cream
  22. 1 cup shredded parmesan or fontina cheese
  23. green onions to garnish
Instructions
  1. In a large pot or Dutch oven, heat olive oil
  2. Add in sliced sausage and cook until browned; remove
  3. Toss shrimp in liquid crab boil
  4. Add shrimp to the pot and cook in the sausage grease until they blush; remove
  5. Season the chicken with onion & garlic powder then add to the pot
  6. Cook chicken completely; remove
  7. Diced the onions, green onions, and bell peppers.
  8. Add them to the pot and saute until tender
  9. Then add the garlic and saute for 30 secs.
  10. Pour in the tomatoes.
  11. Add the sausage, chicken, broth, thyme, parsley, cajun seasoning, and Worcestershire sauce.
  12. Bring to a boil
  13. Add in the pasta and stir.
  14. Cover and cook on low for 10 mins
  15. Uncover, stir, and continue cooking until pasta is tender.
  16. Pour in the heavy cream and stir.
  17. Taste and adjust seasoning if needed.
  18. Add in the cheese and stir until melted.
  19. Garnish with green onions and serve.
  20. Enjoy!
Coop Can Cook https://coopcancook.com/