Have a craving for Cajun food but no time for a trip to Louisiana? These healthy and delicious Cajun recipes should help quench your hunger!
Grilled Cajun Chicken
Eat it as-is with rice and beans on the side, or add the grilled chicken to a salad, sandwich, or casserole. Serves 10.
- 2 cups vegetable oil
- 2 tablespoons Cajun seasoning
- 2 tablespoons Italian seasoning
- Garlic powder, as desired
- 2 tablespoons lemon pepper
- 10 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
- Combine oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper in small mixing bowl.
- Add chicken to dish and coat with spice mixture.
- Cover the chicken and refrigerate it for 30 minutes.
- Lightly grease a skillet or grill pan, and warm over high heat.
- Drain chicken breasts, and discard marinade.
- Place chicken on grill and cook six to eight minutes per side, or until juices run clear.
Cajun Chicken Pasta
A great go-to recipe for the pasta-lover who has a hankering for some Creole flavors. Serves 2.
- 4 ounces linguine
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoons Cajun seasoning
- 2 tablespoons butter, cut up
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1/4 cup sun-dried tomatoes, chopped
- 4 fresh button mushrooms, sliced
- 1 green onion, minced
- 1 1/2 cups heavy cream
- 1/4 teaspoon dried basil
- 1/4 teaspoon lemon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 tablespoons grated Parmesan cheese
- Cook pasta according to package instructions.
- While pasta is cooking, place chicken and Cajun seasoning in a small bowl, and toss.
- Melt butter in a large skillet over medium heat.
- Add chicken to skillet, and cook for five to seven minutes, or until no longer pink in the center and juices run clear.
- Add bell peppers, sun-dried tomatoes, mushrooms, and onions to skillet, and cook for two to three minutes.
- Reduce heat to low, add heavy cream to skillet, and season with basil, lemon pepper, salt, garlic powder, and ground black pepper.
- Drain pasta and toss with sauce.
- Top pasta with Parmesan cheese before serving.
Cajun Chicken and Sausage Gumbo
This dish can stand on its own, but is even better when served with white rice or alongside potato salad. Serves 10.
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 large white onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 1 pound andouille sausage, cut into 1/4-inch thick slices
- 4 cloves garlic, peeled and minced
- Salt and pepper, as desired
- Creole seasoning, as desired
- 6 cups chicken broth
- 1 bay leaf
- 1 rotisserie chicken, boned and shredded
- Heat oil in Dutch oven over medium heat.
- Add flour to oil, and whisk thoroughly for eight to ten minutes, or until mixture has reached the color of chocolate milk.
- Add onion, bell pepper, celery, and sausage to flour mixture, and cook for five minutes.
- Add garlic to mixture, and cook for five minutes.
- Season mixture with salt, pepper, and Creole seasonings, mixture until well combined.
- Add chicken broth and bay leaf to Dutch oven.
- Bring gumbo to a boil, then reduce heat to medium-low and simmer uncovered for one hour, stirring occasionally.
- Add chicken to mixture and allow to simmer for one more hour.
- Use a large spoon to skim off any fat that may be floating on the top of the gumbo during the last hour of cooking.
- Remove bay leaf from the gumbo before serving.
Cajun food is about as American as apple pie. Fortunately, by following these easy recipes, you can have the taste of Louisiana in your own kitchen!