Category: Spicy

Spicy Orange Chicken- Panda Express Copycat Orange Chicken

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Orange Chicken was always one of my favorite takeaway dishes from our local Sichuan restaurant in Pasadena, Fu Shing. Although the restaurant specialized in authentic Sichuan cuisine, their Orange Chicken was impossible to resist.

This dish is not a traditional Chinese recipe in the way you would find in Sichuan. Instead, it is loosely inspired by dishes such as Tangerine Peel Chicken and Orange Peel Beef. Traditional Chinese versions are typically much spicier and far less sweet than the American adaptation.

Where did this dish originate?

According to popular food lore, the American-style Orange Chicken was created by Chef Andy Kao while working for Panda Express in Hawaii. Whether enjoyed from a takeout container or made at home, it remains one of America’s most beloved Chinese-American dishes.

This is very good and easy to prepare. The key is to have everything ready to go, because once you start the cooking time is short.

Looking for a traditional Sichuan classic, try Kung Pao Chicken- Authentic Sichuan Recipe or Tofu Stir-Fry with Szechuan Flavors: Easy Recipe

Ingredients 

Marinade:

1 lb Chicken Breast, cut into cubes

2 tsp Soy sauce 

2 tsp Rice Wine

1 Tbsp Corn Starch 

1 tsp Oil

Sauce:

1 Orange,  zested and juiced. 

1 Tbsp Sugar

2 Tablespoons Rice Vinegar

2 Tablespoons Soy Sauce

2 inch piece Ginger, grated 

4 cloves Garlic, crushed and minced

1 tsp Chili Flakes 

2 cups Broccoli 

To finish:

1 Tablespoon Cornstarch

2-3 Tbsp Water

Green Onion for garnish 

Preparation:

Begin by preparing your chicken and adding all of the marinade ingredients and allowing it to rest. 

Combine all of your ingredients for your orange sauce, and then prepare your cornstarch and water slurry. This will be used at the end to thicken the sauce. 

Put a half a cup of oil into your wok and allow it to get hot. Then turn your chicken into the oil and let it sit until it begins to brown, stir it, then remove and then set it aside. 

Pour off the excess oil, and then add your sauce and your broccoli and stir fry it until the broccoli starts to cook and turn dark green. Add back your chicken, stir it all together and add your sauce and then add in your slurry a teaspoon at a time until it starts to thicken. Finish with your green onion and serve.

Spicy Orange Chicken- Better Than Takeout

This Orange Chicken was always one of my favorite takeaway dishes from our local Sichuan restaurant in Pasadena. The restaurant was called Fu Shing. And they had excellent Sichuan food.
While this is not a traditional Chinese dish like you would find in Sichuan, it is loosely based on Tangerine Peel Chicken and Orange Peel Beef and other such dishes, but the traditional dishes would be spicier and contain less sugar then the American style versions. It is said this dish was created by Chef Andy Kao when he was working for the Panda Express chain in Hawaii.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

Marinade:
  • 1 lb Chicken Breast cut into cubes
  • 2 tsp Soy sauce
  • 2 tsp Rice Wine
  • 1 Tbsp Corn Starch
  • 1 tsp Oil
Sauce:
  • 1 Orange zested and juiced.
  • 1 Tbsp Sugar
  • 2 Tablespoons Rice Vinegar
  • 2 Tablespoons Soy Sauce
  • 2 inch piece Ginger grated
  • 4 cloves Garlic crushed and minced
  • 1 tsp Chili Flakes
  • 2 cups Broccoli
To finish:
  • 1 Tablespoon Cornstarch
  • 2-3 Tbsp Water
  • Green Onion for garnish

Equipment

  • Wok

Method
 

  1. Begin by preparing your chicken and adding all of the marinade ingredients and allowing it to rest.
  2. Combine all of your ingredients for your orange sauce, and then prepare your cornstarch and water slurry. This will be used at the end to thicken the sauce.
  3. Put a half a cup of oil into your wok and allow it to get hot. Then turn your chicken into the oil and let it sit until it begins to brown, stir it, then remove and then set it aside.
  4. Pour off the excess oil, and then add your sauce and your broccoli and stir fry it until the broccoli starts to cook and turn dark green. Add back your chicken, stir it all together and add your sauce and then add in your slurry a teaspoon at a time until it starts to thicken. Finish with your green onion and serve.

