Cajun Bayou Chicken Recipes

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.

Steps:

• 1. Lay the chicken breast onto a plate and sprinkle 1/2 tsp of Cajun seasoning on each side of the chicken. Cover and refrig. until needed. 2. Prepare vegetable and jalpenos and set aside until needed. 3. Combine bay leaf, three peppers and garlic set aside until needed. 4. Combine the heavy cream and sour cream set aside until needed. 5. Measure and combine the cheeses and set aside until neeede. 6. Heat the oil over high heat in a large saucepan until the hot oil cracks when a drop of water hits the oil. 7. Add the vegetables and jalapenos, cook over high heat for 5 min. or until the vegetables starts to turn limp. Stir occasionally to prevent scorching. 8. Evenly sprinkle the seasonings over the vegetables, stir well. Cook over high heat for 2 min. to develop the flavor. 9.Heat fryer to 350 degrees. 10. Evenly sprinkle the flour over the vegetables stirring constantly with a wire whisk. Continue to cook, stirring constantly for 30 seconds. Do not allow the spices to burn. 11. Stir the chicken stock well, then add to the bayou sauce, half at a time, stirring occasionally. Heat to a boil. 12. When the sauce boils, add the cream mixture, stirring constantly. Bring to a boil while stirring until the lumps have dissolved. Remove sauce from heat and pour into a microwaveable bowl or container and cover. Do not let the sauce simmer or the cream will curdle. 13. Remove the bay leaf, add the cheese to the sauce, stir until the cheese has belted and the sauce is smooth. 14. Uncover chicken and dredge both sides with flour. Shake off excess flour. Place into fry basket and lower into 350 degrees shortening. 15. Fry the chicken for 2 1/2 min. or until golden brown. While chicken is frying heat the Bayou Chicken sauce in the microwave for 60 seconds or until hot. keep covered until ready to use 16. When chicken is done, drain excess oil and place onto serving platter. Pour hot sauce over chicken breast. Serving suggesting: Serve Bayou Chicken over rice with steamed vegetables.

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.

Steps:

• Preheat oven 350.
• Combine all except chicken in a 9x13 dish.
• After mixed put chicken in.
• Bake 40-50 min until chicken is done.
• You could also grill this.

Steps:

• In a Lagre heavy pot heat the oil.
• Dredge chicken pieces in Creole seasonings and 1/2 cup flour and brown in the oil, preferably in a cast iron pan.
• Remove chicken and set aside.
• Keep the heat going under your frying pan and add the bacon grease.
• When grease is hot, slowly whisk in the flour.
• Stir constantly until the roux turns the color of caramel, the darker the better. About 30 minutes.
• Carefully add the onion, bell pepper, celery and stir, about 5 minutes until all is incorporated and vegetables are soft.
• Reduce heat to medium.
• Add Chicken broth, tomato paste, sugar, salt and pepper; cover and cook for 10 minutes.
• Add the chicken and cook until the chicken is done.
• Taste and reseason.
• Add green onion and parsley.
• Cover, reduce heat to simmer for 5 minutes. Serve over hot cooked rice.

Steps:

• Bring a pot of salted water to a boil. Cook penne according to package directions.
• Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover.
• Pound chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 minutes. Slice chicken.
• In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.

Steps:

• 1. Use a black iron or other heavy pot. Put oil in pot, add flour and stir over medium high heat until roux turns a deep golden brown. Add onions and cook until edges begin to brown. Season chicken with salt and pepper, add to roux mixture. Cook until chicken begins to brown off and roux is a dark brown color. Be careful not to burn the roux. stir in garlic, celery and bell pepper, being careful not to break apart the chicken.
• 2. Add 2 quarts of chicken stock, homemade or purchased. Bring to a boil, then reduce heat and let simmer on very low heat until the hen is tender and the stew is thick. You should taste and adjust seasoning at this point. Add parsley and green onions. Simmer for just a few more minutes, remove from heat.
• 3. Serve hot over a bed of rice.

Steps:

• Preheat oven to 350°. In a small saucepan, cook and stir cream cheese and 2 tablespoons butter over low heat until melted and smooth. , In a large cast-iron or other ovenproof skillet, saute onion, celery and green pepper in remaining butter until tender. Stir in shrimp, crab, soup, rice, mushrooms, garlic salt, pepper sauce, cayenne and cream cheese mixture., Combine cheddar cheese and cracker crumbs; sprinkle over top. Bake, uncovered, until bubbly, 25-30 minutes.