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Frickin' Chicken

posted Dec 6, 2011, 12:34 PM by Unknown user   [ updated Apr 7, 2018, 6:01 PM by outdoorkitchenshow ]
Jimmy L. Babin
Creative Cajun Cooking
A very light brown gravy that will
excite the crowd

Servings: 250
Yield: 12 gallons
10 pounds Onions, chopped
1/4 cup Cooking Oil
1/4 cup Creative Cajun Cooking Seafood Boil
1 gallon Water, as needed for sides of pot.
1 can (#10) Mushrooms, stems & pieces
40 pounds Chicken Thighs, boneless, skinless
4 gallons Water, to cover chicken 2 inches.
Serve over a bed of rice.

Copyright: Cookbook #1
  • Install onions in pot with oil and MAGIC SWAMP DUST.
  • Sauté' at a high fire, adding along side of pot, 1 1/2 cups of water at a time as needed to wash gratin from sides of pot.
  • Stirring and scraping sides as needed to turn onions a very dark brown without allowing them to stick and burn, (approx. 20 minutes, pending fire).
  • When onions are ready and a brown color is achieved to your satisfaction, put in 1 #10 can of mushroom stems & pieces and stir.
  • Add in chicken (this is my preference of meat, but any meat with or without bones, will work).
  • Add water to cover meat by 2 inches & cook until tender on low fire.
  • Let stand for 30 minutes before serving.
  • Serve over rice and watch the faces light up in the crowd.
Service for 225 - 250 people -
depending on portion size.
NOTE: If mashed potatoes are
preferred instead of rice, stir in 2 cups
of all purpose flour mixed with 5 cups
of cold water to help thicken gravy.
(12 1/2 gal. Black Iron Pot.

Per Serving (excluding unknown
items): 134 Calories; 9g Fat (61.3%
calories from fat); 10g Protein; 3g
Carbohydrate; 1g Dietary Fiber;
48mg Cholesterol; 170mg Sodium.
Exchanges: 1 1/2 Lean Meat; 0
Vegetable; 1 Fat; 0 Other