has anyone got good recipe for cajun chicken?

Question

an orginal american one please

Answer 1

"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."

Original recipe yield: 10 servings.

Prep Time:15 Minutes
Cook Time:15 Minutes
Ready In:1 Hour
Servings:10
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INGREDIENTS:
2 cups vegetable oil
2 tablespoons Cajun seasoning
2 tablespoons dried Italian-style seasoning
2 tablespoons lemon pepper
garlic powder to taste
10 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

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DIRECTIONS:
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.
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Spicy Cajun Chicken BreastsChicken breasts are generously seasoned with a spicy Cajun mix containing black and red peppers, salts, oregano, onion powder, chili powder and cumin.Ingredients:
• 1 tablespoon freshly ground pepper
• 1 tablespoon dried oregano, crushed
• 1 teaspoon seasoned salt
• 1 teaspoon sea salt
• 2 teaspoons onion powder
• 1 teaspoon crushed red pepper
• 3/4 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 4 medium chicken breasts
• Olive Oil
Method:
1. Preheat oven to 350 degrees F. 2. Stir together pepper, salts and spices. 3. Lightly rub both sides of chicken with olive oil, then use about 1 tablespoon of seasoning to coat both sides of each chicken breast. 4. Arrange chicken in shallow baking pan lightly coated with olive oil. 5. Bake for 10 minutes. 6. Turn over chicken breasts and bake about 10-15 more minutes, or until chicken is no longer pink.

Notes:
Extra seasoning can be stored in an airtight container for later use. We've used the seasoning on chicken, catfish and pork.

Number of servings: Serves 4
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Cajun Chicken Pasta

"Cajun cooking is a combination of French and Southern cuisines. It is robust, country style cookery - and so is this dish! Laissez le bon temp roulez and bon appetit!"

Original recipe yield: 2 servings.
Prep Time:20 Minutes
Cook Time:20 Minutes
Ready In:40 Minutes
Servings:2
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INGREDIENTS:
4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

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DIRECTIONS:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.
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Answer 2

1/4 cup sweet butter
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon thyme, crushed
1/4 teaspoon oregano, crushed
1/4 teaspoon cayenne
1/4 teaspoon fresh ground black pepper
4 skinless chicken breasts, pounded thin

Melt butter in a small saucepan over low heat.
Add lemon juice, herbs, black pepper and salt to taste.
Continue to cook for several minutes on low heat till herbs soften.
Heat a large cast-iron skillet to high.
Coat both sides of the cutlets well with the butter mixture.
Cook cutlets in cast iron for several minutes on each side.
When done, the will be black on the outside and tender and juicy on the inside.

Answer 3

You take some Cajun spice, and you take some chicken.....slap the chicken around generously in the spice. Let sit fer abit. Grill to just cooked on hot grill to sear in the juices. I like it on a nice fresh roll with some sour cream and pickles...is gooood!.

Answer 4

Sour cream? Pickles? Lemon juice? Cumin?

Sea salt?!?!?!

As a lifelong resident of south Louisiana and a lover of all things that make one fat, I'm constantly amazed at what passes for Cajun food in the rest of the world. I'm assuming that by "cajun chicken", you're just looking for a sauteed chicken dish cooked in a cajun style. Honestly, I think any Cajun chef worth his salt would be embarrassed to serve a spiced-up, pan-fried chicken breast and try to pass it off as a Cajun dish. There are plenty of traditional Cajun dishes that involve chicken, but I don't think any of them fit the bill for what you're looking for. I played around a little and came up with this.

This dish involves three separate parts, but don't get scared yet. It should only take you about two hours to cook. Most authentic Cajun meals take six to eight hours to prepare properly. Technically, this dish is not completely Cajun. It's a blend of Cajun and Creole cooking styles. The distinction between the two is mostly academic nowadays. This is not an authentic Cajun dish, but it's comparable to what you could get in a decent New Orleans restaurant.

