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Those doing voodoo themes and anyone else

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Here are some recipes I found in my saved emails:


You want some Fried Chicken with a KICK. Here is a recipe for MY VOODOO FRIED CHICKEN. There isn't anything evil about it except for the spicy KICK it has !!! It isn't required , But you can paint your face & put some feathers in your hair while you cook the chicken. If you going to go VOODOO, Might as well go all the way !!!

Things You’ll Need:
a clove of garlic
onion powder
Powders cayenne pepper or Cajun Spice

p1 Cut & clean the chicken , place it in a large bowl , shake in some salt , black pepper , garlic powder & onion powder.
If you want it real spicy uses the powdered cayenne pepper. If you want it a little milder use Cajun spice.
Remember the whole point of this recipe it for the chicken to be spicy , That is why I call it VOODOO CHICKEN.
Get in there are rub that spice into that chicken real good , you can dance around it if you want to give it some real VOODOO style.
Once the chicken is covered with the spices , put it into the ice box for about 2 hour to let the spice flavor get into the chicken real good.
Step2THE FRYING OIL , Use a LARGE DEEP frying pan , put 2 to 3 inches of cooking oil into the pan
Now here is where the real VOODOO MAGIC part , Take an onion & cut it into 8 large pieces & put it into the oil. Take the clove of garlic , using the flat edge of a large kitchen knife , smash the garlic clove & put it into the oil. Also add 2 table spoons of Cayenne pepper or Cajun spice to the oil.
Start heating your oil . Your going to leave the onion & garlic in the oil while the chicken is cooking. It will get black & burnt looking but that's OK. Your not going to eat it , it is in there to flavor the oil.
Heat the oil to aprox 425 degrees F.
You can dance around the fire if you want , Go ahead , don't be shy , GET IN THERE & YOU DO , THAT VOODOO , THAT YOU DO , SO WELL
Step3 Scramble a few eggs & dip the chicken in the eggs & then cover it with flour.
Step4 Carefully drop the chicken into the hot oil with the chopped onion, garlic & spice.
Fry till the chicken is golden brown on both sides. This will take aprox 15 minutes.
Step5 When it looks nice & golden brown , remove it from the oil & place on a wire rack to drain.
Check a few piece but cutting it open to see if it is done , if it is still bloody or real pink in the middle close to the bone , just put it back into the oil & cook it some more.
Step6When the chicken is done cooking & has been place on the rack , shake some more cayenne pepper or Cajun spice onto the hot oily chicken right away. Just a little to give it some kick. I know you are using alot of Cajun spice or cayenne pepper , BUT a lot of the spice you used earlier ends up in the cooking oil & not staying on the chicken.
Let it cool a bit & serve with your favorite side dishes.


* Exported from MasterCook *


4 oz. angel hair pasta
1 Tsp. minced garlic -- (or more)
1/2 lb. boneless skinless chicken -- cut in chunks
1 cup your favorite spaghetti sauce (homemade
1/2 tsp. onion powder
!/2 tsp. -- celery salt
Pepper to taste
1 1/2 tsp. Cajun seasoning
1 bay leaf

Add the garlic and chicken to a nonstick skillet and stir-fry over
medium-high heat for about 3 minutes, or until the chicken is browned.
Reduce the heat to low and add all of the remaining ingredients, except
the pasta, to the skillet. Simmer, stirring occasionally, for about 10
minutes. Cook the pasta as directed, drain, and set aside.
To serve:
Place some pasta in a bowl, top with chicken, pour sauce over top.


2 pounds skinless chicken thighs
1 red bell pepper, chopped
1 large onion, chopped
2 celery stalks, diced
1-15 ounce can stewed tomatoes, undrained and chopped
3 cloves garlic, minced
1 tablespoon granulated sugar
1 teaspoon paprika
1 teaspoon Cajun seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 pound shelled shrimp, deveined and cleaned
1 tablespoon fresh lemon juice
Louisiana hot sauce to taste
2 cups prepared quick-cooking rice

Place the chicken thighs in the bottom of the crockpot.
Add the remaining ingredients except for the shrimp, lemon juice, hot
sauce, and rice.
Cover; cook on LOW 8 to 10 hours or on HIGH for 4 to 5 hours.
In the last hour of cooking, add the shrimp, lemon juice, and hot
Serve over the hot rice.
Makes 6 servings.

**You may double all ingredients when using a 5, 6, or 7 quart


1 1/2 lb. chicken breasts, thighs, drumsticks -- (1 1/2 to 2)
Nonstick spray coating
2 T. nonfat milk
2 T. onion powder
1/2 tsp. dried thyme, crushed
1/4 tsp. garlic salt
1/4 tsp. white pepper
1/4 tsp. black pepper

Remove skin from chicken. Rinse chicken; pat dry. Spray inside of
crockpot with nonstick coating. Arrange the chicken, meaty sides up,
in crockpot. Brush with milk.
In small bowl, mix onion powder, thyme, garlic salt, white pepper and
black pepper. Sprinkle over chicken. Cover and cook on LOW for 8 to 10
hours or on HIGH for 4 to 5 hours until the chicken is tender and no
longer pink.


6 whole boneless, skinless chicken breasts
3 tablespoons butter
1/2 cup seasoned bread crumbs
6 slices thinly sliced deli ham
1 teaspoon Creole seasoning (optional)
6 slices pepper jack cheese
1 (10 1/2 ounce) can cream of chicken Dijon soup

Open chicken breasts up to lay flat and flatten as much as possible with a
Brown chicken breasts in butter over medium-high heat and dredge each whole
chicken breast in seasoned bread crumbs. Place browned and breaded chicken
on baking sheet in one layer.
Cut the chicken breast halves apart. Lay deli ham on one half of each
chicken breast and place the other half on top. Layer chicken breast
packages in crockpot.
Sprinkle with Creole seasoning and cook on LOW for 6 to 8 hours. During the
last hour of cooking, use a fork to spread out chicken pieces and lay a
slice of pepper jack cheese over the top of each chicken package.
Spoon soup over all.
Dish is ready to serve when the soup has thoroughly heated and the chicken
packages are glazed.


3 slices of bacon, chopped
1/2 cup chopped green bell pepper
1/4 cup chopped onion
1/4 cup chopped celery
1 1/4 pound boneless skinless chicken thighs
2 teaspoons dried Cajun seasoning
1 can, (14-1/2 ounces) diced tomatoes, undrained
1-1/3 cups uncooked regular long grain rice
1-1/3 cups water

Cook bacon in nonstick skillet until crisp. Add bell pepper, onion and
celery, cook 2 to 3 minutes or until crisp tender. With slotted spoon
transfer to crockpot. Sprinkle thighs with 1 teaspoon of the Cajun
seasoning. Place in skillet and cook 4 to 5 minutes or until browned on both
sides. Arrange chicken and any drippings over vegetables in crockpot. Pour
tomatoes over chicken. Stir in remaining Cajun seasoning. Cover and cook on
Low for 8 to 9 hours. About 30 minutes before serving cook rice in water as
directed on package. Serve chicken on rice.
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