Directions
- 1Add 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of paprika, 1 tablespoon of Cajun seasoning, 0.5 tablespoon of ranch seasoning, 1 tablespoon of Cajun seasoning, 0.5 tablespoon of oregano, a little bit of ranch dressing, and some Worcestershire sauce to the cleaned chicken.
- 2Mix the chicken thoroughly and let it marinate for 12 hours (or as long as possible).
- 3Place the marinated chicken in a baking dish.
- 4Add green bell peppers, sliced onions, and pats of butter on top of the chicken.
- 5Pour chicken broth into the baking dish until the chicken is submerged.
- 6Bake the chicken in the oven at 370 degrees Fahrenheit for approximately 1 hour and 30 minutes.
- 7Melt 2 tablespoons of butter in a saucepan.
- 8Add half a diced onion to the melted butter and sauté.
- 9Add 2 tablespoons of flour to the saucepan and mix until it thickens into a roux.
- 10Add a teaspoon of the gravy from the chicken pan and 1 cup of chicken broth to the roux.
- 11Stir the mixture until smooth and season with garlic powder, onion powder, and salt.
- 12Pour about half of the prepared gravy over the baked chicken.
- 13Mix the gravy and chicken well in the baking dish.
- 14Return the chicken to the oven, uncovered, for about 30 minutes, basting occasionally.
- 15Melt 3 tablespoons of unsalted butter in a large pot for the mac and cheese.
- 16Add 3 tablespoons of flour to the melted butter and mix to create a roux.
- 17Pour in one can of condensed milk and stir until the mixture thickens.
- 18Add 3 cups of heavy cream to the sauce.
- 19Season the sauce with onion powder, garlic powder, salt, black pepper, Cajun seasoning, and paprika.
- 20Add 8 ounces of sharp cheddar, 4 ounces of mild cheddar, 4 ounces of Monterey Jack, 8 ounces of mozzarella, and 4 ounces of Colby Jack cheese to the sauce.
- 21Stir the cheese sauce until it's thick and smooth.
- 22Pour the cheese sauce over 1 pound of cooked elbow pasta in a skillet.
- 23Mix the pasta and cheese sauce thoroughly.
- 24Top the mac and cheese with more shredded cheese.
- 25Bake the mac and cheese in the oven for about 30 minutes.
- 26Sauté diced white onion, green bell pepper, red bell pepper, and celery in butter for about 5 minutes.
- 27Add 1 pound of ground beef and 1 pound of Jimmy Dean sausage to the vegetables.
- 28Season the meat and vegetables with garlic powder, onion powder, thyme, paprika, Cajun seasoning, and basil.
- 29Mix the ingredients well, breaking up the meat.
- 30Add about 0.25 cup of flour and 0.25 cup of chicken broth to the meat mixture to create a gravy-like texture.
- 31Stir in 4 cups of cooked jasmine rice.
- 32Give the dirty rice a final stir.
- 33Cook 3-4 strips of bacon in a large pot.
- 34Remove the bacon, save the grease, and add 1 pound of sliced Andouille sausage to the pot, cooking until browned.
- 35Remove the sausage and add half a diced white onion to the pot, sautéing until caramelized.
- 36Stir in 4 tablespoons of flour.
- 37Pour in 4 cups of chicken broth and 1 pound of fresh green beans.
- 38Season with garlic powder, onion powder, and Cajun seasoning.
- 39Bring to a boil and cook for 20-25 minutes.
- 40Add 1 pound of small potatoes to the green beans and cook for another 15-20 minutes until soft.
- 41Stir in the cooked sausage and bacon.
- 42Plate all the prepared dishes: baked chicken, dirty rice, mac and cheese, and smothered green beans.
Ingredients
- 12 Chicken wings
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Paprika
- 1 tablespoon Cajun seasoning
- 0.5 tablespoon Ranch seasoning
- 1 tablespoon Cajun seasoning
- 0.5 tablespoon Oregano
- 2 tablespoons Ranch dressing
- 1 tablespoon Worcestershire sauce (W sauce)
- 0.5 Green bell peppers
- 1 Onions
- 0.25 cup Butter
- 4 cups Chicken broth
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 0.5 Diced white onion
- 1 cup Chicken broth
- 0.5 tablespoon Garlic powder
- 0.5 tablespoon Onion powder
- 0.5 teaspoon Salt
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1 can Condensed milk
- 3 cups Heavy cream
- 0.5 tablespoon Onion powder
- 0.5 tablespoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 tablespoon Cajun seasoning
- 0.5 tablespoon Paprika
- 8 ounces Sharp cheddar cheese
- 4 ounces Mild cheddar cheese
- 4 ounces Monterey Jack cheese
- 8 ounces Mozzarella cheese
- 4 ounces Colby Jack cheese
- 1 pound Elbow pasta
- 2 tablespoons Butter
- 0.5 White onion (diced)
- 0.5 Green bell pepper (diced)
- 0.5 Red bell pepper (diced)
- 0.5 Celery (diced)
- 1 pound Ground beef
- 1 pound Jimmy Dean sausage
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Thyme
- 1 tablespoon Paprika
- 1 tablespoon Cajun seasoning
- 1 tablespoon Basil
- 0.25 cup All-purpose flour
- 0.25 cup Chicken broth
- 4 cups Jasmine rice
- 3 strips Bacon
- 1 pound Andouille sausage
- 0.5 White onion (diced)
- 4 tablespoons All-purpose flour
- 4 cups Chicken broth
- 1 pound Fresh green beans
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Cajun seasoning
- 1 pound Small potatoes
Equipment
Large mixing bowlBaking dishSaucepanWhiskLarge potSpatulaMeasuring cupsMeasuring spoons
Tips
- Marinate the chicken for at least 12 hours for maximum flavor.
- Season the gravy, mac and cheese, and dirty rice to taste.
- Cook the green beans until they reach desired tenderness.
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