CAJUN CHICKEN AND SHRIMP
Categories Cajun Chicken and Shrimp cajun chicken cajun shrimp chicken and shrimp chicken shrimp chicken recipes shrimp recipes cajun recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the oil in a dutch oven or large saucepan over medium heat. Add the chicken and cook, until browned, 5 minutes per side. Add the onion, peppers, sausage and celery and cook, stirring occasionally, for 3 minutes.
- Add the rice, Cajun seasoning, thyme, 1/4 tsp salt and 2 cups water and bring to a boil. Reduce heat and simmer, covered, until the rice is nearly tender, 15 minutes. Stir in the shrimp and okra and cook covered, until the shrimp are opaque throughout, 3 to 5 minutes.
Nutrition Facts : Calories 415 calories
CAJUN CHICKEN AND SHRIMP
I have not tried this recipe, but am posting here for safe keeping and in the hopes someone on Zaar will try it and enjoy it. This was in a recent issue of Woman's Day magazine. My plan is to use red bell pepper and maybe add some red pepper flakes for some kick. I listed the chicken parts separately, but ideally the chicken should just equal 1 1/4 lb. If you try it, I hope you enjoy it!
Provided by Bobtail
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Use a large non-stick skillet, spray with nonstick spray.
- Heat over medium-high heat.
- Add chicken and cook 5 minutes or until browned, turning once.
- Add sausage, onion, pepper and celery, saute for 3 minutes or until sausage is browned.
- Stir in water, rice and seasonings, bring to a boil.
- Cover and simmer 15 minutes, until chicken and rice are almost tender.
- Stir in shrimp and okra, cover and cook for 5 minutes, stirring 1-2 times, until rice and okra are tender.
- Serve with your favorite hot sauce.
Nutrition Facts : Calories 501.3, Fat 19.4, SaturatedFat 6, Cholesterol 195.9, Sodium 612.2, Carbohydrate 44.3, Fiber 2.1, Sugar 1.7, Protein 34.5
CAJUN CHICKEN AND SAUSAGE JAMBALAYA
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- The most important thing is to use the right equipment and I would suggest the following: a 2-gallon cast iron Dutch oven, a high BTU gas stove, and a large stainless steel chef's spoon.
- Use high heat to preheat the Dutch oven and add the sausage. Using a chef's spoon or large spoon, constantly move the sausage from the bottom of the pot. Be careful not to burn the meat. (Normally I use Manda's sausage because it has little fat, however at this point you may want to drain off all of the excess grease to reduce the fat content from the dish.)
- Add the thigh meat and brown the chicken on all sides. Again use the spoon to scrape the meat from sticking and burning to the bottom of the pot. Browning the sausage and chicken meats should take 20 minutes. Be careful not to over cook the thigh meat to the point that it shreds.
- Lower the heat to medium and add the onions and garlic; saute for about 15 minutes or until the onions are very limp and "clear". Scrape the bottom of the pot to remove all the "graton". This is where the jambalaya gets its distinct brown color and taste.
- Add the tasso, thyme, basil and black and white pepper. Simmer over low heat for 10 minutes. This will give the seasonings time to release their oils and flavors.
- At this point the jambalaya concentrate can be transferred to smaller containers, cooled to room temperature, covered and refrigerated for future use. (This is what we do commercially; it allows the seasonings to marry.)
- When you are ready to cook the jambalaya, add the stock to the concentrate and bring to a rolling boil. Add the rice, reduce the heat to medium and gently break up the rice. Using the stainless steel paddle, continue to insure that the rice is not sticking to the bottom of the pot; this is very important!
- After about 5 minutes, fold in the parsley. Continue to scrape the pot to insure that no rice sticks to the bottom. When the jambalaya returns to a boil, reduce heat to the lowest possible setting and simmer, covered, for at least 25 minutes. Do not remove the cover while the rice is steaming.
- If Manda's brand sausage is not available, any lean smoked sausage can be substituted. You may have to remove any excess grease from the pot after frying down an unknown sausage.
- For a richer jambalaya substitute turkey stock for the chicken stock called for above.
- If no stocks are available, then chicken soup base can be used. Be careful with your seasoning, as bases are usually full of salt.
- Alternate Method:
- The jambalaya is best when served directly out of the cast iron pot. While the rice is steaming, the sausage and meat will have a tendency to float to the surface of the jambalaya. Therefore, after the rice has steamed for 25 minutes, use the paddle to gently fold in the meat and seasonings into the cooked rice. This should only be done once or twice, the rice will loose a lot of heat and the rice will break apart.
- Also note, I do not add salt to my jambalaya. This is because I like to use herbs, tasso and seasonings to satisfy the need for salt. I would suggest having the table set with salt shakers and a selection of hot pepper sauces.
- Plate Presentation:
CAJUN CHICKEN
Cajun-style grilled chicken breasts for varied meals such as Caesar salad, sandwiches, and a dinner entree! Cajun Chicken can be served hot or cold.
Provided by Wood Halsey
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 10
Number Of Ingredients 6
Steps:
- In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
- Preheat the grill for high heat.
- Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.
Nutrition Facts : Calories 535.8 calories, Carbohydrate 1.8 g, Cholesterol 67.2 mg, Fat 47.8 g, Fiber 0.6 g, Protein 24.8 g, SaturatedFat 4.1 g, Sodium 620.2 mg, Sugar 0.3 g
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