Best 3 Emerils Cajun Chicks Recipes
**Emeril's Cajun Chicks: A Symphony of Flavor and Spice**
Savor the vibrant flavors of Louisiana with Emeril's Cajun Chicks, a culinary masterpiece that embodies the essence of Southern cooking. This tantalizing dish features succulent chicken marinated in a blend of zesty Cajun spices, then grilled to perfection, resulting in a symphony of bold flavors that will tantalize your taste buds. Served alongside delectable sides like creamy grits, flavorful dirty rice, and a refreshing cucumber salad, this Cajun feast promises an unforgettable dining experience. Whether you're a seasoned cook or a novice in the kitchen, Emeril's Cajun Chicks is sure to become a favorite in your culinary repertoire. Indulge in the authentic flavors of Cajun cuisine with this mouthwatering dish that pays homage to the rich culinary traditions of Louisiana. Get ready to embark on a flavor journey like no other as you explore Emeril's Cajun Chicks and its accompanying recipes.
BAYOU CHICKEN PASTA
Steps:
- Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
- While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 tablespoon of Essence, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.
- Combine all ingredients thoroughly.
CAJUN JAMBALAYA - EMERIL LAGASSE
I am currently working on a Cajun themed get together. I'll let you know how this recipe works with my guests. Retrieved from www.foodtv.com
Provided by Cristina Barry
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.
- In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
- Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
- Stir in rice and slowly add broth.
- Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
- When rice is just tender add shrimp and chicken mixture and sausage.
- Cook until meat is done, about 10 minutes more.
- Season to taste with salt, pepper and Creole seasoning.
EMERIL'S BAYOU CHICKEN PASTA
This is a recipe a friend of mine made for a dinner gathering and it was fantastic! and rather easy to make.
Provided by -BreanneMarie-
Categories Chicken Breast
Time 41m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
- While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.
Tips:
- Choose the right chicken: Use a whole chicken cut into 8 pieces, or bone-in, skin-on chicken breasts or thighs. This will help keep the chicken moist and flavorful.
- Use a flavorful marinade: The marinade is what gives the chicken its flavor, so make sure to use a flavorful one. Emeril's marinade includes olive oil, lemon juice, garlic, paprika, thyme, and cayenne pepper.
- Cook the chicken over high heat: This will help to sear the chicken and keep it juicy. You can cook the chicken in a skillet, on a grill, or in the oven.
- Don't overcook the chicken: Overcooked chicken is dry and tough. Cook the chicken until it is cooked through, but still tender and juicy.
- Serve the chicken with your favorite sides: Emeril suggests serving the chicken with dirty rice, mashed potatoes, or roasted vegetables.
Conclusion:
Emeril's Cajun Chicks are a flavorful and easy-to-make dish that is perfect for a weeknight dinner or a casual gathering. With its crispy skin, tender meat, and flavorful marinade, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a simple but delicious chicken recipe, give Emeril's Cajun Chicks a try.
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