Ingredients

8 meaty pieces of frying chicken, salted and peppered
Flour for coating chicken
1/2 cup margarine or butter

SAUCE:
1/2 cup canned onion soup, undiluted
1/2 cup tomato juice
1 four-ounce can mushroom stems and pieces, with liquid reserved
2 tablespoons dry sherry, more if desired

Method

Salt, pepper, and flour chicken. Brown in a heavy skillet in margarine. While chicken browns, make the sauce by combining onion soup, tomato juice, mushrooms, and sherry. When chicken is brown, add sauce and simmer covered until tender. Mushroom juice may be added if needed. 

Hint: To prepare in a casserole, place browned chicken with sauce in the casserole and bake at 350-degrees until tender. 

Pansy Hebert Wright (Mrs. A. S.)
Baton Rouge, LA

Other Recipes

Some of the most-searched-for recipes on our site are cajun/creole in flavor, so here are the recipes for Jambalaya, Gumbo, and Red Beans and Rice that are included in Tiger Bait. 

Jambalaya

This is a recipe for your basic Jambalaya, also included in Tiger Bait are recipes for Crawfish Jambalaya, Seafood Jambalaya, Shrimp and Sausage Jambalaya, and Shrimp Jambalaya. 

Ingredients

1 large fryer, cut up
1 pound smoked sausage, sliced in 1/4 inch slices
3 tablespoons vegetable oil
1 cup chopped green pepper
1 cup chopped onion
1 clove garlic, minced
1 tablespoon salt
Pepper to taste
2 teaspoons Worcestershire sauce
1 quart chicken broth
1 cup tomato sauce
2 1/2 cups uncooked long-grain rice

Method

In a large Dutch oven, brown meat in oil. Remove meat, reduce heat, and saute vegetables until onions are clear. Add seasonings, Worchestershire sauce, broth, and tomato sauce; simmer for about 15 minutes. Add meat rice; stir well. Cover and cook over medium heat for about 30 minutes, stirring occasionally to prevent sticking. Cook an additional 20 minutes over very low heat, without stirring.  Serves eight. 

Editors note: If chicken broth is prepared from chicken bouillon cubes, reduce salt. 

Vigie Vicaro Brousssard (Mrs. Marion P.)
Laplace, LA

Creole Gumbo

In addition to the Creole Gumbo recipe, Tiger Bait also contains a recipe for Bayou Teche Chicken-Oyster Gumbo and Shrimp Okra Gumbo. 

Ingredients

1/4 cup vegetable oil
2 tablespoons flour
1 cup chopped celery or celery leaves
1 large onion, chopped
1 green pepper, chopped
1 16-ounce can of tomatoes
3 cups chicken broth
1 bay leaf
1/4 teaspoon thyme
2 cups sliced okra
2 tablespoons chopped parsley
Salt to taste
1/4 teaspoon Tobasco, more if desired
3 cups coarsely cut cooked chicken
1 pound shrimp, raw or cooked
1 pint oysters

Method

Heat oil in a large saucepan; add flour and stir until dark brown. Add celery, onion, and green pepper; continue stirring until tender. Add all remaining ingredients, except chicken, shrimp, and oysters; simmer covered for approximately 45 minutes. Add chicken and shellfish; adjust seasonings. Simmer ten minutes. Serve in large flat bowls over hot rice. Yields six to eight servings. 

Mary Belle Smith
Baton Rouge, LA    

Red Beans and Rice

Ingredients

2 pounds dried red beans
1 meaty ham bone or 1 1/2 pounds ham chunks
2 large onions, chopped
4 cloves garlic, minced
1 bay leaf, optional
Tobasco to taste
Salt and pepper to taste

Method

Wash dried beans. Remove any foreign matter, such as stems, etc. Place in a large four to a six-quart saucepan or Dutch oven. Add four to five quarts of water, ham onion, garlic, and seasonings. Simmer slowly for about three hours until beans are soft and gravy is thick. Serve over cooked rice with Tabasco sauce. Serves ten. 

Joyce Hoyt Lyford
Baton Rouge, LA