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1-1/2 pounds chicken breast, butterflied and pounded thin (about 1/4-inch thick) 1/2 cup all-purpose flour. 2 teaspoons Cajun seasoning, store-bought or see below for a homemade Cajun blend. 1 cup ...
This gem recipe from my days as a personal chef never fails. ... 4 chicken breast cutlets, pounded 1/4-inch thick (about 1 1/2 pounds) 1 tablespoon extra-virgin olive oil.
Get the Cajun-Stuffed Chicken recipe. PHOTO: RACHEL VANNI; FOOD STYLING: ADRIENNE ANDERSON ... chicken breasts are endlessly versatile: they can take to a variety of flavors, seasonings, and ...
Many Cajun recipes are based on rice and the "holy trinity" of onions, celery, and green pepper, and use locally caught shell fish such as shrimp and crawfish. Much of Cajun cookery starts with a roux made of wheat flour cooked and slowly stirred with a fat such as oil, butter or lard, known especially as the base for étouffée , gumbo and ...
Red beans and rice—kidney beans cooked with Cajun spices, ham, and vegetables such as bell peppers, onions, and celery, served together with white rice [23] [40] Rice and gravy—small pieces of beef, or sometimes chicken or pork, simmered for a long time with onions, peppers, and other seasonings, and served over white rice [41]
Dirty rice is frequently referred to as Cajun Rice in Louisiana and other parts of the South due to the dish's history with the Acadian immigrants of Louisiana. [10] Cajun rice typically incorporates Andouille sausage, bell pepper, celery, and onions along with a blend of traditional Cajun spices .