Notes

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Yu Shiang Eggplant-Fish Fragrant Eggplant

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What does “Fish Fragrant” mean?

Yu Xiang or Yu Shiang Eggplant is one of the great comfort foods of Sichuan cuisine. The name is often translated as “Fish-Fragrant Eggplant,” but don’t let that fool you—there is no fish in the dish. Instead, it refers to a traditional Sichuan flavor combination originally used in fish cookery.

This dish is all about balance. The eggplant becomes silky and rich while the sauce delivers layers of flavor: savory soy sauce, black vinegar, garlic, ginger, a touch of sweetness, and just enough heat to keep things interesting. It is the perfect example of how a few simple ingredients can be transformed into something extraordinary.

The secret.

One key to success is properly cooking the eggplant. Whether you fry it traditionally or use a lighter method such as roasting or air frying, the goal is the same: tender, creamy eggplant that readily absorbs the sauce.

Serve it over steamed rice and you have the kind of meal that families across China enjoy at home—a simple dish that delivers remarkable flavor. Looking for another Sichuan classic comfort food dish, Meatless Ma Po Tofu Recipe: A Flavorful Sichuan Classic

Ingredients

  • 1  1/4 lbs (600g) eggplant
  • Salt
  • Cooking oil, for deep-frying (1  1/2 cups plus 2 tablespoons/400ml will do if you are using a round-bottomed wok)
  • 1  1/2 tablespoons Sichuanese chilli bean paste, or Sichuan pickled chilli paste, or a mixture of the two
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • 2/3 cup (150ml) chicken stock
  • 2 teaspoons sugar
  • 3/4 teaspoon potato flour mixed with one tablespoon cold water
  • 2 teaspoons Chinkiang vinegar
  • 4 tablespoons finely sliced spring onion greens

Preparation:

Cut the eggplant lengthways into three thick slices, then cut these into evenly sized batons. Sprinkle them with salt, mix well and leave in a colander for at least 30 minutes to drain.

In a wok, heat the oil for deep-frying to 350°F (180˚C). Add the eggplant in batches and deep-fry for three to four minutes until slightly golden on the outside and soft and buttery within. Remove and drain on paper towels.

Drain the deep-frying oil, wipe the wok if necessary, then return it to a medium flame. When the wok is hot again, add 3 tbsp of oil. Add the chilli bean paste and stir-fry until the oil is red and fragrant, then add the ginger and garlic and continue to stir-fry until you can smell their aromas. Take care not to burn these seasonings; remove the wok from the heat for a few seconds if necessary to control the temperature (you want a gentle, coaxing sizzle, not a scorching heat).

Add the stock and sugar and mix well. Season with salt to taste if necessary. Add the fried eggplant to the sauce and let them simmer gently for a minute or so to absorb some of the flavors. Then stir the potato flour mixture, pour it over the eggplant and stir in gently to thicken the sauce. Add the vinegar and spring onions and stir a few times, then serve.

Yu Shiang Eggplant-Fish Fragrant Eggplant

Yu Xiang or Yu Shiang Eggplant is one of the great comfort foods of Sichuan cuisine. The name is often translated as “Fish-Fragrant Eggplant,” but don’t let that fool you—there is no fish in the dish. Instead, it refers to a traditional Sichuan flavor combination originally used in fish cookery.
This dish is all about balance. The eggplant becomes silky and rich while the sauce delivers layers of flavor: savory soy sauce, black vinegar, garlic, ginger, a touch of sweetness, and just enough heat to keep things interesting. It is the perfect example of how a few simple ingredients can be transformed into something extraordinary.
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Prep Time 10 minutes
Cook Time 3 days 45 minutes
Servings: 6
Course: Main Course, Side Dish
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 lbs 600g eggplant
  • Salt
  • Cooking oil for deep-frying (1 1/2 cups plus 2 tablespoons/400ml will do if you are using a round-bottomed wok)
  • 1 1/2 tablespoons Sichuanese chilli bean paste or Sichuan pickled chilli paste, or a mixture of the two
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • 2/3 cup 150ml chicken stock
  • 2 teaspoons sugar
  • 3/4 teaspoon potato flour mixed with one tablespoon cold water
  • 2 teaspoons Chinkiang vinegar
  • 4 tablespoons finely sliced spring onion greens

