Traditional recipes

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Ahead Of Labor Day, More Layoffs May Be On The Way"COVID-19 has changed the revenue models for these organizations they're not operating as heavily in some of their highest revenue producing products or services," Challenger said. "And that's causing medical industry companies to have to change some of their personnel."

City Settles With Family In Wrong Police Raid Where Child's Birthday Cake Was Dropped On FloorYou may remember the stunning images – a child’s birthday cake got tossed on the floor during a Chicago Police raid. The problem is that it was the wrong home. .And now, taxpayers are on the hook for it all.

Rochester Mayor Suspends Officers Involved In Death In Custody Of Daniel Prude Of ChicagoRochester, New York Mayor Lovely Warren said Thursday that she is suspending the seven officers involved in the arrest of Chicago resident Daniel Prude, who died in police custody in March.

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McHenry Deputy Under Investigation For Apparent Chokehold; Turned In By Other Law Enforcement“He called me a b****. Choked me, dangled me by my neck, dragged me to where he wanted me to be and then threw me on the ground. I really thought I might die by his hands that day,” Andrea Nielsen said.

Family Sues Chicago Police After Raid Searching For Relative Who Hadn't Lived There In YearsChicago police are facing yet another federal lawsuit over allegations of a bad raid and misconduct by officers.

Family Sues Chicago Police After Officers Raid Home In Search Of Suspect Who Actually Lived In CaliforniaIt's just the latest in a series of wrong raids that have prompted lawsuits against the city.

Family Of Pregnant Mother Who Died After Contracting COVID-19 Files Suit, Accuses Roseland Community Hospital Of NeglectA mother of three with another baby on the way died from coronavirus at a South Side hospital. Now the hospital faces a lawsuit because the woman’s family blames it for her death, not the virus.

Metra Announces Changes At Crossing At 87th And Pulaski, Where There Have Been 2 Deadly CrashesAt least two deadly crashes have taken place at the Metra crossing at 87th Street and Pulaski Road, and on Monday, Metra announced it is making changes.


One of my favorite types of foods is Cajun. I love the flavors, spices and the richness of the dishes.

The dish I like the most is étouffée. To help make this dish healthier and with less cholesterol, I used chicken instead of shrimp.

Ingredients:

  • 1/2 cup onion
  • 4 cloves of garlic
  • 1 bell pepper
  • 2 tbs of oil
  • 2 tbs of flour
  • 2 tbs of tomato paste
  • 1 can of Rotel
  • 1 pound of chicken breast
  • 2 tbs of Cajun
  • 2 tps of cayenne pepper

Heat the oil in the pan over medium heat. Cube the chicken breasts and place in the pan with oil. Brown the chicken, about 5-10 minutes. Dice the onion, green pepper and garlic while the chicken cooks.

Remove the chicken and place on a plate. Add the onion, garlic and bell pepper. Cook until tender. Add the flour and stir until a paste forms and turns brown. Then add the tomato paste, Rotel and chicken. Stir in the Cajun and cayenne pepper. Salt and pepper to taste.

Let the mixture come to a boil, stirring occasionally. Turn down to low once boiled. Let is simmer for 10 minutes. Serve over rice and with hot sauce.


One of my favorite types of foods is Cajun. I love the flavors, spices and the richness of the dishes.

The dish I like the most is étouffée. To help make this dish healthier and with less cholesterol, I used chicken instead of shrimp.

Ingredients:

  • 1/2 cup onion
  • 4 cloves of garlic
  • 1 bell pepper
  • 2 tbs of oil
  • 2 tbs of flour
  • 2 tbs of tomato paste
  • 1 can of Rotel
  • 1 pound of chicken breast
  • 2 tbs of Cajun
  • 2 tps of cayenne pepper

Heat the oil in the pan over medium heat. Cube the chicken breasts and place in the pan with oil. Brown the chicken, about 5-10 minutes. Dice the onion, green pepper and garlic while the chicken cooks.

Remove the chicken and place on a plate. Add the onion, garlic and bell pepper. Cook until tender. Add the flour and stir until a paste forms and turns brown. Then add the tomato paste, Rotel and chicken. Stir in the Cajun and cayenne pepper. Salt and pepper to taste.

Let the mixture come to a boil, stirring occasionally. Turn down to low once boiled. Let is simmer for 10 minutes. Serve over rice and with hot sauce.


One of my favorite types of foods is Cajun. I love the flavors, spices and the richness of the dishes.

The dish I like the most is étouffée. To help make this dish healthier and with less cholesterol, I used chicken instead of shrimp.

