Does anyone know a good cajun chicken recipe?

Louisiana styleDoes anyone know a good cajun chicken recipe?
My family is Cajun, and this is my favorite. You can also do this with a Drum fish(Also known as ';gaspergou'; or ';goo fish';) 15 lbs or bigger because of the bones or a smaller one filleted out.


Chicken Fricassee


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5-6 lbs of Chicken or Legs and Thigh Quarters


For browning the chicken:


1 Cup Flour seasoned with:


2 Tbsp Kosher Salt


A few turns of Black Pepper


A healthy pinch of Cayenne


For the Fricassee:


1 Cup Lard (home rendered), Bacon Drippings, Duck Fat or Vegetable Oil (if you must)


3/4 Cup Flour


2 Cups Onion, diced


1/4 Cup Celery, sliced


1/2 Cup Green Bell Pepper, chopped


2 Tbsp Garlic, finely chopped


1/2 Cup Dry White Wine


1 Quart Chicken Stock, preferably homemade


1 Bay Leaf


1 Bundle of Fresh Thyme, tied together with butcher鈥檚 twine


Kosher Salt, Black Pepper, Cayenne to taste


1 Tbsp Hot sauce


1/2 Cup Green Onions, thinly sliced


1 pot of cooked long grain rice


Heat the lard/oil, or whichever fat you chose to use, over medium high heat until a small sprinkle of flour quickly sizzles when tossed in. While the fat is heating mix together the flour, salt, black pepper and cayenne, dredge the chicken in the mixture and shake off any excess, set aside on a plate.


When the fat is hot, brown the chicken until golden on both sides, do not cook all the way through, set aside.


Mix together the onions, celery, and bell pepper (holy trinity) in a small bowl.


When the chicken is browned and set aside, pour off 1/2 cup of the fat, leaving about 1/2 cup of it in the pan. Over medium low heat, gradually whisk in the 3/4 cup of flour until incorporated and slightly thick, stir constantly until a roux the color of milk chocolate is achieved, the darker it is the more intense the flavor, then stir in 3/4 of the holy trinity and a pinch of Kosher salt, turn the heat to low and cook for 8-10 minutes more, stirring slowly but constantly.


Add the white wine and increase the heat to medium, cook 5 minutes more. Whisk in the chicken stock very gradually to avoid lumps. When it is all incorporated bring the mixture to a full boil to bring the flour to it鈥檚 full thickening power, then reduce the sauce to medium low. Stir in the remaining trinity, garlic, bay leaf, bundled thyme, Worcestershire, hot sauce, and season to taste with salt, black pepper, and cayenne. Submerge the chicken in the sauce cover and simmer for about 1 1/2 hours or until falling off of the bone tender. Remove the bundled Thyme and Bay leaf. Adjust the seasonings if necessary.


Serve the chicken with Rice, and a generous portion of the sauce topped with Green Onions.


If you like, the sauce or gravy for this dish could be finished with heavy cream, sour cream, or creme fraiche. This would also go great with dumplings to replace the rice.Serves 4.





Catfish Courtbouillion (pronounced COO-bee-yon)


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6 tbsp salad oil 6 tbsp flour


1/2 cup each of onion and celery finely chopped 1/2 cup green onions finely chopped


2 tsp garlic finely chopped 3 cups peeled tomatoes coarsely chopped


1 cup tomato puree 1 cup red peppers finely chopped


1 cup bottled/canned clam juice or fish stock 1/2 cup dry red wine


1 large bay leaf 1/2 tsp sea salt


1/2 tsp lemon pepper seasoning 1/2 tsp thyme crumbled


1/4 tsp ground allspice


8 gaspergou(goo)


2 tbsp fresh lemon juice 2 tsp Tabasco more or less to suit taste


Directions


In a 4 quart or larger pot heat the oil and add the flour to make a roux. Cook over low heat, stirring constantly until dark brown (be careful not to burn it!). Add both types of onions, celery and garlic...simmer 5 minutes or until soft. Add tomatoes, tomato puree, red peppers, clam juice or fish stock, wine, bay leaf and all other spices EXCEPT for Tabasco and lemon juice. Cook uncovered for 15 minutes, stirring occasionally. Stir in the lemon juice and Tabasco to taste, reducing heat to low. Add fish and gently bury the fish down into the sauce mixture. Simmer covered for 20 to 25 minutes until fish is flaky or fork tender. Remove the bay leaf and serve immediately. Serve with garlic salted rice - rice cooked garlic salt.Does anyone know a good cajun chicken recipe?
Cajun Chicken Alfredo - Guy Fieri


4 (5-ounce) boneless, skinless chicken breasts


1 cup blackening spice (recommended: Paul Prudhomme's Chicken)


2 tablespoons extra-virgin olive oil


3 tablespoons minced garlic


1 cup roughly chopped marinated sun-dried tomatoes


1/4 cup white wine


3 cups heavy cream


3/4 cup grated Parmesan


1 teaspoon sea salt


1 teaspoon freshly ground black pepper


1 pound cooked fettuccine


1/2 cup sliced scallions


Directions


Preheat the oven to 350 degrees F.





Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.





In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.





When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.





Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
Blackened Chicken --








.INGREDIENTS


1/2 teaspoon paprika


1/8 teaspoon salt


1/4 teaspoon cayenne pepper


1/4 teaspoon ground cumin


1/4 teaspoon dried thyme


1/8 teaspoon ground white pepper


1/8 teaspoon onion powder


2 skinless, boneless chicken breast halves








..DIRECTIONS


1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.





2.Mix together the paprika, salt, cayenne, cumin, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.





3.Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.





4.Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.








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Cajun Chicken Pasta --








.INGREDIENTS


4 ounces linguine pasta


2 boneless, skinless chicken breast halves, sliced into thin strips


2 teaspoons Cajun seasoning


2 tablespoons butter


1 green bell pepper, chopped


1/2 red bell pepper, chopped


4 fresh 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 salt


1/8 teaspoon garlic powder


1/8 teaspoon ground black pepper


2 tablespoons grated Parmesan cheese








..DIRECTIONS


1.Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.





2.Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat.





3.In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.





4.In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
Well Cooks.com has a bunch of them. My friend made this dish with catfish, marinated in cajun spices for a few hours, then he cooked it and mixed it with spiral noodles. Good stuff.