Equipment

  • Wok

Method
 

  1. Cut the eggplant lengthways into three thick slices, then cut these into evenly sized batons. Sprinkle them with salt, mix well and leave in a colander for at least 30 minutes to drain.
  2. In a wok, heat the oil for deep-frying to 350°F (180˚C). Add the eggplant in batches and deep-fry for three to four minutes until slightly golden on the outside and soft and buttery within. Remove and drain on paper towels.
  3. Drain the deep-frying oil, wipe the wok if necessary, then return it to a medium flame. When the wok is hot again, add 3 tbsp of oil. Add the chilli bean paste and stir-fry until the oil is red and fragrant, then add the ginger and garlic and continue to stir-fry until you can smell their aromas. Take care not to burn these seasonings; remove the wok from the heat for a few seconds if necessary to control the temperature (you want a gentle, coaxing sizzle, not a scorching heat).
  4. Add the stock and sugar and mix well. Season with salt to taste if necessary. Add the fried eggplant to the sauce and let them simmer gently for a minute or so to absorb some of the flavors. Then stir the potato flour mixture, pour it over the eggplant and stir in gently to thicken the sauce. Add the vinegar and spring onions and stir a few times, then serve.

Notes

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Mastering Laotian Fried and Grilled Chicken

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A lot of people don’t realize that in Laos they make a mean Laotian fried chicken. It’s a speciality. They also make an amazing grilled chicken. So with this recipe you have the option to grill it, fry it or put in the air fryer.

While similar to the Thai, Gai Yang, which makes sense since they are neighbors. It’s got its own unique flavor, and uses copious amounts of black pepper. 

In Southeast Asia they grow some of the best black pepper anywhere. The most famous is the Kampot pepper from Cambodia. Almost destroyed during the Khmer Rouge regime, it is making a comeback and is well worth searching out. 

If you enjoy this, check out the Thai version, Authentic Thai Street Food: Marinated Grilled Chicken

 Ingredients:

3 Tbsp Oyster Sauce 

2 Tbsp Fish sauce

2 Tbsp low sodium Soy sauce 

1 Lime, juiced 

4 cloves Garlic, pressed or grated. 

1 Tbsp coconut Sugar or Brown Sugar

1 Tbsp ground Black Pepper 

½ cup (35gms) finely chopped Cilantro/Coriander. Stems are fine too. 

3 lbs. (1.35kg) Chicken, 2 lbs if using boneless. I personally prefer boneless skinless thighs. 

Preparation:

Combine all your ingredients to create your marinade. Pour over the chicken and let it marinade for at least 24 hours. 

Shake off any excess marinade and grill over charcoal, or it also works well in the air fryer.

Garnish with cilantro/coriander, if desired. Serve with coconut rice. You can find this recipe in the blog here Delicious Coconut Rice Recipe: A Global Favorite

Mastering Laotian Fried and Grilled Chicken

A lot of people don’t realize that in Laos they make a mean Laotian fried chicken. It’s a speciality. They also make an amazing grilled chicken. While similar to the Thai, Gai Yang; which makes sense since they are neighbors. It’s got its own unique flavor, and uses copious amounts of black pepper. 
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Prep Time 1 day
Cook Time 15 minutes
Servings: 6
Course: Main Course
Cuisine: Laotian
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Tbsp Oyster Sauce
  • 2 Tbsp Fish sauce
  • 2 Tbsp low sodium Soy sauce
  • 1 Lime juiced
  • 4 cloves Garlic pressed or grated.
  • 1 Tbsp coconut Sugar or Brown Sugar
  • 1 Tbsp ground Black Pepper
  • ½ cup 35gms finely chopped Cilantro/Coriander. Stems are fine too.
  • 3 lbs. 1.35kg Chicken, 2 lbs if using boneless. I personally prefer boneless skinless thighs.

