My first wife Gail was the youngest of five sisters and two brothers. As in most Cajun families the siblings were close, the oldest five all living within ten miles of each other. Gail’s mother Lily had three sisters and a brother and they all lived less than a quarter mile from each other all their lives.
Although I always had a predilection for Lily’s cooking all of Gail’s aunts were wonderful cooks. They all had their specialties never to be passed up whenever offered. Poulet Sauté a La Creole (Chicken Sautéed Creole Style) was the specialty of Gail’s Aunt Lectra.
I recently found this recipe in a stack of old letters. It’s a Creole standard but I’m fairly sure that Lectra, like all good Cajun cooks, had a secret ingredient or two that she never shared with anyone. I’m thinking maybe a touch of paprika. It doesn’t really matter because I know all you aspiring Cajun-Creole cooks will soon find your own secret ingredient(s) that will make this dish your own.
POULET SAUTE A LA CREOLE
2 spring chickens 6 tomatoes, sliced
1 clove garlic, chopped Salt and pepper
1 sprig of thyme 2 tablespoons butter
2 large onions, sliced 1 teaspoon minced parsley
2 tablespoons flour 1 bay leaf
2 green peppers or 2 cups stock
pimientos, chopped 2 cups cooked rice
Disjoint chicken, season with salt and pepper and brown with butter. Add onions and brown, then flour and tomatoes, peppers or pimientos, garlic and herbs. Simmer 20 minutes; then add seasoned stock and simmer for 45 minutes. Serve chicken covered with sauce. Serve with boiled rice for 6.