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	<title>Cajun Cooking &#187; CHICKEN</title>
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		<title>Southern Fried Chicken  By Paul Prudhomme</title>
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		<pubDate>Mon, 19 Oct 2009 02:25:11 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[1 tablespoon]]></category>
		<category><![CDATA[2 eggs]]></category>
		<category><![CDATA[America]]></category>
		<category><![CDATA[black pepper]]></category>
		<category><![CDATA[boneless chicken breasts]]></category>
		<category><![CDATA[bowl]]></category>
		<category><![CDATA[CHICKEN]]></category>
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		<category><![CDATA[Milk]]></category>
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		<category><![CDATA[oil]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[onion powder]]></category>
		<category><![CDATA[Paul Prudhomme]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Place]]></category>
		<category><![CDATA[place chicken]]></category>
		<category><![CDATA[powder]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[sage]]></category>
		<category><![CDATA[Salt]]></category>
		<category><![CDATA[salt 2]]></category>
		<category><![CDATA[seasoning mix]]></category>
		<category><![CDATA[shallow bowl]]></category>
		<category><![CDATA[southern fried chicken]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoon garlic powder]]></category>
		<category><![CDATA[teaspoon thyme]]></category>
		<category><![CDATA[thyme]]></category>
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		<guid isPermaLink="false">http://cajun-cooking.byreferralmarketing.com/?p=164</guid>
		<description><![CDATA[SOUTHERN FRIED CHICKEN BY PAUL PRUDHOMME Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Poultry Cajun Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; &#8212;&#8211;SEASONING MIX&#8212;&#8211; 1 tablespoon + 1 tsp salt 2 teaspoons Onion powder 1 1/2 teaspoons Black pepper 1 1/2 teaspoons Rubbed sage 1 teaspoon White pepper [...]]]></description>
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		<item>
		<title>Smoked Chicken And Pepperoni Gumbo</title>
		<link>http://cajun-cooking.byreferralmarketing.com/smoked-chicken-and-pepperoni-gumbo.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
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		<pubDate>Sun, 18 Oct 2009 00:22:19 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[Amount]]></category>
		<category><![CDATA[bite size pieces]]></category>
		<category><![CDATA[black pepper]]></category>
		<category><![CDATA[broth]]></category>
		<category><![CDATA[cast iron dutch oven]]></category>
		<category><![CDATA[CHICKEN]]></category>
		<category><![CDATA[chicken breasts]]></category>
		<category><![CDATA[Columbia]]></category>
		<category><![CDATA[dry pan]]></category>
		<category><![CDATA[flavors]]></category>
		<category><![CDATA[green pepper]]></category>
		<category><![CDATA[GUMBO]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[inch]]></category>
		<category><![CDATA[liquid smoke]]></category>
		<category><![CDATA[medium]]></category>
		<category><![CDATA[mixture]]></category>
		<category><![CDATA[parsley flakes]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[PEPPERONI]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[red pepper]]></category>
		<category><![CDATA[Size]]></category>
		<category><![CDATA[SMOKED]]></category>
		<category><![CDATA[smoked chicken]]></category>
		<category><![CDATA[spice mixture]]></category>
		<category><![CDATA[teaspoon]]></category>
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		<category><![CDATA[Time]]></category>
		<category><![CDATA[white pepper]]></category>

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		<guid isPermaLink="false">http://cajun-cooking.byreferralmarketing.com/?p=160</guid>
		<description><![CDATA[SMOKED CHICKEN AND PEPPERONI GUMBO Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Chicken Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; mixture: 1/4 teaspoon White pepper 1/4 teaspoon Red pepper 1/2 teaspoon Black pepper 1/2 teaspoon Thyme 1 teaspoon Dry parsley flakes 1/2 teaspoon Gumbo file powder &#8212; [...]]]></description>
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		<title>Hot Chicken Wings</title>
		<link>http://cajun-cooking.byreferralmarketing.com/hot-chicken-wings.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
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		<pubDate>Sat, 10 Oct 2009 23:03:41 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[bake]]></category>
		<category><![CDATA[baking sheet]]></category>
		<category><![CDATA[blue cheese]]></category>
		<category><![CDATA[Buffalo]]></category>
		<category><![CDATA[buffalo wings]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[CHICKEN]]></category>
		<category><![CDATA[chicken wings recipe]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[dietary considerations]]></category>
		<category><![CDATA[F.  Spread]]></category>
		<category><![CDATA[fry]]></category>
		<category><![CDATA[Hot]]></category>
		<category><![CDATA[hot chicken wings]]></category>
		<category><![CDATA[hot chicken wings recipe]]></category>
		<category><![CDATA[hot sauce]]></category>
		<category><![CDATA[little wings]]></category>
		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[melted butter]]></category>
		<category><![CDATA[Nathalie]]></category>
		<category><![CDATA[Nathalie Dupree]]></category>
		<category><![CDATA[new southern cooking]]></category>
		<category><![CDATA[oil]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[preparation time]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Serving]]></category>
		<category><![CDATA[serving size]]></category>
		<category><![CDATA[Size]]></category>
		<category><![CDATA[Southern Cooking]]></category>
		<category><![CDATA[Tabasco]]></category>
		<category><![CDATA[Time]]></category>
		<category><![CDATA[Wings]]></category>