Equipment

  • Grill
  • Air Fryer

Method
 

  1. Combine all your ingredients to create your marinade. Pour over the chicken and let it marinade for at least 24 hours.
  2. Shake off any excess marinade and grill over charcoal, or it also works well in the air fryer.
  3. Garnish with cilantro/coriander, if desired. Serve with coconut rice

Notes

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Easy Taiwanese 3 Cup Chicken Recipe

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I’ve made a lot of Chinese food in my life, but I’ve never made 3 Cup Chicken-San Bei Ji, which is kind of an Asian standard with so many versions. I was really missing out. This is one of the best things I’ve ever made and super easy. Absolutely stunning. This is the Taiwanese version with basil.

Ingredients:

1 1/2 lb. Chicken drumettes or 1 lb boneless skinless thighs, cut into bite size pieces.

2 Tbsp Vegetable Oil

8-10 cloves of Garlic, peeled and chopped in half. 

1- 4 inch piece of Ginger, sliced

1-2 Shallots, sliced

4 Scallions, chopped into 4 inch pieces. 

4- 6 dried Chilis

2 Tbsp. cane/brown Sugar

1/4 cup of Soy Sauce (low sodium)

1 Tbsp Dark Soy Sauce 

2 Tbsp Sesame Oil

1/4 cup Rice Wine

1 Tbsp Chinkiang Vinegar, optional 

Thai basil leaves, for garnish 

Preparation:

Add vegetable oil and gently fry your aromatics, add chicken and lightly brown. Move to the side of the pan and add your sugar and caramelize. 

Add soy, rice wine, sesame oil and vinegar and bring to simmer until sauce has thickened.

Approximately 10-15 minutes. Stir in basil and serve with rice. Note: See finished dish at top.

How to Make Lao Gan Ma Tofu Stir-Fry in 5 Minutes

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I really enjoy making this dish because it’s easy to prepare, vegetarian/vegan and packed with flavor. Perfect when you want something lighter.

The time required to make this dish is really just in the initial prepping of the ingredients. Once you start, the cooking time is barely 5 minutes.

It uses a unique ingredient which is the Lao Gan Ma Chili Oil With Black Bean. This legendary sauce is just one of many made by Lao Gan Ma. She is probably most known for the Spicy Chili Crisp, which has a cult following amongst professional and home chefs.

The story of the lady who founded it is well worth a read. Needless to say, she is now a very wealthy woman. Some people jokingly call it the “smiling lady sauce” due to her serious expression on the jar.

Ingredients:

2 Tbsp Oil

14 Oz extra firm Tofu cut in small, 1/2-inch cubes

1 Tbsp Lao Gan Ma Chili Oil With Black Bean

1 Tbsp Shaoxing rice wine or dry Sherry

3 Garlic cloves, minced

Ginger Root, 2 inch piece minced

6-8  dried Chilis. Tien Tsin, Facing Heaven or Er Jing Tao.

1 Red Pepper, cut into 1/2 inch pieces

3 Green Onion, cut in pieces

Sauce:

2 heaping Tbsp Lao Gan Ma Chili Oil With Black Bean

2 Tbsp Chinese Light Soy Sauce

1/4 cup Vegetable Broth

1 tsp Chinese Dark Soy Sauce

1 tsp Sugar

Pinch of Brown Sugar

1/2 tsp Corn Starch

Preparation:

Prep all of your ingredients before starting to cook.

Add the Shaoxing wine and 1 Tbsp of LGM black bean paste to the cubed tofu to marinade. I’ve left it for up to an hour in the refrigerator and it imparts a nice flavor, but you can skip this step if you want a fast meal.

Heat your wok to smoking hot and add your oil. Stir fry the dried chili until they blister, add the red peppers and green onions. Finally, add the garlic, and ginger.

Once almost done, add tofu and then sauce mixture gently toss and allow to thicken.

Serve with rice. I prefer brown Jasmine rice.

