What kind of potatoes or veggies would go with cajun chicken?

Question

all of these answers sound so yummy!!!!!!!!!! How do I chose?

Answer 1

Dirty rice and broccoli, carrots and cauliflower sauteed in lemon garlic butter.

Or garlic smashed potatoes ...

Answer 2

Potato Wedges

Ingredients:
Shortening (for frying)
5 baking potatoes, cut into wedges
1 cup milk
1 egg
1 cup flour
2 tablespoons salt
1 teaspoon pepper
1/4 teaspoon paprika
1 dash garlic powder

Preheat shortening to 375°F.
Cut the potatoes into 16 to 18 equal size wedges.
Mix the egg and milk till well blended in a big bowl.
Mix the dry ingredients into a large bowl.
Put some potatoes in the milk and egg then into the flour mixture till well coated.
Fry in fryer for 3 minutes, remove from the oil and allow them to sit for one minute and then cook them again for 5 minutes or until cooked.
It may take up to 6 minutes.

Answer 3

Theres this Cajun restaurant by my house that serves sweet potato French fries with a brown sugar maple stuff on top with it's Cajun chicken. Have no idea if that helps, but hey, I thought I'd throw in my two cents.

Answer 4

I would do some fried rice and a salad with that.
Or a nice cucumber salad is great with tomato, lettuce, cucumbers and buttermilk dressing 1/2 cup of hellmans and seasoning salt. ITS DELICIOUS

Answer 5

mashed sweet potatoes - mix in some minced garlic

Answer 6

Louisiana Dirty Rice

Yield: 6 Servings

Ingredients:

3 tbsp. margarine; or chicken fat
6 oz. chicken gizzards; ground
4 oz. ground beef; lean (or pork)
3/4 cup yellow onions; finely chopped
1/2 cup bell peppers; green, finely chopped
1/2 cup eggplant; diced in ¼ chunks
3 cups chicken stock
1/2 tsp. garlic; minced
1 lg. bay leaf
2 1/2 tsp. salt
1/4 tsp. white pepper
1/2 tsp. black pepper; freshly ground
1/2 tsp. cayenne pepper; ground
1/2 tsp. cumin; ground
1/2 tsp. oregano; whole leaf
6 oz. chicken livers, ground
1 1/2 cups raw rice, converted
1/2 cup green onion tops; thinly sliced

Instructions:

Heat a heavy duty saucepan or cast iron skillet over medium heat. Add the margarine or fat, the gizzards and the ground beef or pork.

Brown the meat thoroughly, stirring constantly, about 5 minutes.

Add the onions, bell pepper, celery and eggplant. Cook this mixture about 2 minutes, and add 1/2 cup of the chicken stock.

Cook for 4 to 5 minutes, scraping the bottom and sides of the pan with a metal spoon. (this procedure will intensify the taste of the final product).

Add the ground chicken livers and stir. Add the remaining 2-1/2 cups of chicken stock and bring to a boil. Let simmer for 2 minutes.

Stir in the raw rice and cover the saucepan. Turn the heat to very low and cook for 17 minutes.

Uncover and stir in the sliced green onions.


Louisiana Pecan Rice

Roasting the pecans in a 350-degree oven for about ten minutes prior to adding them to the dish will intensify the flavor of this recipe.

Ingredients:

3 tablespoons unsalted butter
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
1 tablespoon minced garlic
1 tablespoon Cajun or Creole Seasoning
1 cup uncooked Toro Brand Rice
4 cups beef broth
1 cup toasted pecans
1 teaspoon hot sauce
1/2 cup minced parsley
1/2 cup chopped green onions

Directions:

1. Heat butter in saucepot over a medium heat. Add onion, celery and bell pepper and sauté for 5 minutes. Turn heat up to high.

2. Add garlic and sauté for an additional 2 minutes. Add Cajun or Creole Seasoning, Toro Brand Rice and cook for an additional minute.

3. Add 3-1/2 cups of beef broth, bring to boil and cook for 5 minutes. Lower heat to medium and stir in remaining 1/2 cup broth, pecans and hot sauce. Cover and cook for 10 minutes.

4. Remove from heat and stir in parsley and green onions.

Yields 6 servings.



Louisiana Shrimp Salad

Ingredients:
2 cup water
1/2 teaspoon liquid crab boil
1/4 teaspoon salt
1 pound peeled shrimp
2 T shrimp stock
3 T lemon juice
1/2 cup mayonnaise
1/4 minced celery
1/4 minced red bell pepper
2 boiled eggs shelled and chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
2 T chopped green onion
1 T minced parsley
Assorted Greens
Tomato slices
Assorted Veggies

Directions:

Combine water, liquid crab boil & salt in small saucepot, bring to boil, add shrimp and cook for about 10 minutes, or until done. Drain shrimp reserving shrimp stock. Chill shrimp.

In a medium size bowl, combine reserved shrimp stock, lemon juice, mayonnaise, celery, red bell pepper, boiled eggs, salt, black pepper, green onion and parsley.

Fold in chilled shrimp, green onion and parsley. Allow to chill under refrigeration for 30 minutes.
Place scoop of shrimp salad over a bed of assorted greens and garnish with a slice of tomato and veggies.

Yield: 4 Servings