Ingredients:

  • 1/2 cup onion
  • 4 cloves of garlic
  • 1 bell pepper
  • 2 tbs of oil
  • 2 tbs of flour
  • 2 tbs of tomato paste
  • 1 can of Rotel
  • 1 pound of chicken breast
  • 2 tbs of Cajun
  • 2 tps of cayenne pepper

Heat the oil in the pan over medium heat. Cube the chicken breasts and place in the pan with oil. Brown the chicken, about 5-10 minutes. Dice the onion, green pepper and garlic while the chicken cooks.

Remove the chicken and place on a plate. Add the onion, garlic and bell pepper. Cook until tender. Add the flour and stir until a paste forms and turns brown. Then add the tomato paste, Rotel and chicken. Stir in the Cajun and cayenne pepper. Salt and pepper to taste.

Let the mixture come to a boil, stirring occasionally. Turn down to low once boiled. Let is simmer for 10 minutes. Serve over rice and with hot sauce.


One of my favorite types of foods is Cajun. I love the flavors, spices and the richness of the dishes.

The dish I like the most is étouffée. To help make this dish healthier and with less cholesterol, I used chicken instead of shrimp.

Ingredients:

  • 1/2 cup onion
  • 4 cloves of garlic
  • 1 bell pepper
  • 2 tbs of oil
  • 2 tbs of flour
  • 2 tbs of tomato paste
  • 1 can of Rotel
  • 1 pound of chicken breast
  • 2 tbs of Cajun
  • 2 tps of cayenne pepper

Heat the oil in the pan over medium heat. Cube the chicken breasts and place in the pan with oil. Brown the chicken, about 5-10 minutes. Dice the onion, green pepper and garlic while the chicken cooks.

Remove the chicken and place on a plate. Add the onion, garlic and bell pepper. Cook until tender. Add the flour and stir until a paste forms and turns brown. Then add the tomato paste, Rotel and chicken. Stir in the Cajun and cayenne pepper. Salt and pepper to taste.

Let the mixture come to a boil, stirring occasionally. Turn down to low once boiled. Let is simmer for 10 minutes. Serve over rice and with hot sauce.


One of my favorite types of foods is Cajun. I love the flavors, spices and the richness of the dishes.

The dish I like the most is étouffée. To help make this dish healthier and with less cholesterol, I used chicken instead of shrimp.

Ingredients:

  • 1/2 cup onion
  • 4 cloves of garlic
  • 1 bell pepper
  • 2 tbs of oil
  • 2 tbs of flour
  • 2 tbs of tomato paste
  • 1 can of Rotel
  • 1 pound of chicken breast
  • 2 tbs of Cajun
  • 2 tps of cayenne pepper

Heat the oil in the pan over medium heat. Cube the chicken breasts and place in the pan with oil. Brown the chicken, about 5-10 minutes. Dice the onion, green pepper and garlic while the chicken cooks.

Remove the chicken and place on a plate. Add the onion, garlic and bell pepper. Cook until tender. Add the flour and stir until a paste forms and turns brown. Then add the tomato paste, Rotel and chicken. Stir in the Cajun and cayenne pepper. Salt and pepper to taste.

Let the mixture come to a boil, stirring occasionally. Turn down to low once boiled. Let is simmer for 10 minutes. Serve over rice and with hot sauce.


One of my favorite types of foods is Cajun. I love the flavors, spices and the richness of the dishes.

The dish I like the most is étouffée. To help make this dish healthier and with less cholesterol, I used chicken instead of shrimp.

Ingredients:

  • 1/2 cup onion
  • 4 cloves of garlic
  • 1 bell pepper
  • 2 tbs of oil
  • 2 tbs of flour
  • 2 tbs of tomato paste
  • 1 can of Rotel
  • 1 pound of chicken breast
  • 2 tbs of Cajun
  • 2 tps of cayenne pepper

Heat the oil in the pan over medium heat. Cube the chicken breasts and place in the pan with oil. Brown the chicken, about 5-10 minutes. Dice the onion, green pepper and garlic while the chicken cooks.

Remove the chicken and place on a plate. Add the onion, garlic and bell pepper. Cook until tender. Add the flour and stir until a paste forms and turns brown. Then add the tomato paste, Rotel and chicken. Stir in the Cajun and cayenne pepper. Salt and pepper to taste.

Let the mixture come to a boil, stirring occasionally. Turn down to low once boiled. Let is simmer for 10 minutes. Serve over rice and with hot sauce.


One of my favorite types of foods is Cajun. I love the flavors, spices and the richness of the dishes.

