*  Exported from  MasterCook II  *
 
                   Chicken Smothered With Black-Eyed Peas
 
 Recipe By     : Cajun Country Recipes
 Serving Size  : 10   Preparation Time :0:45
 Categories    : Cajun/Creole                     Chicken
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                          -- <SEASONING MIX>
    1      Tablespoon    Salt
    1 1/2  Teaspoons     Garlic Powder
    1      Teaspoon      Dry Mustard
      1/2  Teaspoon      Dried Thyme Leaves
    1 1/2  Teaspoons     Onion Powder
    1      Teaspoon      White Pepper
    1      Teaspoon      Sage
                          -- <CHICKEN>
    1      4 Pound       Roasting Hen -- cut in 8 -10 pieces
    1      C             All-Purpose Flour
    9      slice         Bacon -- cut into pieces
    2 1/2  C             Onion -- finely chopped
                         Vegetable Cooking Oil For Frying
                          -- <BLACKEYES>
    9      slice         Bacon -- cut into pieces
    1 1/2  C             Celery -- finely chopped
    3                    Bay Leaves
    1      lb            Dried Black-Eyed Peas
    1 1/2  tsp           Sage
    1      tsp           Dried Thyme
    2 1/2  C             Onion -- finely chopped
    1      C             Bell Pepper -- finely chopped
    1      tbsp          Tabasco  Sauce
    1      tbsp          Garlic Powder
    1      tsp           Onion Powder
   11      C             Water Or Chicken Stock
    3      C             Rice -- cooked
 
 FOR THE SEASONING MIX:
 Mix all ingredients thoroughly in small bowl.  set aside.
 
 
 FOR THE CHICKEN:
 
 Sprinkle about 1 tablespoon of the mix on the chicken pieces. Combine
 remaining mix with the flour. In a large skillet heat 1/2 inch oil over
 high heat. Dredge chicken pieces in seasoned flour, fry until golden
 brown, about 5 minutes per side. Drain on paper towels.
 
 FOR THE BACKEYES:
 
 In a large dutch oven cook bacon until it starts to get crisp, stir in
 onion, celery, bell pepper, bay leaves and 1 teaspoon of Tabasco  sauce
 and cook until vegetables start to get tender. Add the peas, garlic
 powder, sage, onion powder and thyme, stirring well. Cook until all the
 oil and juice is absorbed. Add the stock or water, chicken pieces and 1
 tablespoon of Tabasco  sauce, bring to a boil then reduce heat and let
 simmer until chicken and peas are tender, about 2 hours. Adjust salt to
 taste at the end of cooking. Serve over hot cooked rice.
 
 Festival: Cajun Riviera Festival; August 11-13, 1995.
 
 Recipe: Puddy Solina.
 
                    - - - - - - - - - - - - - - - - - -
 
 
 Nutr. Assoc. : 0 0 0 0 3159 0 0 0 0 4762 0 0 0 0 0 0 0 0 2273 0 0 0 0
 1471 0 0 342 0