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		<guid isPermaLink="false">http://cajun-cooking.byreferralmarketing.com/?p=134</guid>
		<description><![CDATA[Hot Chicken Wings Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Appetizers Poultry Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 2 1/2 pounds Chicken wings Oil for frying (optional) 6 ounces Hot sauce or Tabasco 1/2 cup Melted butter Cut the chicken wings in two at the joints. [...]]]></description>
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		<title>Hot Barbecued Chicken</title>
		<link>http://cajun-cooking.byreferralmarketing.com/hot-barbecued-chicken.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/hot-barbecued-chicken.php#comments</comments>
		<pubDate>Sat, 10 Oct 2009 10:02:15 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[Barbecued]]></category>
		<category><![CDATA[barbecued chicken]]></category>
		<category><![CDATA[black pepper]]></category>
		<category><![CDATA[breast]]></category>
		<category><![CDATA[broiler]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[CHICKEN]]></category>
		<category><![CDATA[chicken breast]]></category>
		<category><![CDATA[chicken recipe]]></category>
		<category><![CDATA[cloves garlic]]></category>
		<category><![CDATA[cloves of garlic]]></category>
		<category><![CDATA[cook chicken]]></category>
		<category><![CDATA[dish poultry]]></category>
		<category><![CDATA[Don]]></category>
		<category><![CDATA[ground]]></category>
		<category><![CDATA[ground cayenne pepper]]></category>
		<category><![CDATA[Hot]]></category>
		<category><![CDATA[juice]]></category>
		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[melted butter]]></category>
		<category><![CDATA[paprika]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Place]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[preparation time]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Serving]]></category>
		<category><![CDATA[skin]]></category>
		<category><![CDATA[Split]]></category>
		<category><![CDATA[squeeze lemon]]></category>
		<category><![CDATA[tablespoon]]></category>
		<category><![CDATA[tablespoon paprika]]></category>

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		<guid isPermaLink="false">http://cajun-cooking.byreferralmarketing.com/?p=132</guid>
		<description><![CDATA[Hot Barbecued Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Cajun Main Dish Poultry Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 1 each Chicken (3 lb) Juice of 1-1/2 lemons 2 each Cloves garlic &#8212; (see note) 1 tablespoon Fresh ground black pepper 2 tablespoons Ground cayenne pepper [...]]]></description>
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		<title>Gingersnap Gravy</title>
		<link>http://cajun-cooking.byreferralmarketing.com/gingersnap-gravy.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/gingersnap-gravy.php#comments</comments>
		<pubDate>Sat, 10 Oct 2009 03:31:32 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[black pepper]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[cajun sauces]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[CHICKEN]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[Finely]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[Gingersnap]]></category>
		<category><![CDATA[gingersnap cookies]]></category>
		<category><![CDATA[gingersnaps]]></category>
		<category><![CDATA[gravy]]></category>
		<category><![CDATA[gravy recipe]]></category>
		<category><![CDATA[ground]]></category>
		<category><![CDATA[ground cayenne pepper]]></category>
		<category><![CDATA[ground cumin]]></category>
		<category><![CDATA[ground ginger]]></category>
		<category><![CDATA[light brown sugar]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[pan drippings]]></category>
		<category><![CDATA[Paul]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[seasoning mix]]></category>
		<category><![CDATA[stock]]></category>
		<category><![CDATA[sugar]]></category>
		<category><![CDATA[tablespoon brown sugar]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoon ginger]]></category>
		<category><![CDATA[teaspoon salt]]></category>
		<category><![CDATA[Time]]></category>
		<category><![CDATA[white pepper]]></category>

