Coonass Chicken Recipes

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COONASS CHICKEN



Coonass Chicken image

Make and share this Coonass Chicken recipe from Food.com.

Provided by squeaks-malone

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 13

1/2-1 lb boneless skinless chicken breasts or 1/2-1 lb smoked kielbasa
1/2 onion, diced
2 stalks celery, diced
1/2 bell pepper
3 chicken bouillon cubes
3 -4 bay leaves
salt and pepper
2 cups tomato puree
1 -2 cup tomato sauce
6 ounces tomato paste
basil, to desired taste
oregano, to desired taste
24 ounces spaghetti noodles

Steps:

  • Put chicken in large pan, cover with water.
  • In another pan, boil spaghetti noodles and drain.
  • Pour in onion, celery, bell pepper, bouillon cubes, and bay leaves.
  • Add salt and pepper.
  • Cook in pan until chicken shreds apart.
  • Then add tomato puree, tomato sauce and tomato paste.
  • Add basil and oregano.
  • Let it cook for half an hour.
  • Add smoked kielbasa, and let cook for 15 minutes.
  • Mix with spaghetti noodles.

Nutrition Facts : Calories 818.8, Fat 4.4, SaturatedFat 0.9, Cholesterol 33.3, Sodium 1314.4, Carbohydrate 154.8, Fiber 11.5, Sugar 18.7, Protein 41

COONASS FILET MIGNON



Coonass Filet Mignon image

According to CajunCulture.com, not only is the origin of the term "coonass" disputed but also its acceptable usage. Some Cajuns take pride in the word and display license plates saying "Registered Coonass" while others see it as an ethnic slur. Either way, this is some good mock filet mignon. SOURCE BOUDREAUX & THIBODEAUX My three photos of this wonderful dish are of the raw, cooking to plated!

Provided by Chef Shadows

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground chuck
1 egg
1/2 cup breadcrumbs
1/2 cup onion, finely chopped
1/2 teaspoon mustard
1 lb bacon, thick cut
oil (for frying)
salt and black pepper
garlic powder
red pepper
toothpick

Steps:

  • Mix egg and mustard.
  • Add ground chuck, breadcrumbs and onion.
  • Add seasonings (Generally, a layer of salt, black pepper and.
  • garlic powder is added to each side then a pinch or two of red pepper).
  • Weigh out 5 oz of the mixture and make into a meatball then flatten slightly.
  • Wrap a slice of bacon or two around the meat and.
  • fasten with toothpick.
  • Fry up in pan -- a few minutes on each side.
  • Serve up.

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