Cajun Chicken Recipes New Orleans

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!

CREOLE CHICKEN THIGHS

Steps:

• In a 6-qt. slow cooker, combine the first 6 ingredients and 1-1/2 teaspoons Cajun seasoning., Sprinkle chicken with remaining Cajun seasoning. In a large skillet, heat oil over medium heat; brown chicken, about 5 minutes per side. Place in slow cooker., Cook, covered, on low until a thermometer inserted in chicken reads at least 170°-175°, 4-5 hours (rice will be saucy).

CAJUN CHICKEN AND RICE - CAROLINA STYLE

Steps:

• Sprinkle Cajun spice evenly on each chicken breast.
• Place chicken breasts in vegetable oil-sprayed cooking dish (large sized).
• In a mixing bowl, combine rice, cream of chicken soup, chicken broth and broccoli.
• Pour this mixture on top and around chicken in casserole dish.
• Cover with lid and bake at 350 degrees for 1 hour.
• Remove casserole from oven; top with shredded Provolone and continue baking (uncovered, this time!) about 5 minutes, or until cheese is melted.
• NOTE: Unfortunately, brown rice does not perform as well as white in most recipes. Brown rice normally needs to be cooked nearly twice as long. For this reason, I do not recommend substituting brown rice for white in this particular recipe. :).

JAZZY NEW ORLEANS CHICKEN

Steps:

• Dredge chicken in flour, turning to coat all over.
• In large saucepan or Dutch oven, heat oil over medium heat. Brown chicken pieces about 8 minutes per side. Transfer to plate.
• Combine sausage, garlic, onion, peppers, tomatoes, sugar, thyme, oregano, salt, and allspice in the pan. Cook over medium heat, stirring occasionally, for 10 minutes or until peppers are softened.
• Stir in rice, and add stock. Nestle chicken into rice. Bring to a boil. Reduce heat, and cover. Cook for 20 to 25 minutes, or until liquid is absorbed and juices run clear when chicken is pierced. Serve sprinkled with parsley. Garnish with lemon slices if you like.

CAJUN CHICKEN STEW

Steps:

• Heat 3 tablespoons oil in a 4- to 5-quart heavy pot (preferably cast-iron) over moderately high heat until hot but not smoking. Pat chicken dry and sprinkle with salt. Brown chicken in 4 batches, turning, about 5 minutes per batch, transferring as browned to a large bowl.
• Add enough of remaining oil to pot to total 1/4 cup fat, then stir in flour with a flat metal or wooden spatula and cook over moderately low heat, scraping back and forth constantly (not stirring), until roux is the color of milk chocolate, 10 to 20 minutes. Add onion, bell pepper, and celery and cook, scraping back and forth occasionally, until onion is softened, about 8 minutes.
• Add water to roux mixture and bring to a boil, stirring occasionally until roux is incorporated. (Roux will appear curdled initially, but will come together as it reaches a boil.) Add chicken and any juices accumulated in bowl, then simmer, partially covered, until chicken is cooked through, 30 to 35 minutes. Stir in cayenne, scallion greens, and salt to taste and serve over rice.

JAZZY NEW ORLEANS CHICKEN

Steps:

• In a bowl, dredge chicken in flour, turning to coat all sides. In large sauce-pan, heat oil over medium heat: brown chicken, about 8 minutes per side. Transfer to a plate.
• In the same pan, cook sausage, garlic, onion, peppers, tomatoes, sugar, thyme, oregano, salt, allspice, and cayenne, stirring occasionally, for 10 minutes or until peppers are softened. stir in rice. Add stock and bay leaves.
• Nestle chicken into rice, bring to a boil. Reduce heat, cover and cook for about 20-25 minutes, or until liquid is absorbed and juices run clear when chicken is pierced. Remove bay leaves. Serve sprinkled with parsley. Garnish with lemon wedges.