Oak Grove Smokehouse Chicken Fry

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Item #: 10546
Experience delicious fried chicken by using Oak Grove Smokehouse Chicken Fry New Orleans style "Hot & Spicy". You may also enjoy Cajun Injector Chicken Fry and Louisiana Chicken Fry.
$2.45

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In September 1972, Robert and Babette Schexnaider founded the Oak Grove Smokehouse in Prairieville, Louisiana. A complete line of smoked products was produced for local, as well as mail order business. After many questions from mail order customers concerning the use of Andouille and Tasso in products such as Gumbo and Jambalaya, it was conceived that a mix could be formulated to aid these consumers. Oak Grove Smokehouse set out to help its distant customers through roux preparation and refinement of the intricate blend of seasonings required to duplicate local home-prepared products. They did not know their preparations were so closely identical to those traditionally prepared at home, that local Cajun consumers would have little hesitation in using Oak Grove mixes as a normal household product. In 1975, Oak Grove Smokehouse introduced their Jambalaya and Gumbo mixes in Louisiana, Texas, Arkansas, Mississippi and Alabama. Such ready acceptance of these mixes led to the addition of Gumbo Base (without rice), Cajun Dirty Rice, Fish Fry with Creole Seasonings, Hot and Spicy Chicken Fry, Hushpuppy Mix and Seafood Boil.

Cooking Instructions

DIRECTIONS for LUZIANNE JAMBALAYA with CHICKEN (Serves 4)
1 pound of chicken  -  3 cups ready to serve canned chicken broth*  -  2 tablespoons vegetable oil

Step 1: Skin and cube uncooked chicken into 1 inch cubes.
Step 2: In a 4 to 5 quart pot, bring canned chicken broth and oil to a boil.
Step 3: Add Luzianne Jambalaya and cubed chicken while stirring.
Step 4: Empty 1/2 of the red pepper packet into Luzianne Jambalaya.  Put remainder aside.
Step 5: Reduce heat; cover and simmer for 20 minutes.
Step 6: Taste Luzianne Jambalaya, and if desired, season with remaining red pepper from packet and additional table salt.  Cover and continue to simmer for 5 more minutes.

*Suggestion: For those on salt restricted diets, substitute an equivalent measure of water for canned chicken broth.

DIRECTIONS for LUZIANNE JAMBALAYA with SEAFOOD (Serves 4)
1 pound of seafood  -  3 cups water  -  2 tablespoons vegetable oil

Step 1: In a 4 to 5 quart pot, bring water and vegetable oil to a boil.
Step 2: Add Luzianne Jambalaya while stirring.
Step 3: Empty 1/2 of the red pepper packet into Luzianne Jambalaya.  Put remainder aside.
Step 4: Reduce heat; cover and simmer for 18 minutes.  Meanwhile, cube the uncooked fish fillet or peel uncooked shellfish.
Step 5: Taste and if desired, season with remaining red pepper from packet and additional table salt.  Add seafood to the pot, cover and continue to simmer for 7 more minutes.


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