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Harmons Shares Recipes for Cajun Dishes for Mardi Gras

Chef Aaron Ballard from Harmons shares recipes for Cajun Dishes for Mardi Gras. How does Banaas Foster, French Creole Rice and Bourbon Street Chicken sound?
Chef Aaron Ballard from Harmons shares three recipes for Mardi Gras.

Bananas Foster
Serves 6
¼ cup unsalted butter
1 c dark brown sugar
½ c heavy cream
½ tsp freshly ground nutmeg
½ tsp ground cinnamon
2 ripe with a few spots bananas
½ cup dark rum (I prefer Goslings or Kraken)
Vanilla Ice Cream, for serving
Four pack of Dutch Waffles (stroopwafels)- optional

In a large skillet melt butter on medium heat. Add brown sugar and increase heat to high. Stir and cook until it starts to bubble. Add the cream, nutmeg, and cinnamon and combine with sugar and butter. Peel the banana and cut into long pieces on a bias.
Carefully add the rum and bring to a bubble. Slightly pointing the pan away from you ignite and cook until the fire burns out. Once the flame has gone out place bananas over a few scoops of Vanilla ice cream, pour over rum sauce and garnish with stroopwafels (I like the Dutch waffle brand).

French Creole Rice
2 cups of Long grain rice
2 to 2 ¼ cups low sodium chicken stock
4 tsp chopped garlic
1/2 tsp of dried thyme leaves
1 small onion (chopped)
1 green onion (chopped)
1 scotch bonnet or habanero pepper
½ cup of coconut milk
Salt and pepper to taste
1 cup of cooked Lima beans or green beans

In a sautuese sweat onion with a little oil. Add lima beans, garlic, thyme and cook until beans are sizzling. Add coconut milk and cook stirring occasionally until it steams. Add rice and stir and cook with coconut milk. Add chicken stock and bring to boil. Once at a boil add the habanero pepper, reduce to a simmer and cover. Cook until liquid has evaporated (about 20 minutes). Remove lid and fluff rice. Allow the rice to breath over light heat for a few minutes to improve the texture (especially if it's overly moist)

Bourbon Street Chicken (Slow Cooker)
Serves 4
4 boneless, skinless chicken thighs
1/2 tsp minced garlic
1/4 tsp ground ginger
1/4 tsp crushed red pepper flakes
2 Tbsp apple juice
2 Tbsp bourbon
1/4 cup light brown sugar
2 Tbsp ketchup
1 Tbsp Braggs apple cider vinegar
½ cup low sodium chicken stock
1/3 cup Nama Shoyu soy sauce
¼ cup cornstarch
¼ cup cold chicken stock

Cut thighs into 2 inch pieces. Add all of the ingredients minus the chicken and the cornstarch to the slow cooker and mix until well incorporates. Add chicken and cook on low for 8 to 10 hours. Remove chicken and create a slurry with ¼ cup cold chicken stock and ¼ cup cornstarch. Add it to the braising liquid (liquid in the crock pot) and thicken to a sauce. Remove chicken and either shred or serve chunky over French Creole rice with sauce.
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