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		<guid isPermaLink="false">http://cajun-cooking.byreferralmarketing.com/?p=131</guid>
		<description><![CDATA[Gingersnap gravy Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Sauces Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; &#8212;&#8211;SEASONING MIX&#8212;&#8211; 1 teaspoon Black pepper 1/2 teaspoon Salt 1/2 teaspoon White pepper 1/2 teaspoon Ground ginger 1/2 teaspoon Dried thyme leaves 1/4 teaspoon Rubbed sage 1/4 teaspoon Ground cayenne [...]]]></description>
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		<item>
		<title>Dirty Rice</title>
		<link>http://cajun-cooking.byreferralmarketing.com/dirty-rice.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/dirty-rice.php#comments</comments>
		<pubDate>Fri, 09 Oct 2009 07:59:23 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[1 teaspoon]]></category>
		<category><![CDATA[Bay]]></category>
		<category><![CDATA[bell]]></category>
		<category><![CDATA[bottom]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[celery stalks]]></category>
		<category><![CDATA[chef paul prudhomme]]></category>
		<category><![CDATA[CHICKEN]]></category>
		<category><![CDATA[chicken livers]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[dirty rice recipe]]></category>
		<category><![CDATA[dry mustard]]></category>
		<category><![CDATA[garlic cloves]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[louisiana kitchen]]></category>
		<category><![CDATA[Paul]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[pork stock]]></category>
		<category><![CDATA[pound]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[prudhomme louisiana]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Salt]]></category>
		<category><![CDATA[Tabasco]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoon cumin]]></category>
		<category><![CDATA[teaspoon oregano]]></category>
		<category><![CDATA[teaspoon tabasco sauce]]></category>
		<category><![CDATA[teaspoon thyme]]></category>
		<category><![CDATA[yellow onions]]></category>

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		<guid isPermaLink="false">http://cajun-cooking.byreferralmarketing.com/?p=128</guid>
		<description><![CDATA[DIRTY RICE Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Grains Cajun Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 2 tablespoons Chicken fat 1/2 pound Chicken gizzards 1/4 pound Ground pork 1 each Bay leaves 1 each Yellow onions 1 1/2 each Celery stalks 1/2 each Bell peppers &#8212; [...]]]></description>
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		<item>
		<title>Classic Chicken Gumbo</title>
		<link>http://cajun-cooking.byreferralmarketing.com/classic-chicken-gumbo.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/classic-chicken-gumbo.php#comments</comments>
		<pubDate>Tue, 06 Oct 2009 21:22:56 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[bay leaf]]></category>
		<category><![CDATA[bell]]></category>
		<category><![CDATA[bell pepper]]></category>
		<category><![CDATA[boil]]></category>
		<category><![CDATA[broiler]]></category>
		<category><![CDATA[broth]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[celery salt]]></category>
		<category><![CDATA[CHICKEN]]></category>
		<category><![CDATA[chicken broth]]></category>
		<category><![CDATA[chicken gumbo recipe]]></category>
		<category><![CDATA[classic chicken]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[fryer chicken]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[okra]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[preparation time]]></category>
		<category><![CDATA[ribs celery]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Salt]]></category>
		<category><![CDATA[salt pepper]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoon pepper]]></category>
		<category><![CDATA[teaspoon salt]]></category>
		<category><![CDATA[teaspoon thyme]]></category>
		<category><![CDATA[thyme]]></category>

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		<guid isPermaLink="false">http://cajun-cooking.byreferralmarketing.com/?p=119</guid>
		<description><![CDATA[Classic Chicken Gumbo Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 2 tablespoons Vegetable shortening 1/2 cup Uncooked rice 2 tablespoons Flour &#8212; all-purpose 2 Ribs celery &#8212; chopped 2 Onions &#8212; finely chopped 1 teaspoon Salt 1 Green bell pepper [...]]]></description>
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		<item>
		<title>Chicken-Okra Gumbo Plains-Style</title>
		<link>http://cajun-cooking.byreferralmarketing.com/chicken-okra-gumbo-plains-style.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/chicken-okra-gumbo-plains-style.php#comments</comments>
		<pubDate>Tue, 06 Oct 2009 14:52:13 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[bay leaf]]></category>
		<category><![CDATA[Blot]]></category>
		<category><![CDATA[Brown]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[CHICKEN]]></category>
		<category><![CDATA[chicken pieces]]></category>
		<category><![CDATA[chopped pepper]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[frying chicken]]></category>
		<category><![CDATA[Gumbo Plains]]></category>
		<category><![CDATA[heat]]></category>
		<category><![CDATA[heavy soup]]></category>
		<category><![CDATA[okra]]></category>
		<category><![CDATA[okra gumbo]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[ounce package]]></category>
		<category><![CDATA[paper toweling]]></category>
		<category><![CDATA[parsley sprigs]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[Place]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[pound salt]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[red pepper]]></category>
		<category><![CDATA[Remove]]></category>
		<category><![CDATA[Salt]]></category>
		<category><![CDATA[salt and pepper]]></category>
		<category><![CDATA[salt pork]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[soup pot]]></category>
		<category><![CDATA[Time]]></category>
		<category><![CDATA[water]]></category>
		<category><![CDATA[wooden spoon]]></category>

