Zydeco Sweet Potato Salsa Roasted Stuffed Chicken

Zydeco Sweet Potato Salsa Roasted Stuffed Chicken

Zydeco Sweet Potato Salsa Roasted Stuffed Chicken

Roasted Stuffed Chicken Ingredients:

  • 1 Raw Chicken
  • 2-3 slices of raw bacon (optional)
  • 2 TBS olive oil (or your favorite oil)
  • 1/2 jar Zydeco Sweet Potato Salsa
  • 1/2 fresh or candied jalapeno pepper chopped (optional)
  • 1 medium sized yellow onion chopped
  • 2-3 raw Louisiana sweet potatoes cut in half or quartered depending upon size

Directions: *Preheat oven to 375 degrees F°

Cut excess fat from chicken, rinse and dry. Chop the jalapeno finely and mix with half of the sweet potato salsa. Poke small holes in the chicken breast and legs and stuff with the jalapeno sweet potato mix. Coat the entire chicken with the Sweet Potato Salsa remaining in the mix and add any additional small amount of seasoning that you like.

Coat a medium sized cast iron pot with oil on bottom and sides and lay 2-3 slices of bacon on the bottom of pot. Cut the onion in half, slice into rings and spread evenly on top of the bacon. Put the seasoned coated chicken on top of the onions breast side down. Quarter or half the sweet potatoes (as the spacing will allow in the pot) and place around the chicken. To the remaining 1/2 Sweet Potato Salsa, add either a bit of water or chicken broth and pour around the chicken. Cover the pot and bake for up to an hour and a half, depending upon the size of chicken. Check the chicken after an hour or so and determine if cooked. You can test by piercing the chicken in a thick part of the breast and then again on the thigh. If the juices run clear, then the chicken is most likely cooked. Additionally, the sweet potatoes should be soft. Gently turn chicken – breast side up- and continue to roast for 5-10 minutes should you like it a bit crispy.

Chicken easily takes on the flavors that it is cooked with– which makes the spicy Zydeco Sweet Potato Salsa added to this dish along with the raw sweet potatoes baked in a cast iron pot a delicious Louisiana style meal complete with a light gravy perfectly paired with rice. Substitute white potatoes or even small fingerling potatoes. Enjoy!

Order your Zydeco Salsa Sweet Potato Salsa by clicking here or find us today in your favorite grocer.

Zydeco Creole Trinity Shrimp Pasta Recipe

Zydeco Creole Trinity Shrimp Pasta Recipe

Zydeco Creole Trinity Shrimp Pasta

Zydeco shrimp pasta INGREDIENTS: 

  • 8 ounces Penne pasta
  • 1 pound medium shrimp, peeled and de-veined
  • Kosher salt and freshly ground black pepper
  • lemon zest, to taste
  • 8 tablespoons (1 stick) unsalted butter,
  • divided 4 cloves garlic,
  • minced 1/2 teaspoon crushed red pepper flakes
  • 2 cups mushrooms slices
  • 1 jar of Zydeco Creole Trinity Salsa
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS: In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Season shrimp with salt, pepper, and lemon zest to taste; set aside. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic and red pepper flakes and cook stirring frequently until fragrant, about 1-2 minutes. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Melt remaining 6 tablespoons of butter in the skillet, sauté mushrooms. Stir in pasta and Zydeco Creole Trinity Salsa. Stir in shrimp. Serve immediately, garnished with Parmesan and parsley. Serve and enjoy.

Special thanks to Vanessa Lewis for submitting this awesome recipe to the Zydeco Foods Facebook page.

Submit your recipe today at goodhealth@zydecobars.com

Great Recipe Testimonial With Creole Trinity Salsa…

Great Recipe Testimonial With Creole Trinity Salsa…

We had to share this amazing Recipe Testimonial from Chef Bryant Fuselier

I had to cook a Jambalaya for some clients today & Ok, against my better judgement, I will share the secret to my base in addition to all of my seasonings. Yes, I was brought up using Rotel, but, I do not prefer the vinegar taste in my Jambalaya. So, this right here is the tomato flavor in my Jambalaya, not too strong, I love sauce picante, tomato gravy etc., but I don’t like a strong tomato taste. So, there you have it, don’t look for any more secrets anytime soon, lol. Besides, my niece received my shipment & realized I had to be using this often. Please give me some feedback, I’m sticking to this stuff. I use I jar per 5 cups of rice. Remember, this is in addition to my other seasoning, not just by itself.

creole trinity zydeco salsa
Breaux Bridge Entrepreneur Introduces Cajun Salsas – Lisa Leblanc-Berry – myNewOrleans.com

Breaux Bridge Entrepreneur Introduces Cajun Salsas – Lisa Leblanc-Berry – myNewOrleans.com

MyNewOrleans.com/Acadiana Profile Section – Lisa Leblanc-Berry – Read More Click Here

Michelle Vallot, a career lawyer-turned-entrepreneur who resides in Breaux Bridge, has rolled out new salsas representative of southwest Louisiana’s unique culture. Founder and CEO of Zydeco Foods and creator of the Original Sweet Potato Bar, she recently introduced all-natural, gluten-free Zydeco Sweet Potato Salsa (sweet and fiery), Zydeco Creole Trinity Salsa (a hot and spicy blend) and Zydeco Red Bean Salsa. “We took what was uniquely Louisiana and great tasting to re-create the concept of salsa, but without preservatives or chemicals. And no one was doing salsa in Louisiana!” she says. Zydeco Bars and Salsas can be found in all locations of Rouses and many independent retail grocers, in addition to some locations of Bloomingdale’s stores in Florida and New York. “The plan in 2014 is to expand to all their retail locations,” Vallot notes. “Texas HEB stores are slated for distribution in early 2014.” The Krewe of Boo purchased 7,000 Zydeco Fruit and Pecan Bars for Halloween throws in October last year, and Brian Kern (son of Krewe of Boo founder Blaine Kern) says that he is instituting a revolutionary twist that may, in time, change all of Carnival. Instead of imported plastic beads, Kern says he plans to throw nothing but Louisiana-made products each year, such as Vallot’s health bars, and will extend this new tradition to major Carnival krewes in New Orleans. “Our plan is to partner with the numerous NOLA Mardi Gras krewes for the 2014 parades,” Vallot said. By LISA LEBLANC-BERRY