**Savor the bold flavors of Louisiana with our irresistible Cajun-Style Chicken recipes!** Immerse yourself in a symphony of spices as you explore a collection of delectable dishes that capture the essence of Cajun cuisine. From the classic Cajun Chicken and Rice to the tantalizing Chicken Etouffee, each recipe promises an explosion of flavors that will transport your taste buds to the heart of the bayou. Whether you prefer the crispy crunch of fried chicken or the hearty goodness of a one-pot meal, our diverse selection caters to every palate. Get ready to embark on a culinary journey that celebrates the vibrant spirit of Louisiana!
Here are our top 5 tried and tested recipes!
CAJUN-STYLE CHICKEN SALAD RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, olive oil, romaine lettuce, red onion, avocado, cherry tomato, black beans, paprika, cayenne pepper, garlic powder, dried oregano, dried thyme, salt, greek yogurt, garlic, lime juice, olive oil, reserved seasoning
Provided by Mel Boyajian
Categories Lunch
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 375˚F (190˚C).
- In a small bowl, combine paprika, cayenne, garlic powder, oregano, thyme, and salt. Reserve 1½ teaspoons of the seasoning. Set aside.
- Coat both sides of the chicken breasts with the seasoning mixture.
- In an oiled cast-iron skillet, cook chicken on medium-high heat 4 minutes per side, or until chicken is browned.
- Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165˚F (72˚C). Let the chicken rest for several minutes.
- In a small bowl, combine yogurt, minced garlic, lime juice, olive oil and reserved seasoning mixture. Set aside.
- Cut chicken into pieces.
- In a large bowl, add lettuce, chicken, red onion, avocado, cherry tomatoes, and black beans.
- Add dressing and toss.
- Enjoy!
Nutrition Facts : Calories 351 calories, Carbohydrate 23 grams, Fat 15 grams, Fiber 9 grams, Protein 30 grams, Sugar 5 grams
CAJUN-STYLE CHICKEN AND SMOKED SAUSAGE GUMBO
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
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
CAJUN-STYLE CHICKEN FINGERS
These are so savory, really spicy too! If you don't like them so hot, you can cut down on the pepper in the recipe but that red pepper doesn't hurt that bad! ;)
Provided by PalatablePastime
Categories Lunch/Snacks
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Cut chicken into 1 inch strips, or"fingers" about 3 inches in length.
- Mix together remaining ingredients, (except breadcrumbs and 3 tbsp. margarine), in a bowl and add chicken and mix well, insuring that chicken is coated on all sides.
- Allow chicken to marinate in this for at least 20 minutes.
- Coat chicken in breadcrumbs, shaking off excess, and place chicken fingers on plate.
- Heat margarine in skillet over medium heat; add chicken fingers, and cook until browned and crispy, about 5 minutes per side.
- Add more margarine to the skillet if necessary.
- Drain fingers on paper toweling.
- Serve hot with Tabasco sauce, if desired.
CHICKEN FETTUCCINE, CAJUN STYLE
This recipe came out of the Oregonian from Portland, Oregon by Hall Street Bar & Grill in Beaverton. When I made this I left out the cayenne pepper in both places. It was too spicy for me.
Provided by Lavender Lynn
Categories Chicken Breast
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- To Prepare Sauce:.
- Heat butter in saucepan over medium heat.
- Add onion and whole garlic cloves and saute for 5 minutes.
- Remove whole garlic and stir in minced garlic, thyme, cayenne pepper, white pepper,.
- black pepper, and basil.
- Continue cooking until onions are dark brown but not burned, about 20 minutes.
- Stir in chicken stock, Worcestershire, and Tabasco sauces. Simmer for 20 minutes.
- Add tomato sauce and bring mixture to low boil.
- Stir in sugar and green onions. Simmer for 1 hour.
- Sauce can be made ahead of time and refrigerated until ready to use.
- To prepare Chicken Seasoning Mix:.
- Thoroughly combine the kosher salt, white pepper, garlic powder, cayenne pepper, black pepper, cumin, and basil.
- To Finish:.
- Toss seasoning mix with chicken cubes until cubes are evenly coated. In medium saucepan, melt 1/2 C butter. Saute chicken over medium heat until done, about 10 minutes.
- Heat sauce and prepare fettuccine according to package directions.
- Drain cooked pasta. Stir chicken into sauce and continue heating until hot.
- Toss with cooked fettuccine. Serve immediately. Sprinkle each serving with grated parmesan cheese.
Nutrition Facts : Calories 875.2, Fat 44.8, SaturatedFat 25.5, Cholesterol 257.2, Sodium 1859.4, Carbohydrate 78.1, Fiber 3, Sugar 10.3, Protein 41.4
CAJUN CHICKEN AND RICE - CAROLINA STYLE
Excellent, juicy, divine chicken, rice and broccoli! A wonderful meal-in-one dish... Used this recipe on a Panthers vs. Saints football Sunday--in honor of the New Orleans Saints. Excellent game. I can't wait for the Panthers to play New Orleans again!
Provided by Fauve
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
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. :).
Tips:
- Use a flavorful marinade. The marinade is what gives the chicken its signature Cajun flavor. Be sure to use a marinade that contains plenty of spices, such as paprika, garlic powder, onion powder, cayenne pepper, and black pepper.
- Don't overcook the chicken. Cajun-style chicken is best when it is cooked to an internal temperature of 165 degrees Fahrenheit. Overcooked chicken will be dry and tough.
- Serve the chicken with your favorite sides. Cajun-style chicken can be served with a variety of sides, such as rice, beans, cornbread, or coleslaw.
- Enjoy! Cajun-style chicken is a delicious and easy-to-make meal that is perfect for any occasion.
Conclusion:
Cajun-style chicken is a flavorful and versatile dish that can be enjoyed by people of all ages. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at your next party, Cajun-style chicken is sure to please. So next time you are looking for a new recipe to try, give Cajun-style chicken a try. You won't be disappointed.
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