Tag Archives: Cajun spice

Spice Rubbed Roast Chicken

Spice Rubbed Roast Chicken

A simple recipe – not too hot but just enough of a spark to make it interesting. After you put all of the ingredients in the blender your work is about done and then you just let it marinate.

Spice Rubbed Roast Chicken

Spice Rubbed Roast Chicken(Cajun Spice)

Put all rub ingredients in a blender and blend until it’s smooth and liquidy. Place chicken in a bowl and pour rub over it and coat thoroughly – use your hands and really rub that mix in. Cover and store in fridge overnight or at least 8 hours.

Spice Rubbed Roast Chicken

Bring the chicken to room temperature and pre-heat the oven to 450o with the rack in a low position. Place the chicken pieces skin side up in a well-oiled backing pan. Bake for about 30-35 minutes until brown. Legs and thighs need to cook a little longer than wings and breasts.


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Michele’s Shrimp & Rice

The Fisherman’s Wharf – corner of Houston and Mott Street in New York’s Little Italy
Michele’s Shrimp & Rice
Michele was the chef at the Fisherman’s Wharf, our family restaurant when we were kids (the drawing above was done by my sister Nicki).  Shrimp & Rice was one of his specialties. I don’t have his recipe so I had to make a few guesstimates. What I came up with was pretty close.

Sauté onion and celery in oil with 1 anchovy (or a squeeze of anchovy paste) and  Cajun spice When veggies are soft (not brown), add 3 cups of stock and ½ tbsp Worcestershire sauce and stir. Check for seasoning. Sometimes stock can be salty and there are other salty ingredients so you may not need any additional salt. Bring it to a boil, add the rice and cook covered on low for 15 minutes.

Add the shrimp and the 4th and last cup of stock and complete cooking – 10 minutes on low heat covered.

If necessary, add some hot water to maintain a soupy consistency.

Fish stock involves fish heads, bones and shells. Make it if you like, but I prefer “Better Than Bouillon Fish Base.” One teaspoon mixed with one cup of hot water is all you need to do.


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Robert Iulo at Yelp