Cajun Style Smoked Chicken Rub Recipe Recipe 455 Food

CAJUN SPICE MIX AND RUB

Cajun Spice Mix and Rub image

This spice mix is mildly hot. Adjust the heat by changing the amount of crushed red pepper flakes. Very versatile mix to have in the pantry.

Provided by Good Dinner Mom

Time 5m

Number Of Ingredients 9

Ingredients

2 teaspoons salt
2 teaspoons garlic powder
2 ½ teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 ¼ teaspoons dried oregano
1 ¼ teaspoons dried thyme
½ teaspoon red pepper flakes (optional or adjust to taste)

Steps:

Stir all ingredients together and store in an airtight container.

CAJUN SMOKED BEER CAN CHICKEN

Cajun Smoked Beer Can Chicken image

This is the best chicken that I have ever had! I purchased a Big Green Egg Smoker and was looking for new recipes and discovered this. I found the recipe on the website The Smoker King (smokerking.com). I think the key part of this recipe is the injection. It makes the chicken so tender and juicy. The chicken is injected with a butter mixture. Leave it to me to find the only unhealthy recipe for chicken on the internet!

Provided by cstahl

Time 5h

Yield 1 chicken, 2-4 serving(s)

Number Of Ingredients 13

Ingredients

one whole chicken (3 or 4 lbs.)
3 garlic cloves
3 pieces of chopped onions
one 12 oz. beer
1/2 cup melted butter (room temperature)
2 tablespoons Tony Chachere's Seasoning (I used dizzy pig)
1 teaspoon garlic powder
1/2 cup vinegar
olive oil
tony chachere's seasoning to cover the outside of the chicken
1 cup apple cider
1/2 cup olive oil
spray bottle

Steps:

Directions:
1. Whisk all injection ingredients together.
2. Using a kitchen syringe, inject the liquid into various spots on the chicken. Try to be even as possible, injecting about 1/2 of the mixture into the breasts, and the other 1/2 throughout the rest of the chicken.
3. Rub the chicken down with olive oil, and apply an even layer of Tony's Cajun Seasoning to the bird.
4. Drink half of the beer, widen the opening at the top of the can, then put the garlic and onion in the can.
5. Place the bird on the can. It should sit up by itself. You may have to prop the legs forward to make it sit up.
6. Preheat your smoker to about 250 F degrees. I use hickory for chicken; charcoal works well too.
7. Mix the mop ingredients in the spray bottle and shake before each use.
8. Put the chicken on the smoker and spray the chicken with the mop about every 30 minutes to keep it moist.
8. Smoke the chicken for 3-4 hours, or until the internal temperature of the thickest meat reaches 175 F Degrees.

CAJUN-STYLE CHICKEN AND SMOKED SAUSAGE GUMBO

Cajun-Style Chicken and Smoked Sausage Gumbo image

This might not be true Cajun but it is quite good! The best gumbo needs time to cook, so make this recipe when you have some time, it will take just over 3 hours to make, that is including boiling the chicken. Although it is pretty hard to improve on this gumbo, please don't omit the browning your sausage step firstly, it will bring out more flavor to the gumbo! if possible use andouille sausage for this if not any good-quality dry smoked sausage will do fine! The black beans are optional, I most always add them in! If you like extreme heat then add in cayenne or red pepper to taste. Don't let the amount of oil scare you, it will rise to the top when the gumbo is cooking and will be skimmed it off the top. Serve the gumbo over hot cooked rice.

Provided by Kittencalrecipezazz

Categories Gumbo

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

1 1/4 lbs dry smoked sausage (coarsely chopped)
16 cups water
8 cups chicken broth
4 lbs meaty chicken pieces (skin removed)
3 large bay leaves
8 whole garlic cloves
2 onions, finely chopped
3 tablespoons fresh minced garlic
1 large celery, diced
1 large green bell pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped (can use only one)
2 tablespoons oxo instant bouillon granules
1 1/4 cups vegetable oil
1 1/2 cups flour
3 tablespoons creole seasoning (see The Best Creole/Cajun Seasoning Mix, or use 1 tablespoon seasoned salt)
1 (16 ounce) can black beans (drained)
8 green onions, chopped
1/3 cup chopped fresh parsley
1/2 teaspoon file powder
salt and black pepper
hot cooked rice

Steps:

Place the skinned chicken pieces in a large heavy pot (or Dutch oven) add in water chicken broth, bay leaves and whole garlic cloves; bring to a boil, reduce heat to medium-low, cover with a tight-fitting lid and simmer for about 40 minutes or until the chicken is just tender (do not overcook the chicken or it will become tough and stringy!).
Remove the chicken from the broth (RESERVE 16 cups (1 gallon) water/broth mixture; drain the 16 cups broth through a wire mesh strainer, then place back into the pot.
Chop the chicken into large pieces; set aside (you will add in the chicken later).
To the 16 cups broth/water mixture, add in browned sausage meat, onions, green bell pepper, jalapeno pepper/s, celery and OXO beef powder, simmer stirring about 45 minutes.
Heat oil in a large skillet; add in flour and cook whisking constantly until the flour is a dark brown caramel colour (about 15-20 minutes).
Add in the sausage/broth mixture with Creole seasoning and simmer stirring occasionally for about 40 minutes.
After 40 minutes cooking add in chicken and black beans (if using) simmer uncovered over medium-low heat, stirring occasionally for another 40-50 minutes.
Skim off the fat that has accumulated on the top.
Add in green onions and parsley; simmer on low heat for 10 minutes.
Remove from heat and add in file powder and season with salt and pepper; stir to combine.
Serve gumbo over hot cook rice.

Nutrition Facts : Calories 1446.5, Fat 105.8, SaturatedFat 25.2, Cholesterol 202.5, Sodium 2598.9, Carbohydrate 50, Fiber 7.7, Sugar 4.2, Protein 71.5