CAJUN CHICKEN BLT, MILLIE'S
It was love at first bite with this delicious chicken BLT. The meat is juicy and full of Cajun spice. We really liked the kick of flavor from the aioli paired with the smoky bacon. The provolone cheese melts nice and gooey. This definitely tastes like a gourmet chicken sandwich you'd pay a fortune for at the deli.
Provided by Millie Johnson
Categories Sandwiches
Time 20m
Number Of Ingredients 11
Steps:
- 1. Pound out chicken so that it's thickness is pretty even. Shake Cajun seasonings onto both sides of chicken. The more you use, the spicier it gets (and saltier, so keep that in mind). Cover and refrigerate for at least 30 minutes. You can do this part the day before if you want.
- 2. Clean up work area. In a medium pan, fry bacon until crispy. Drain on paper towel. Pour off bacon grease (I save it in a jar) or you can use it to fry chicken in and omit the coconut oil altogether.
- 3. While bacon is frying, wash lettuce and dry with a paper towel. Slice tomato. Mix mayo and horseradish mustard together. Salt and pepper together to taste. Set aside.
- 4. Add coconut oil to a pan (unless you want to use the bacon grease). Pan fry chicken in the same pan you fried the bacon in. * You can also grill the chicken instead.* About 5-7 minutes per side or until cooked through. Top with smoked provolone cheese.
- 5. Smear mayo and mustard mixture onto rolls/buns. Add chicken and top with bacon, tomato, and lettuce. Enjoy!
CAJUN CHICKEN ONE-POT
Make a crowd-pleasing pasta dish for dinner. We've taken inspiration from creamy alfredo sauce with Cajun-style seasoning to add a bit of punch.
Provided by Barney Desmazery
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large, shallow saucepan or deep frying pan over a medium heat, then add the chicken, season lightly and fry for 6-8 mins, stirring occasionally until just golden all over - no need to worry about it being cooked through at this stage.
- Stir in the garlic and cook for 2 mins more, then scatter over the Cajun-style seasoning and stir so the chicken pieces are evenly coated. Tip in the tomatoes, a quarter of a can of water and the stock cube. Stir, then bring to a simmer and cook for 5 mins.
- Meanwhile, bring a large pan of salted water to the boil and cook the pasta for a minute less than pack instructions. Stir the cream into the chicken and continue to simmer gently. When the pasta is cooked, drain well and stir into chicken mixture. Finish cooking the pasta in the sauce over a low heat for 2 mins, then stir in the parmesan and lemon juice, and cook for 1 min more. Serve the pasta straight from the pan, or tip into a large serving bowl. Scatter with parsley, if you like, and extra parmesan.
Nutrition Facts : Calories 555 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.9 milligram of sodium
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
CAJUN GUMBO, MILLIE'S
With gumbo you can use any meat you want.The foundation of any great Gumbo is the Roux. One thing that is in every great gumbo is okra. It is the thickener for the dish. If you live where okra is hard to find just sub. with a corn starch slurry added right before you add the shrimp. Gumbo is traditionally served over rice. I know...
Provided by Millie Johnson
Categories Other Main Dishes
Time 3h
Number Of Ingredients 30
Steps:
- 1. CHICKEN & STOCK BASE In 6 qt. pot place chicken and add 3 qts. water,1/4 tsp. garlic powder,1/4 tsp. onion powder,1/2 tsp. salt, and 1/4 tsp. black pepper. Bring to a boil then reduce heat and simmer 45 minutes or til meat pull away from bone easy. When chicken is done remove it from pot to cool. Strain and reserve stock.
- 2. SHRIMP As chicken is cooking, peel and de-vein shrimp, saving the shells. (your local market may do this for you) Rinse shrimp then cover and put in fridge. Put shrimp shells in a 2-3 qt. pot add 1 1/2 qts. water, 1 large bay leaf, 1 tsp. crushed red pepper, 1 1/2 tbsp. Zatarain's Crawfish,Shrimp & Crab Boil (just cut the bag open), and 1 tsp. cajun/creole seasoning. Cut lemon into quarters then squeeze juice into shells and add the spent lemon,too. Bring to boil then reduce to med. low heat.
- 3. Now fine dice onion, bell pepper, celery, and mince garlic. Slice sausage into 3/4 inch slices. If you had to clean your own shrimp then chicken should be done. Remove chicken from pot to cool and strain stock.
- 4. PUTTING IT TOGETHER While chicken is cooling we will start building. On med. high, heat an 8 qt. heavy pot then add 1 tbsp. oil. Add sliced sausage and brown. Remove sausage and set aside. To pot add 1/4 cup oil, 1/2 cup flour, 1/4 tsp. salt, 1/4 tsp.black pepper, and 1/4-1/2 tsp. ground red pepper. Stir or whisk constantly as it burns easily. This is called the ROUX. Cook til roux till it is med.dark color.
- 5. Now add the fine diced celery, onion, and bell pepper.Cook for 2 minutes. Now add the reserved chicken stock, minced garlic, browned sausage, and 3-4 dashes of Tabasco Sauce. Strain shells and add that liquid to big pot.(discard shells.) Stir well, scraping the bottom of pot.
- 6. Remove chicken from bone and add meat to pot. Bring to boil then reduce heat and cover. Cook 20 minutes. Add sliced okra, bring to boil then reduce heat, cover, and cook 20 minutes.
- 7. Bring to a boil again and add shrimp, cook 5 minutes then add crab meat. Stir gently, bring back to boil then cover and turn heat off. Let sit for 5 minutes. Serve over rice
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