The late chef Paul Prudhomme, the renowned owner and chef of K-Paul’s Restaurant in New Orleans, spoke fondly of his mother and grandmother and the inspiration he felt while cooking with them.
He also said he developed his seasoning blend because he was trying to replicate the flavors of the freshly harvested vegetables.
If you have ever grown vegetables, harvested and then cooked them, you understand the outstanding flavors.
Gram’s Carrots pair well with Chicken and Rice in the Oven, according to the writer and her family.
Prudhomme’s experiences resonated with me. My maternal grandmother, Alida Trahan Broussard, could pull flavors from the humblest of ingredients.
Her cooked carrots were always a favorite. The ingredients are simple and few, however, the cooking method is all the more important. I enjoy watching people’s reactions when I ask, “Would you like some carrots?”
It is a look of “OK, I will take some, just to be polite.”
Then comes the raised eyebrows and the inevitable, “Wow, these carrots are fantastic.”
As humble as the ingredients are, so was my grandmother’s upbringing. She was the fourth child of a family of 14 children in rural Vermilion Parish. Twelve of the children made it to adulthood. Two of her siblings suffered from disabilities as a result of typhoid fever experienced in their youth. They were not unlike other rural Cajun families who lived off the land. They made do with what they had.
The recipe for Gram’s Carrots includes just a few simple ingredients. What’s really important is the cooking method.
My grandmother could not read or write, and she only spoke Cajun French. I was the grandchild who spent the most time with her. I spoke English to her, and she spoke back to me in French. Somehow, we were able to communicate. I did eventually learn to speak French and became a French teacher. Time spent with her was a true language immersion.
In a photo of her, she is seated on the steps of the shed just off the side of the dairy. I am sure that my brother John took the picture because he could always make her smile that big.
It was the end of the day of boucherie where we had killed and processed two hogs. My father thought one was not enough and how much more work would one more hog be, he asked. We knew that it was just his excuse to have more people involved in the processing.
Debra Broussard’s maternal grandmother, Alida Trahan Broussard, sitting on the steps after a long day of boucherie — where she killed and processed two hogs.
I love this picture of my grandmother because she is tired, but still smiling after a hard day’s work of cooking and making sausages. She is enjoying a cup of coffee and a rest. The darkness behind her is reminiscent of George Rodrigue’s paintings of Cajun people imposed on dark landscape but still filled with hope.
I have paired my carrot recipe with my family favorite dish of what we call Chicken and Rice in the Oven. Every time I cook this dish, carrots are requested as the side dish. My grandmother’s presence is still with us as we enjoy Gram’s carrots.
I encourage you to make this meal for your family and friends. Cook, gather, eat and enjoy the company of others. It is what has helped Cajuns survive and thrive.
Gram’s Carrots
Serves 6.
1 pound fresh whole carrots (do not use baby-cut carrots)
1 small onion, diced small
1 teaspoon oil
3 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon sugar
1. Peel and cut carrots into batons. Chop onions into a small dice.
2. In a heavy bottom pan, add oil and butter and sprinkle the onions evenly over the oil and butter. Layer carrots on top then add the salt, pepper and sugar. All ingredients should be layered and not stirred.
3. Cover and cook over a medium- to medium-high heat. Check carrots after 10 minutes, looking to see if all the vegetables have released their natural juices. You are checking to see if the onions have begun to caramelize. If they have not, cover and cook 5 minutes longer without stirring.
4. Check carrots again. This is a crucial stage. You want the onions to just begin frying slightly. You don’t want them to brown because then your carrots will be dark in color. If the onions are the right color, stir all ingredients together.
5. Check with a fork to see if the carrots are tender and done. If not, add 1/4 cup water and cover. Cook for 5 minutes and check your carrots for doneness again. If they are now tender, your carrots are cooked.
Chicken and Rice in the Oven
Serves 6. This recipe is a family favorite. After all, who doesn’t like oven-fried chicken and a chicken broth-flavored rice, all in one dish? I have made this many times for my family and it is also a great dish to make for parties. Even your picky eaters will enjoy it.
2 teaspoons oil
6 bone-in chicken thighs with skin (other pieces may be substituted, if you prefer)
1/2 teaspoon salt
1/4 teaspoon red cayenne pepper
1/4 teaspoon garlic powder
3/4 cup all-purpose flour (gluten-free flour may be used)
2 cups raw rice
1 large onion, diced medium
1 large green bell pepper, diced medium, or 1 cup of diced peppers of your choice
4 cups of chicken or vegetable broth
1. Preheat oven to 450 F.
2. Grease the bottom of a 13-by-9-by-2-inch pan with oil.
3. Season chicken pieces with salt, cayenne and garlic or use your own favorite spice blend. Toss each chicken piece in flour. Place the chicken pieces, skin side down, into the pan. Bake for 30 minutes. Remove from oven and place the chicken pieces on a plate
4. Reduce oven temperature to 400 F.
5. Sprinkle raw rice in the pan with the drippings of the chicken.
6. Add diced onion and then peppers. Place the chicken pieces, skin side up, onto the rice. Taste the broth for seasoning. Add more salt or extra seasonings to your taste. Remember that your rice will absorb this liquid and will flavor your rice. Pour broth over the rice and chicken.
7. Bake for 45 minutes. The dish is done when the rice has absorbed the broth and is tender.
8. Remove from oven and allow to sit for 10 minutes. This will allow the rice to absorb all liquids and to be fluffy.
