What Is Cajun Chicken Food

CAJUN CHICKEN

Steps:

• Dry chicken with kitchen paper, then cut diagonal slashes over the smooth side. Mix spices with seasoning, then tip onto a plate.
• Brush the chicken on both sides with the oil, then coat all over with the spice mix. Heat a barbecue, griddle pan or grill, then cook the chicken for 5-6 mins on each side until cooked through. Serve each portion with a dollop of guacamole.

FULLY LOADED CAJUN CHICKEN BURGERS

Steps:

• Mix the seasoning ingredients together with a good grinding of black pepper and a sprinkling of salt, then set aside in a large dish. Heat grill to high. On a board, flatten out the chicken slightly, then drizzle half the oil over and toss in the seasoning until completely coated. Heat the remaining oil in a large frying pan, sizzle the chicken for 5 mins on each side until firm, push to one side of the pan, then fry the bacon for a few mins until cooked.
• While the chicken is cooking, halve, stone, peel and slice the avocados, and toast the cut sides of the buns. Cover the tops of the buns with cheese, then grill until melted.
• To assemble the burgers, spread the buns with mayonnaise if you want, top with a handful of spinach, then a rasher of bacon. To keep the avocado in place, slice the chicken, then alternate between a slice of chicken and avocado. Top with the bun, press down lightly and serve.

CAJUN CHICKEN

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.

CHICKEN ÉTOUFFéE

Steps:

• Gather the ingredients.
• In large skillet , melt butter and oil together over medium heat.
• Add vegetables and stir.
• Meanwhile, cut chicken breasts into 3 pieces each.
• Dredge in a mixture of the flour, cayenne pepper, and the seasoning blend.
• Remove vegetables from skillet and set aside on a plate.
• Add coated chicken to the skillet along with any remaining flour mixture; cook and stir until browned, about 5 to 6 minutes. The flour and the chicken should both be brown.
• Return vegetables to skillet along with chicken broth, tomatoes, and tomato paste.
• Bring to a boil, then reduce heat and simmer for 10 to 15 minutes or until chicken is cooked and sauce is thickened.
• Add shrimp to the skillet; simmer for 3 to 5 minutes longer until shrimp curl and turn pink.
• Serve over hot cooked rice and garnish with chopped scallion. Enjoy!

CAJUN CHICKEN

Steps:

• For the Cajun spice mix, combine all the ingredients for the spice mix plus a pinch of salt and a generous grinding of black pepper. Pour the mixture into a sealable storage box big enough to hold the chicken pieces.
• For the chicken, put the chicken breasts on a board and cover with baking paper. Bash them with a rolling pin until just under 2cm/¾in thick all over. Put the chicken breasts into the spice mix and thoroughly coat the chicken with the mixture. Refrigerate the chicken breasts for 3-4 hours, or overnight if possible.
• Preheat the oven to 200C/180C Fan/Gas 6 and remove the chicken from the marinade, shaking off any excess.
• Toss the sweet potato wedges in a bowl with the oil and sweet smoked paprika, and season well with sea salt and freshly ground black pepper. Spread out on a non-stick baking tray and bake for 20-25 minutes, or until golden-brown and tender, turning halfway through.
• Meanwhile, heat a non-stick, ridged griddle pan until hot. Arrange the chicken breasts on the pan and cook for 15 minutes, turning once or twice until cooked through (or when the juices run clear when a skewer is inserted into the thickest part). Serve the chicken with the potato wedges.

CAJUN CHICKEN PASTA

Steps:

• Using half the cajun seasoning, season the chicken fillets on both sides, reserving the remaining seasoning for the sauce. If the seasoning you use is very spicy, you might only need to use half the amount.
• Heat olive oil in a large skillet over medium high heat. Add the chicken fillets and cook until done, about 6 minutes per side, depending on thickness.
• Meanwhile, cook the pasta according to the package instructions.
• When the chicken is done, remove it from the pan and set aside. Lower the heat to medium. Add the butter to the pan. Once melted, whisk the browned bits from the bottom of the pan. Then add the mushrooms, bell pepper and onion. Saute for 5 minutes.
• Pour in the heavy cream, chicken stock, and remaining Cajun seasoning. Stir and let simmer for 5 more minutes.
• Add the pasta to the sauce. Stir to coat the pasta. Simmer for a few more minutes until slightly thickened.
• Slice or cube the chicken fillets. Incorporate the chicken before serving, or lay it over the top of each serving, as you prefer.

26+ CAJUN RECIPES FROM THE BIG EASY (+CAJUN AIOLI WITH GARLIC)

Steps:

• Stir everything together in a bowl until smooth.
• Refrigerate until you're ready to serve with fries.

15 BEST CAJUN SIDES YOU NEED TO TRY

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Cajun side in 30 minutes or less!