Chef Ryan

Cajun Chef Ryan

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Guest Blog Post: Christine from Cajun Country Rice

February 22nd, 2011 · 6 Comments

Cajun Country RiceCajun Country Rice

I want to introduce you to Christine from “Cajun Country Rice”. Christine does not have a food blog just yet, but she is working on one now, and hopes to add it to their web site soon.

Please join me in welcoming Christine from Cajun Country Rice! She is sharing her recipe for Louisiana Jasmine Coq au Vin.

Christine from Cajun Country RiceChristine from Cajun Country Rice

About Christine

Christine Fulton is a wife and mother of five children, ranging in age from 22 months to twelve years old. She is a CPA and a third generation Falcon, helping run the family’s business, Falcon Rice Mill. She lives in Crowley, Louisiana, in the heart of Cajun Country.

So there is no surprise that the Falcon family’s signature rice is aptly named Cajun Country Rice. They mill many varieties, including long and medium grain white rice, brown rice, jasmine rice, the very popular popcorn rice, as well as several others. Christine is proud that Cajun Country Rice is 100% Louisiana rice from the fields to the
packaging. She loves to cook for her family and is especially excited to share one of her favorite recipes with Cajun Chef Ryan’s readers. Additional recipes can be found at

The Cajun Country Jasmine Rice is 100% Louisiana Rice and has a wonderful aroma while it is cooking. It is an elegant rice that is the perfect pairing for Coq au Vin.

The Recipe

Louisiana Jasmine Coq au Vin

3 Cups Cajun Country Jasmine Rice, cooked according to package directions
1 Stick Butter, divided
2 Lbs Chicken breasts or thighs, boneless and skinless
½ Tsp Salt
½ Tsp Black pepper
3 Tbsp Brandy
4 Oz Mushrooms, sliced
1/3 Cup White onion, diced
2 Each Bouillon cubes, dissolved in ¼ cup hot water
1 Can Chicken stock or broth (14 ounces)
3 Tbsp Flour
3 Tbsp Tomato sauce
2 Oz Pimento, diced
1 Cup Dry red wine, burgundy or merlot, drinkable wine
¼ Cup Green onions, chopped


Directions (Note: click on thumbnails for larger view)
Browning the seasoned chicken

Season chicken with salt and black pepper. Melt 1/2 stick butter in large skillet and brown chicken in butter.

2. Pour brandy over chicken and ignite. When flame has burned out, remove chicken and set aside.
Sauté white onion and mushrooms

Sauté white onion and mushrooms in butter and brandy mixture.

Add chicken bouillon, tomato sauce, pimento, wine and remaining 1/2 stick butter

Add chicken bouillon, tomato sauce, pimento, wine and remaining 1/2 stick butter.

5. Combine chicken stock and flour in separate bowl mix until flour is well blended. Add the chicken stock mixture to the skillet and blend well, simmer for 5 minutes.
Return chicken to skillet and simmer for about 3 hours, or until very tender.

Return chicken to skillet and simmer for about 3 hours, or until very tender.

7. Serve over a bed of Cajun Country Jasmine Rice and top with green onions.

Serves 4 to 6

Louisiana Jasmine Coq au VinLouisiana Jasmine Coq au Vin

I want to thank Christine for sharing this wonderful Cajun recipe, a sure to please delight in your home and kitchen!

©2011 CCR

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Tags: Guest Blog Post

6 responses so far ↓

  • 1 claudia lamascolo/aka pegasuslegend // Feb 22, 2011 at 8:48 am

    Nice job christine you obviously aced this one!

  • 2 Big Boys Oven // Feb 22, 2011 at 9:39 am


  • 3 Belinda @zomppa // Feb 22, 2011 at 12:49 pm

    Sounds like my kind of dish – wonderful to meet you!

  • 4 Christine // Feb 23, 2011 at 9:50 am

    Thanks! So happy to be a part of Chef Ryan’s awesome blog! Hope y’all enjoy!

  • 5 Kate @ // Feb 23, 2011 at 12:21 pm

    I like to throw something like this together when I have some chicken that I have to do something with. This sure is a great recipe, Christine!

  • 6 Cajun Cooking // Mar 3, 2011 at 1:25 pm

    Just wanted to say that we recently were looking to buy our long time favorite ‘Water Maid’ brand medium grain rice but found the shelf empty. We did find the ‘Cajun Country’ medium grain rice and decided to give it a try. Your rice is definitely on par if not better than WM. I’m glad we tried it.

    Thanks for the recipe too. Looks great!