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Cartesy Kitchen Recipe Collection

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Cajun Hot Fried Chicken

Cajun Greens

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Ingredients:

For the Chicken:

  • 8 pieces of chicken (legs, thighs, breasts, or wings)

  • 2 cups buttermilk

  • 2 tablespoons Creole Bayou Seasoning

  • 1 tablespoon hot sauce (optional, for marinade kick)

For the Flour Dredge:

  • 2 cups all-purpose flour

  • 1 tablespoon Creole Bayou Seasoning

  • 1 teaspoon paprika

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon cayenne (optional for extra heat)

For Frying:

  • Peanut oil, vegetable oil, or shortening (enough to deep-fry or pan-fry)

Instructions:

1. Marinate the Chicken (At Least 4 Hours or Overnight):

  • In a large bowl, whisk the buttermilk, Creole Bayou seasoning, and hot sauce.

  • Add the chicken pieces and fully coat them.

  • Cover and refrigerate for 4 hours or overnight.

2. Prepare the Dredge:

  • In a separate bowl, combine flour with Creole Bayou seasoning, paprika, black pepper, garlic powder, and cayenne.

  • Mix well to distribute the spices evenly.

3. Coat the Chicken:

  • Remove the chicken from the marinade, allowing excess buttermilk to drip off.

  • Dredge each piece in the seasoned flour, pressing firmly so it adheres well.

  • For extra crunch: Let the coated chicken rest on a rack for 15 minutes, then dredge again.

4. Heat the Oil:

  • In a heavy skillet or deep fryer, heat oil to 325–350°F (163–177°C).

  • Don’t overcrowd the pan — work in batches.

5. Fry the Chicken:

  • Fry each piece for about 12–15 minutes, depending on size, turning halfway through.

  • Chicken should be golden brown and cooked to 165°F internal temp.

6. Drain & Rest:

  • Place on a wire rack over paper towels to drain.

  • Rest 5 minutes before serving for optimal crispiness.

Serving Suggestions:

  • Drizzle with hot honey or serve with a side of Creole red beans and a buttermilk biscuit.

Perfect for Sunday dinners, gumbo, etouffee, and red bean pairings

Ingredients:

  • 2 bunches fresh collard greens, washed, stems removed, chopped

  • 1 tablespoon olive oil or bacon grease

  • 1 small yellow onion, chopped

  • 3 garlic cloves, minced

  • 1 smoked turkey leg or 4 slices thick-cut bacon

  • 4 cups chicken broth or water

  • 1 tablespoon Creole Bayou Seasoning

  • 1 teaspoon brown sugar (optional)

  • 1 tablespoon apple cider vinegar

  • 1/2 teaspoon crushed red pepper flakes (optional)

  • Salt and black pepper to taste

Instructions:

1. Prep the Greens:

  • Remove thick stems and chop the collards into strips or bite-size pieces.

  • Rinse thoroughly to remove any grit or sand.

2. Sauté the Base:

  • In a large heavy pot or Dutch oven, heat olive oil or bacon grease over medium heat.

  • Add chopped onion and cook until soft (about 5 minutes).

  • Add minced garlic and cook 1 minute more.

3. Add Smoked Meat:

  • Add smoked turkey leg or bacon to the pot.

  • Pour in chicken broth and stir in Creole Bayou Seasoning, brown sugar, and red pepper flakes.

  • Bring to a low boil.

4. Simmer the Greens:

  • Add the collard greens in batches, stirring as they wilt down.

  • Reduce heat to low, cover, and simmer for 45 minutes to 1 hour, until greens are tender and flavorful.

5. Finish with Vinegar:

  • Stir in apple cider vinegar at the end for brightness.

  • Taste and adjust salt, pepper, or more Creole Bayou seasoning as needed.

Serving Tips:

  • Serve with cornbread to soak up the “pot liquor” (the seasoned broth).

  • Great side for Cartesy Kitchen’s fried chicken, seafood gumbo, or your Creole Sunday supper.

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Grilled Redfish

Corn Maque Choux

Ingredients:

  • 2 whole redfish fillets, skin-on (or 4 smaller fillets)

  • 2 tablespoons Creole Bayou Seasoning

  • 2 tablespoons olive oil or melted butter

  • 1 teaspoon lemon zest

  • Juice of 1 lemon

  • 2 garlic cloves, minced

  • Fresh parsley, chopped (for garnish)

  • Lemon wedges (for serving)

Instructions:

1. Prep the Marinade:

In a small bowl, mix:

  • Olive oil or butter

  • Lemon zest and juice

  • Minced garlic

  • Creole Bayou Seasoning

Brush both sides of each redfish fillet (especially the flesh side) with this mixture.

2. Preheat Grill:

  • Heat your grill to medium-high (around 400°F).

  • Oil the grates well to prevent sticking.

3. Grill the Redfish:

  • Place fillets skin-side down directly on the grill.

  • Grill uncovered for 5–7 minutes, depending on thickness.

  • Do not flip — redfish is best grilled skin-side down only.

The fish is done when:

  • Flesh turns opaque

  • It flakes easily with a fork

4. Garnish & Serve:

  • Remove from grill and squeeze extra lemon juice over the top.

  • Garnish with fresh parsley and serve with lemon wedges.

Serving Suggestions:

  • Pairs beautifully with Cajun Collard Greens, dirty rice, or grilled corn with Creole butter.

  • Add a side of Cajun Hot Sweet Heat Sauce for dipping.

Ingredients:

  • 4 ears of fresh corn, kernels cut off (or 3 cups frozen/thawed corn)

  • 1 tablespoon butter or bacon fat

  • 1/2 small yellow onion, finely chopped

  • 1/2 cup green bell pepper, diced

  • 1/2 cup red bell pepper, diced

  • 1 garlic clove, minced

  • 3/4 cup heavy cream or half & half

  • 1 teaspoon sugar (optional)

  • 1 tablespoon Creole Bayou Seasoning

  • Salt and black pepper to taste

  • Chopped green onions or parsley for garnish

Instructions:

1. Sauté the Veggies:

  • In a heavy skillet over medium heat, melt butter or bacon fat.

  • Add chopped onion and bell peppers, cook until softened (about 5 minutes).

  • Stir in garlic and cook 1 minute more.

2. Add the Corn:

  • Stir in the fresh corn kernels.

  • Sauté for another 3–4 minutes, until corn begins to soften.

3. Season and Simmer:

  • Add Creole Bayou Seasoning, a touch of sugar (if using), and the cream.

  • Stir well to combine.

4. Cook it Down:

  • Reduce heat and simmer uncovered for 10–12 minutes, stirring occasionally, until mixture thickens and flavors meld.

5. Finish & Serve:

  • Taste and adjust seasoning with salt and black pepper as needed.

  • Garnish with fresh chopped green onions or parsley.

Chef’s Tips:

  • For added richness, stir in a tablespoon of cream cheese or a splash of chicken stock.

  • You can fold in chopped tomatoes or crumbled bacon for extra soul.

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