Anyway, here's my recipe for Chicken Bearnaise Seneca

salt
8 oz. light beer
2 tbsp. garlic powder
2 tbsp. light brown sugar
4 large chicken breasts >>>I don't recommend using boneless chicken. Breast meat is dry by nature, and the bone marrow adds a little moisture. Leave the skin on, too. That's where all the fat (read: flavor) is. If you absolutely cannot eat chicken cooked in its skin, cajun food is probably not for you.
1/2 cup dry white wine
1 medium-sized yellow onion, diced
2 stalks of celery, diced
1 clove of garlic, minced
2 tsp. oregano
1/2 green bell pepper, diced
4 whole green onion stalks (shallots), chopped
1 tsp. cayenne pepper
1 tsp. white pepper
2 tsp. cilantro
10 oz. unsalted butter
3 large egg yolks
1/2 cup white wine vinegar
4 sprigs of fresh tarragon
10 ground peppercorns
4 oz. of tasso, cubed >>>Tasso is heavily spiced, smoked pork butt, used as a seasoning meat. If you can't find it, try to get anduoille sausage (pronounced ahn-DOO-wee). If you can't find that, you could use spiced, smoked ham hock or spicy smoked sausage. Try to find real tasso, though. It'll make a huge difference in the flavor.


Marinating
Combine the beer, garlic powder, brown sugar and salt in a sealable plastic bag. Seal the chicken breasts in the bag and allow to marinate in the refrigerator for at least 2 hours. Marinating overnight will yield the best results.

Cooking
Place the chicken breasts into a large skillet (a cast-iron skillet works best), and brown on medium heat. Remove the chicken from the pan and place it on paper towels to drain.

At this point, you should have a nice collection of grease stuck to the bottom of the pan. (This is called gris-gris.) Splash dry white wine into the pan, and whisk until the gris-gris is liquified. Add the onions, celery, garlic, tasso, oregano, bell pepper, and half of the green onion. Simmer on medium-high heat, stirring occassionally until the onions start to carmelize (they'll turn a golden brown color as this happens). Cut the heat back to low-medium and add the chicken, cayenne, white pepper, and cilantro. Salt to taste. Cover, and allow to cook until chicken is tender (about 20 minutes). Drizzle with Bearnaise sauce. Serves four.

Making Bearnaise sauce
Bearnaise sauce can be tricky for beginners, but it's worth learning how to make. It's one of the richest, most flavorful sauces in the world, but has a light flavor that won't overpower chicken and seafood. The sauce has two components, a reduction and a sabayon.

To make the sabayon, melt the butter in a heavy saucepan and bring to a simmer. Allow it to simmer for fifteen minutes, then remove from heat. Let it sit for a few minutes. This allows the milk-fat to fall to the bottom of the pot. Skim the foam off the top of the pot and throw it away. You should see a congealed mass of white fat at the bottom of the pot, seperated from a yellow liquid. The yellow liquid is clarified butter. Ladle the clarified butter into a bowl, or strain the mixture through cheesecloth. Throw away the fat and allow the butter to cool to room temperature.

Wisk the egg yolks and 3 tbsp. of water until completely blended, making sure to wisk lots of air into the mixture. In a light saucepan, cook the mixture over a very low heat, whisking constantly and scraping the sides of the pot. When the mixture takes on the consistency of mustard (the sauce will start sticking to the side of the pot), remove from heat and continue to whisk until it cools to room temperature (about thirty seconds). Add the clarified butter to the mixture a little at a time, whisking constantly. The end result is a sabonay, the basis of many French and Creole sauces.

To make a sauce out of our sabonay, all we have to do is add a little flavor. We accomplish this by making a reduction.

Combine 1/4 cup of wine, the vinegar, black pepper, half of the green onion, the tarragon, and 2 tsp. of salt in a heavy saucepan. Simmer over a medium high heat until there's about an ounce (shotglass full) of liquid left in the pot. Strain the solids out. The leftover liquid is your reduction. Whisk half of it into your sabonay, and add more to taste. Add additional salt and black pepper to taste. (Be careful. The reduction is strong stuff, and it's easy to overseason.) The sauce can be stored in the fridge for about three months, but it's better fresh.

Honestly, it sounds like a lot of work, but it's not that bad. You can finish the whole thing in a couple of hours without trying very hard. You just have to be careful when making the sauce. If you try the recipe, let me know how it comes out on your end. Good luck!

Answer 5

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