Note: All of these ingredients are easily available in your local Asian market. If you are new to cooking Chinese food, I’ve posted a comprehensive pantry list. With this stocked pantry, you can cook most any Chinese dish. Once you buy these items they will last for a long time, and will allow you make a variety of dishes. Essential Ingredients for Authentic Chinese Cooking

Additionally, if you want to make this without using the LGM black bean paste, this can easily be made with fermented black beans known as dow see.

How to Make Lao Gan Ma Tofu Stir-Fry in 5 Minutes

I really enjoy making this dish because it’s easy to prepare, vegetarian/vegan and packed with flavor. Perfect when you want something lighter.
The time required to make this dish is really just in the initial prepping of the ingredients. Once you start, the cooking time is barely 5 minutes.
It uses a unique ingredient which is the Lao Gan Ma Chili Oil With Black Bean. This legendary sauce is just one of many made by Lao Gan Ma. She is probably most known for the Spicy Chili Crisp, which has a cult following amongst professional and home chefs.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tbsp Oil
  • 14 Oz extra firm Tofu cut in small 1/2-inch cubes
  • 1 Tbsp Lao Gan Ma Chili Oil With Black Bean
  • 1 Tbsp Shaoxing rice wine or dry Sherry
  • 3 Garlic cloves minced
  • Ginger Root 2 inch piece minced
  • 6-8 dried Chilis. Tien Tsin Facing Heaven or Er Jing Tao.
  • 1 Red Pepper cut into 1/2 inch pieces
  • 3 Green onion cut in pieces
Sauce:
  • 2 heaping Tbsp Lao Gan Ma Chili Oil With Black Bean
  • 2 Tbsp Chinese light Soy Sauce
  • 1/4 cup Vegetable Broth
  • 1 tsp Chinese dark Soy Sauce
  • 1 tsp Sugar
  • Pinch Brown Sugar
  • 1/2 tsp Corn Starch

Equipment

  • Wok

Method
 

  1. Prep all of your ingredients before starting to cook.
  2. Add the Shaoxing wine and 1 Tbsp of LGM black bean paste to the cubed tofu to marinade. I’ve left it for up to an hour in the refrigerator and it imparts a nice flavor, but you can skip this step if you want a fast meal.
  3. Heat your wok to smoking hot and add your oil. Stir fry the dried chili until they blister, add the red peppers and green onions. Finally, add the garlic, and ginger.
  4. Once almost done, add tofu and then sauce mixture gently toss and allow to thicken.
  5. Serve with rice. I prefer brown Jasmine rice.
Note: All of these ingredients are easily available in your local Asian market. If you are new to cooking Chinese food, I’ve posted a comprehensive pantry list. With this stocked pantry, you can cook most any Chinese dish. Once you buy these items they will last for a long time, and will allow you make a variety of dishes.
    Additionally, if you want to make this without using the LGM black bean paste, this can easily be made with fermented black beans known as dow see.

      Notes

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      Delicious Bhindi Masala: Step-by-Step Guide

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      There are so many recipes for this dish, but basically they all have a few commonalities. Onion, ginger and garlic purée and tomato base with additional ground spices. The names okra, bhindi and lady fingers are used interchangeably.

      Some recipes include an additional step of precooking the bhindi/okra in half the oil and setting it aside. I can understand this, as it keeps the okra from getting slimy, which was a frequent concern in the recipes I read. I was lucky in that my okra was very fresh, so I didn’t have that issue. Bottom line, if you are at the market and all the South Asian customers are buying okra, it is likely very fresh. The better quality okra will be called “desi”.

      Looking for another non meat dish to serve, try Quick and Easy Spinach Curry Recipe

      Additionally, many recipes called for adding something acidic to keep the okra from going slimy. I felt lemon juice would work well, and was happy with the results.

      And these two combined with the tandoori chicken would be a great Indian meal, Traditional Tandoori Chicken Recipe

      One additional note. Many recipes called for using cumin seeds. As I had literally just run out, I substituted black mustard seeds. It tasted fine, but I think the cumin seed would have been slightly better.