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		<description><![CDATA[Chicken-Okra Gumbo Plains-Style Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Cajun Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 1/4 pound Salt pork 3 Parsley sprigs &#8212; chopped 1 Frying chicken &#8212; cut up 1 Bay leaf Flour 3 quarts Water &#8212; more if needed 3 tablespoons Butter Salt [...]]]></description>
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		<title>Chicken Wings Gumbo Style</title>
		<link>http://cajun-cooking.byreferralmarketing.com/chicken-wings-gumbo-style.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
		<comments>http://cajun-cooking.byreferralmarketing.com/chicken-wings-gumbo-style.php#comments</comments>
		<pubDate>Tue, 06 Oct 2009 08:21:30 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[ALL]]></category>
		<category><![CDATA[Allspice]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[bacon slices]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[beef 2]]></category>
		<category><![CDATA[bell]]></category>
		<category><![CDATA[bell pepper]]></category>
		<category><![CDATA[black pepper]]></category>
		<category><![CDATA[black peppers]]></category>
		<category><![CDATA[broth]]></category>
		<category><![CDATA[Cayenne]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[CHICKEN]]></category>
		<category><![CDATA[chicken wings]]></category>
		<category><![CDATA[cook bacon]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup celery]]></category>
		<category><![CDATA[cup chicken broth]]></category>
		<category><![CDATA[cup corn kernels]]></category>
		<category><![CDATA[ground]]></category>
		<category><![CDATA[GUMBO]]></category>
		<category><![CDATA[lima]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[postage stamps]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[teaspoon]]></category>
		<category><![CDATA[teaspoon allspice]]></category>
		<category><![CDATA[teaspoon cayenne pepper]]></category>
		<category><![CDATA[teaspoon salt]]></category>
		<category><![CDATA[teaspoon thyme]]></category>
		<category><![CDATA[thyme]]></category>
		<category><![CDATA[TONY]]></category>

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		<description><![CDATA[Chicken Wings Gumbo Style Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cajun Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 1 1/2 pounds Chicken wings 1 teaspoon Thyme 3 Bacon slices &#8212; chopped 1/2 teaspoon Allspice &#8212; ground 2/3 cup Green bell pepper &#8212; chopped 1/8 teaspoon Cayenne pepper [...]]]></description>
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		<title>Chicken Sauce Piquant</title>
		<link>http://cajun-cooking.byreferralmarketing.com/chicken-sauce-piquant.php#utm_source=feed&amp;utm_medium=feed&amp;utm_campaign=feed</link>
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		<pubDate>Tue, 06 Oct 2009 01:50:47 +0000</pubDate>
		<dc:creator>Cajun Food Lover</dc:creator>
				<category><![CDATA[Cajun Recipes]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[bacon drippings]]></category>
		<category><![CDATA[bell]]></category>
		<category><![CDATA[bell pepper]]></category>
		<category><![CDATA[Brown]]></category>
		<category><![CDATA[brown chicken]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[Chablis]]></category>
		<category><![CDATA[chablis wine]]></category>
		<category><![CDATA[CHICKEN]]></category>
		<category><![CDATA[chicken sauce]]></category>
		<category><![CDATA[cup]]></category>
		<category><![CDATA[cup celery]]></category>
		<category><![CDATA[dish poultry]]></category>
		<category><![CDATA[green onions]]></category>
		<category><![CDATA[Justin]]></category>
		<category><![CDATA[Justin Wilson]]></category>
		<category><![CDATA[Louisiana]]></category>
		<category><![CDATA[louisiana hot sauce]]></category>
		<category><![CDATA[measure ingredient]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[pepper]]></category>
		<category><![CDATA[plain flour]]></category>
		<category><![CDATA[pound mushrooms]]></category>
		<category><![CDATA[Preparation]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[roux]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[saute]]></category>
		<category><![CDATA[smooth paste]]></category>
		<category><![CDATA[tender]]></category>
		<category><![CDATA[tomato sauce]]></category>
		<category><![CDATA[wine]]></category>

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		<description><![CDATA[Chicken Sauce Piquant Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Cajun Main Dish Poultry Amount Measure Ingredient &#8212; Preparation Method &#8212;&#8212;&#8211; &#8212;&#8212;&#8212;&#8212; &#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8212;&#8211; 2 cups Bacon drippings (for roux) 6 cups Plain flour 7 cups Onion &#8212; chopped 1 cup Bell pepper &#8212; chopped 3 cups Green onions &#8212; chopped [...]]]></description>
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