|Creole Trinity: onions, peppers and celery.|
I didn't really follow any recipe for my lentil chicken mish-mash, but used the seasonings for étouffée found in Chef Paul Prudhomme's Louisiana Kitchen as my jumping off point. After I took the above picture, I ended up adding a bit of leftover lentil soup (cooked out the liquids), along with some prepared mustard and a bit of Sweet Thai Chili Sauce too. And stole the onions out of a leftover cucumber and onion salad, so they tasted vinegary going in. Couldn't really taste any vinegar once the onions were cooked!
|The seasonings used, as in Chef Paul Prudhomme's Louisiana Kitchen.|
|Eating more "slow carbs" like lentils, as suggested by The 4-Hour Body book.|
|Leftover Roasted Chicken, with garlic and potatoes. (Aren't chickens gross when cold?)|
|Only added one chicken thigh but end result enough to feed two.|