      Ingredients:

      1 lb fresh Okra
      3-4 Tbsp Oil
      1 tsp Cumin Seed or Black Mustard Seed
      1 large Onion, puréed
      2 inch piece Ginger Root, puréed
      6 cloves Garlic, puréed
      2 Green Chilis, sliced lengthwise
      3/4 tsp Sea Salt
      1 tsp Turmeric
      1 tsp Garam Masala
      1 tsp Red Chili Powder
      Juice of 1/2 lemon
      1 cup chopped Tomatoes
      1 tsp dried Fenugreek leaves (kasuri methi)

      Preparation:

      Prep the okra by washing them throughly and drying them completely. Cut off each end and then cut them into bite size pieces. I could have cut my pieces slightly smaller.

      Add the oil to your pan and add the black mustard or cumin seeds. Once they start popping, add your onion, garlic and ginger purée and allow it to turn slightly golden brown. Add the chili powder, turmeric and garam masala and salt and sauté for a minute or so to take off any rawness of the spices. Add the okra and the lemon juice and cook for 6-8 minutes.

      Add the chopped tomatoes and fenugreek leaves, cover and cook for an additional 3-4 minutes. Uncover the pan and cook away any excess moisture. This is dry masala, so you don’t want it soupy. Serve with basmati rice.

      Delicious Bhindi Masala: Step-by-Step Guide

      There are so many recipes for this dish, but basically they all have a few commonalities. Onion, ginger and garlic purée and tomato base with additional ground spices. The names okra, bhindi and lady fingers are used interchangeably.
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 15 minutes
      Servings: 4
      Course: Main Course, Side Dish
      Cuisine: Indian
      Ingredients Equipment Method Notes

      Ingredients
        

      • 1 lb fresh Okra
      • 3-4 Tbsp Oil
      • 1 tsp Cumin Seed or Black Mustard Seed
      • 1 large Onion puréed
      • 2 inch piece Ginger Root puréed
      • 6 cloves Garlic puréed
      • 2 Green Chilis sliced lengthwise
      • 3/4 tsp Sea Salt
      • 1 tsp Turmeric
      • 1 tsp Garam Masala
      • 1 tsp Red Chili Powder
      • Juice of 1/2 lemon
      • 1 cup chopped Tomatoes
      • 1 tsp dried Fenugreek leaves Kasuri Methi

      Equipment

      • Wok

      Method
       

      1. Prep the okra by washing them throughly and drying them completely. Cut off each end and then cut them into bite size pieces. I could have cut my pieces slightly smaller.
      2. Add the oil to your pan and add the black mustard or cumin seeds. Once they start popping, add your onion, garlic and ginger purée and allow it to turn slightly golden brown. Add the chili powder, turmeric and garam masala and salt and sauté for a minute or so to take off any rawness of the spices. Add the okra and the lemon juice and cook for 6-8 minutes.
      3. Add the chopped tomatoes and fenugreek leaves, cover and cook for an additional 3-4 minutes. Uncover the pan and cook away any excess moisture. This is dry masala, so you don’t want it soupy. Serve with basmati rice.

      Notes

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      How to Make Authentic Cajun Catfish Couvillion: A Step-by-Step Guide

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      A couvillion is in the same family of the Creole/Cajun court-bouillon and the French court-bouillon. The major difference is that couvillion starts with a medium dark roux and is thick and almost stew-like.

      There are many different recipes, but mine is traditional and very good. It’s not difficult to make, but the roux takes time and can’t be rushed. If you burn the roux it is unusable and you will need to start over. So once you start the roux, keep stirring. I will give you a step by step to make the roux.

      Ingredients:

      3 Tbsp Vegetable Oil
      3 Tbsp Butter
      6 Tbsp Flour
      1 Onion, minced
      1/2 Red Pepper, minced
      1/2 Green Pepper, minced
      2 ribs Celery, minced
      2 cloves garlic, minced
      1 cup White Wine
      1 28oz can of Crushed Tomatoes or a large 24 oz jar of Passata
      2 cups Seafood stock
      1 tsp Salt
      1/2 tsp freshly ground Black Pepper
      ½ tsp Cayenne Pepper
      1 tsp dried Thyme Leaves
      2 Bay Leaves
      1 1/2 lb pound Catfish filets
      2 Tbsp scallions, chopped
      Rice for serving

      Preparation:

      Prepare your onion, celery, red and green peppers and garlic and set aside. You don’t want to be worrying with this, while you’re making your roux.

