It isn't mine, but it is still pretty to look at. A dish of Chicken Creole.

Mardi Gras is upon us and I thought that I would share one of my "recipes" with you. But first, a lesson in Cajun/Creole cooking.

Minus Red Beans and Rice, practically all Cajun/Creole dishes start with a roux and the Holy Trinity. Gumbo, Jambalaya, and Creole all use a form of roux and the trinity.

Roux, a French cooking term, is just a cooked mixture of flour and fat. It is typically used as a thickening agent. I bet you had no clue that your biscuits and gravy had a French background to them. The longer you let a roux cook, the darker it gets. Typically you will hear them called Blond, Peanut Butter, and Chocolate. The longer you cook a roux, the thickening ability lessens.

The Holy Trinity is a mix of chopped aromatic vegetables. Green Bell Peppers, Onion, and Celery. This is a play off of French chefs mirepoix, which is Carrots, Onions, and Celery.

I don't want you to think that Louisiana cooking is just a play on French cuisine, because it is not. Cajun/Creole food and lifestyle for that matter is a melting pot of French, African, American, Spanish, Caribbean, and Mediterranean ingredients, techniques, and influences.

Now my "recipe". I use quotations because I NEVER EVER measure anything. I just go by look and taste.

3-4 boneless skinless chicken breasts

Tony Chachere's Creole or Spice and Herbs seasoning(Salt, Pepper, Garlic Powder, whatever you have on hand if this is not a pantry staple at your house like it is mine)

a little oil (I prefer peanut, but that is just me)

a cup chopped onion

a cup chopped bell pepper

a cup chopped celery

some chopped garlic

flour

tomato paste

some liquid of your choice (I usually use chicken stock, but water, beer or wine would work in a pinch too)

rice

Cook rice according to directions on package. Heat pan on stove on medium to medium-high heat. Take chicken breasts and season both sides with the seasoning. Cook chicken taking care to brown both sides nicely. Take out and set aside. Heat some oil in the same pan. Throw in the trinity and cook until your kitchen smalls wonderful. Cook a little longer. Add garlic and cook for a minute. Add enough flour to soak up the oil (usually a tablespoon of flour for every tablespoon of oil). Cook for a couple minutes. Add a spoonful or so of tomato paste. Stir in well. Add enough liquid to incorporate all the roux and tomato paste. Return chicken breasts to pan. Bring to a boil. Simmer for a while. Serve on rice with a nice crusty bread.

But Matt, what is the difference between Cajun and Creole dishes you ask? Tomatoes.

Laissez les bon temps rouler. Let the good times roll.