The dish I like the most is étouffée. To help make this dish healthier and with less cholesterol, I used chicken instead of shrimp.

Ingredients:

  • 1/2 cup onion
  • 4 cloves of garlic
  • 1 bell pepper
  • 2 tbs of oil
  • 2 tbs of flour
  • 2 tbs of tomato paste
  • 1 can of Rotel
  • 1 pound of chicken breast
  • 2 tbs of Cajun
  • 2 tps of cayenne pepper

Heat the oil in the pan over medium heat. Cube the chicken breasts and place in the pan with oil. Brown the chicken, about 5-10 minutes. Dice the onion, green pepper and garlic while the chicken cooks.

Remove the chicken and place on a plate. Add the onion, garlic and bell pepper. Cook until tender. Add the flour and stir until a paste forms and turns brown. Then add the tomato paste, Rotel and chicken. Stir in the Cajun and cayenne pepper. Salt and pepper to taste.

Let the mixture come to a boil, stirring occasionally. Turn down to low once boiled. Let is simmer for 10 minutes. Serve over rice and with hot sauce.


One of my favorite types of foods is Cajun. I love the flavors, spices and the richness of the dishes.

The dish I like the most is étouffée. To help make this dish healthier and with less cholesterol, I used chicken instead of shrimp.

Ingredients:

  • 1/2 cup onion
  • 4 cloves of garlic
  • 1 bell pepper
  • 2 tbs of oil
  • 2 tbs of flour
  • 2 tbs of tomato paste
  • 1 can of Rotel
  • 1 pound of chicken breast
  • 2 tbs of Cajun
  • 2 tps of cayenne pepper

Heat the oil in the pan over medium heat. Cube the chicken breasts and place in the pan with oil. Brown the chicken, about 5-10 minutes. Dice the onion, green pepper and garlic while the chicken cooks.

Remove the chicken and place on a plate. Add the onion, garlic and bell pepper. Cook until tender. Add the flour and stir until a paste forms and turns brown. Then add the tomato paste, Rotel and chicken. Stir in the Cajun and cayenne pepper. Salt and pepper to taste.

Let the mixture come to a boil, stirring occasionally. Turn down to low once boiled. Let is simmer for 10 minutes. Serve over rice and with hot sauce.


One of my favorite types of foods is Cajun. I love the flavors, spices and the richness of the dishes.

The dish I like the most is étouffée. To help make this dish healthier and with less cholesterol, I used chicken instead of shrimp.

Ingredients:

  • 1/2 cup onion
  • 4 cloves of garlic
  • 1 bell pepper
  • 2 tbs of oil
  • 2 tbs of flour
  • 2 tbs of tomato paste
  • 1 can of Rotel
  • 1 pound of chicken breast
  • 2 tbs of Cajun
  • 2 tps of cayenne pepper

Heat the oil in the pan over medium heat. Cube the chicken breasts and place in the pan with oil. Brown the chicken, about 5-10 minutes. Dice the onion, green pepper and garlic while the chicken cooks.

Remove the chicken and place on a plate. Add the onion, garlic and bell pepper. Cook until tender. Add the flour and stir until a paste forms and turns brown. Then add the tomato paste, Rotel and chicken. Stir in the Cajun and cayenne pepper. Salt and pepper to taste.

Let the mixture come to a boil, stirring occasionally. Turn down to low once boiled. Let is simmer for 10 minutes. Serve over rice and with hot sauce.


One of my favorite types of foods is Cajun. I love the flavors, spices and the richness of the dishes.

The dish I like the most is étouffée. To help make this dish healthier and with less cholesterol, I used chicken instead of shrimp.

Ingredients:

  • 1/2 cup onion
  • 4 cloves of garlic
  • 1 bell pepper
  • 2 tbs of oil
  • 2 tbs of flour
  • 2 tbs of tomato paste
  • 1 can of Rotel
  • 1 pound of chicken breast
  • 2 tbs of Cajun
  • 2 tps of cayenne pepper

Heat the oil in the pan over medium heat. Cube the chicken breasts and place in the pan with oil. Brown the chicken, about 5-10 minutes. Dice the onion, green pepper and garlic while the chicken cooks.

Remove the chicken and place on a plate. Add the onion, garlic and bell pepper. Cook until tender. Add the flour and stir until a paste forms and turns brown. Then add the tomato paste, Rotel and chicken. Stir in the Cajun and cayenne pepper. Salt and pepper to taste.

Let the mixture come to a boil, stirring occasionally. Turn down to low once boiled. Let is simmer for 10 minutes. Serve over rice and with hot sauce.