      Make a dark roux by adding the butter, oil and flour to a cast iron pot. It will take between 30-60 minutes to get it the right color. I cooked mine slowly, so it took a full 60 minutes.

      When it is the color of dark milk chocolate, add your onion, red and green bell pepper, celery and garlic and sweat it down. Throw in a little salt, and give it 15 minutes to soften it up.
       

      Add your white wine and reduce slightly, 5 minutes and then add your tomatoes, stock and spices and cook until thick. About 60 minutes. I always remember the advice from my very old Creole cookbook. “The mo slow it cooks the mo better it be”. Bless her.

       

      Lay your catfish gently into the sauce, spooning a little sauce over each filet, cover and cook until firm. My filets took about 6 minutes.

      Serve with rice sprinkled with your chopped green onions.

      How to Make Authentic Cajun Couvillion: A Step-by-Step Guide

      A couvillion is in the same family of the Creole/Cajun courtbouillon and the French court-bouillon. The major difference is that couvillion starts with a medium to dark roux and is thick and almost stew like.
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 2 hours
      Course: Main Course
      Cuisine: Cajun
      Ingredients Equipment Method Notes

      Ingredients
        

      • 3 Tbsp Vegetable Oil
      • 3 Tbsp Butter
      • 6 Tbsp Flour
      • 1 Onion minced
      • 1/2 Red Pepper minced
      • 1/2 Green Pepper minced
      • 2 ribs Celery minced
      • 2 cloves garlic minced
      • 1 cup White Wine
      • 1 28 oz can of Crushed Tomatoes or a large 24 oz jar of Passata
      • 2 cups Seafood stock
      • 1 tsp Salt
      • 1/2 tsp freshly ground Black Pepper
      • ½ tsp Cayenne Pepper
      • 1 tsp dried Thyme Leaves
      • 2 Bay Leaves
      • 1 1/2 lb pound Catfish filets
      • 2 Tbsp scallions chopped
      • Rice for serving

      Equipment

      • Heavy Pot

      Method
       

      1. Prepare your onion, celery, red and green peppers and garlic and set aside. You don’t want to be worrying with this, while you’re making your roux.
      2. Make a dark roux by adding the butter, oil and flour to a cast iron pot. It will take between 30-60 minutes to get it the right color. I cooked mine slowly, so it took a full 60 minutes.
      3. When it is the color of dark milk chocolate, add your onion, red and green bell pepper, celery and garlic and sweat it down. Throw in a little salt, and give it 15 minutes to soften it up.
      4. Add your white wine and reduce slightly, 5 minutes and then add your tomatoes, stock and spices and cook until thick. About 60 minutes.
      5. Lay your catfish gently into the sauce, spooning a little sauce over each filet, cover and cook until firm. My filets took about 6 minutes.
      6. Serve with rice sprinkled with your chopped green onions.

      Notes

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      Jambalaya Recipe: A Taste of Louisiana’s Best

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      When you look closely at the word jambalaya, you notice that it is actually three words. “Jambon”, from the French for ham, “ala”, as in the style of and “ya”, the West African word for rice. Shortened and pronounced as jambalaya.

      Jambalaya is one of those dishes that seems to be claimed by both Creole and Cajun alike, so here’s my hat in the ring.

      Ready to try another classic Cajun/Creole dish, try this out Smoky Gumbo Recipe: Perfect Your Roux

      Why this Jambalaya works

      It older times these dishes were cooked over open fires, which imparted a nice smoky flavor. At a lot of festivals and cook offs in Louisiana, they still are. The add-on of my secret ingredient, liquid smoke, gives you that flavor without having to have an open fire.

      Ingredients: 

      3 Tbsp. Butter

      1 lb. lean Pork, cut into ½ inch squares

      1 lb. Andouille, Creole or Chaurice sausage, cut into ¼ inch pieces

      2 large Onions, finely chopped

      ½ cup Green Pepper

      1/2 cup Celery

      4 Garlic cloves, finely chopped

      2 Tbsp. chopped fresh Parsley

      3 Sprigs fresh Thyme, or ½ tsp. dried thyme

      Pinch of ground Cloves

      A few grindings of fresh Black Pepper

      1/2 tsp. Cayenne Pepper, if you do not like it spicy, this can be omitted.

      1 – Bay leaf

      1 tsp. Salt

      4 ½ cups of low sodium Chicken stock

      1 tsp. of Liquid smoke

      2 cups of white medium grain Rice

      ¼ cup of green Onions, to finish

      Preparation:

      Melt butter to a large heavy saucepan or cast iron stockpot. Sauté onions, green pepper, garlic and lean pork for 5 minutes and then add the parsley, thyme and green onion and continue cooking for a few more minutes.

      Then add all the rest of the spices and sausage and slowly brown for 5 minutes. Then add the rice, stir and coat thoroughly and then the stock and bring back to a boil, now add the liquid smoke, stir again and cover, and turn heat down to low.

      Cook for approx. 35 min. stirring on occasion until liquid is fully absorbed, Take off the heat and let it sit for 5 to 10 minutes, then stir in green onions and serve in deep bowls with hot sauce.

      Jambalaya Recipe: A Taste of Louisiana’s Best

      When you look closely at the word jambalaya, you notice that it is actually three words. “Jambon”, from the French for ham, “ala”, as in the style of and “ya”, the West African word for rice. Shortened and pronounced as jambalaya.
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 35 minutes
      Servings: 6
      Course: Main Course
      Cuisine: Cajun
      Ingredients Equipment Method Notes

      Ingredients
        

      • 3 Tbsp. Butter
      • 1 lb. lean Pork cut into ½ inch squares
      • 1 lb. Andouille Creole or Chaurice sausage, cut into ¼ inch pieces
      • 2 large Onions finely chopped
      • ½ cup Green Pepper
      • 1/2 cup Celery
      • 4 Garlic cloves finely chopped
      • 2 Tbsp. chopped fresh Parsley
      • 3 Sprigs fresh Thyme or ½ tsp. dried thyme
      • Pinch of ground Cloves
      • A few grindings of fresh Black Pepper
      • 1/2 tsp. Cayenne Pepper if you do not like it spicy, this can be omitted.
      • 1 Bay leaf
      • 1 tsp. Salt
      • 4 ½ cups of low sodium Chicken stock
      • 1 tsp. of Liquid smoke
      • 2 cups of white medium grain Rice
      • ¼ cup of green Onions to finish

      Equipment

      • Heavy Pot with Lid

      Method
       

      1. Melt butter to a large heavy saucepan or cast iron stockpot. Sauté onions, green pepper, garlic and lean pork for 5 minutes and then add the parsley, thyme and green onion and continue cooking for a few more minutes.
      2. Then add all the rest of the spices and sausage and slowly brown for 5 minutes. Then add the rice, stir and coat thoroughly and then the stock and bring back to a boil, now add the liquid smoke, stir again and cover, and turn heat down to low.
      3. Cook for approx. 35 min. stirring on occasion until liquid is fully absorbed, Take off the heat and let it sit for 5 to 10 minutes, then stir in green onions and serve in deep bowls with hot sauce.

      Notes

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      Authentic Thai Dipping Sauce Recipe

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      This versatile dipping sauce called Nam Pla Prik or sometimes Prik Nam Pla is perfect with any Thai meal and great on Thai style omelettes, rice and noodles dishes, spring rolls and Gai Yang (Thai BBQ Chicken).

      This sauce is traditionally served with Gai Yang (Thai grilled chicken), one of Thailand’s most popular street foods. You can find my recipe for authentic Thai grilled chicken here. Authentic Thai Street Food: Marinated Grilled Chicken

      Ingredients:

      6 Tbsp. Fish Sauce, here is where you will really see the difference in using a top Thai fish sauce.

      2 cloves finely sliced Garlic

      1 tsp. of white or palm Sugar

      5 finely chopped Thai Chilies

      1/2 Lime, sliced

      Preparation:

      Mix all ingredients thoroughly. Allow to rest for a day to let the flavors mingle. This will keep for up to a week in the refrigerator.