Cajun Stuffed Chicken Breast

I thought this Cajun stuffed chicken breast came out absolutely fantastic. Pounding the chicken out to a nice consistent thickness was a bit challenging, but I’m sure with more practice I’ll have it down pat. The filling is super-simple, just a few diced and sliced vegetables and a bit of cheese. The stuffed chicken is seasoned with Cajun seasoning, browned quickly on the stovetop, then transferred to the oven to finish cooking. Done and yum!
Cajun Stuffed Chicken BreastI prefer to use my own Cajun seasoning in this and other recipes. I grind it myself so I get the consistency that I want. For this dish I ground the seasoning very fine.

Also try my Cajun shrimp-stuffed poblano peppers and my Cajun chicken pasta.

Cajun Stuffed Chicken Breast
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 4 large chicken breasts (boneless and skinless), sliced in half horizontally then pounded out to 1/4" thickness
  • 1 tablespoon oil
  • 1/2 cup shredded pepper jack cheese, divided
  • 4 ounces mushrooms, sliced
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/4 sweet onion, diced
  • 4 teaspoons (or more, to taste) Cajun seasoning
  • 4 tablespoons butter, divided
Instructions
  1. Preheat oven to 400 F.
  2. Spray a 9" x 13" baking dish with non-stick spray.
  3. Heat oil in large skillet.
  4. Divide half of the cheese between the chicken breasts, placing in the middle as you would prepare a burrito.
  5. Divide mushrooms, peppers and onions between the breasts in the same fashion.
  6. Top with the remaining cheese.
  7. Roll chicken up and secure with toothpicks. Try to push the toothpicks in far enough that they barely stick out.
  8. Season outsides of rolled up chicken with the Cajun seasoning.
  9. Working in batches, brown the chicken on all sides in the skillet. Remove to the baking dish, seam side up.
  10. Top each breast with a tablespoon of the butter then transfer baking dish to the oven and bake for 20-30 minutes or until the chicken is done.
  11. Remove toothpicks, slice and serve.

Cajun Ground Beef Jerky on the Nesco Snackmaster Pro

I have been loving making jerky on my Nesco Snackmaster Pro. I’ve been using ground top round for my ground beef jerky, but any lean ground meat will work. This sweet BBQ ground beef jerky has a nice mellow smoky BBQ flavor that is definitely not overwhelming. It has a bit of sweetness, but it’s definitely not candy-like. The meat has the perfect ‘bite’, just a little tug.

The Cajun flavoring from Eastman Outdoors has a bit different flavor than the version from AC Leggs. I love them both. This one has a stronger Cajun flavor, but is less spicy than the one from AC Leggs.

Cajun Ground Beef Jerky on the Nesco Snackmaster ProMake sure you rotate your trays every 2 hours or so. The bottom trays in the Nesco Snackmaster Pro will not dry as quickly as those on top. Rotating the trays will give you nice, even drying and perfect jerky on every level.

Try these other great jerky flavors from Eastman Outdoors: spicy jalapenowhiskey peppermesquitesweet habanero, and hickory.

Check out my guide to using the Nesco Snackmaster Pro. You will be making fantastic jerky at home in no time at all!

Sweet BBQ Ground Beef Jerky on the Nesco Snackmaster Pro
Author: 
Recipe type: Dehydrator
Cuisine: Jerky
Prep time: 
Cook time: 
Total time: 
Serves: 1/2 pound
 
This recipe is for starting with 1 pound of meat. You'll end up with about 1/2 pound in the end. You can easily double/triple/etc this recipe for large quantities of meat, however 5-6 pounds is about all you can fit onto a Nescao Snackmaster Pro fitted with 12 trays (the unit comes with 5).
Ingredients
  • 1 pound lean ground beef
  • 1 heaping tablespoon Eastman Outdoors Cajun Jerky Seasoning, see my note below
  • 1 teaspoon curing salt (Comes with the seasoning. Optional if you're going to refrigerate the finished product)
  • 1/4 cup water
Instructions
  1. NOTE: The package for the Eastman Outdoors jerky seasoning states that it makes up to 5 pounds of jerky. I personally feel that the flavor is too mellow, so I use just about an entire package for 1 pound of jerky. I end up with a little left over seasoning, which I store in a labelled air-tight container. I'll eventually mix it with more seasoning. I think I can get 3 pounds of well-seasoning jerky out of two packages of Eastman Outdoors mix.
  2. Place beef in a resealable bag or container.
  3. In a small bowl whisk together the seasoning, curing salt and water. Pour over the meat and seal. Shake to coat.
  4. Refrigerate the meat for up to 8 hours, shaking or massaging every hour or so to get the marinade distributed and absorbed evenly.
  5. Remove meat from the marinade and add to a jerky gun. Squeeze out onto Nesco trays. Do not overlap meat.
  6. Add the dehydrator top, set to maximum temperature setting and dehydrate for 5 hours, rotating the trays (bottom to top) every 2 hours or so.
  7. To test for doneness remove a piece and let cool slightly. Try to bend the meat. If it gives and starts to tear at the bend it is done. If it bends without tearing return to the dehydrator and let it run another 15 minutes and test again. If the meat is crunchy it is overdone but still good. It's really a personal preference as to how you like your jerky. Soft, chewy, crunchy. There's no wrong here.
  8. Let cool before storing in an airtight container.

Cajun Marinated Chicken on the Char-Broil Big Easy

Don’t be fooled by the lightly charred chicken exterior. Inside is fantastically moist, tender, flavor-packed chicken. Just like you always get on your Char-Broil Big Easy. Marinated in Cajun seasonings, and ready in less than an hour. Perfect sliced. Perfect cubed over salads. Perfect picked up and devoured.
cajun-marinated-chicken-on-the-char-broil-big-easyI used the regular ole basket that comes with the Big Easy. You can fit 4 decent-sized chicken breasts in the basket, but you might have to stand them on end. That’s fine. Just don’t let them touch too much or they won’t cook evenly.

The marinate is just a tad bit spicy, but even the most heat-fearing folk will like it. For something a bit more mellow, give my Big Easy Montreal chicken a try.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Cajun Marinated Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 2 large chicken breasts, skin removed
For the marinade
  • 1 tablespoon ketchup
  • 1/3 cup vegetable oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon freshly ground black pepper
  • 1 heaping tablespoon Cajun seasoning
  • Pinch of salt
Instructions
  1. Place the chicken into a re-sealable bag or container.
  2. Whisk together the remaining ingredients and add to the bag.
  3. Seal and toss gently to coat.
  4. Refrigerate for 3 hours, turning occasionally.
  5. Fire up your Big Easy.
  6. Remove the chicken from the bag and shake off any excess marinade.
  7. Place into the Big Easy basket and lower into the cooker.
  8. Cook until chicken is done, 45 minutes to an hour.

Cajun Shrimp-Stuffed Poblano Peppers

Wow, talk about amazingly good. The heck with the main dish, just load me up on some of these Cajun shrimp-stuffed poblano peppers. A slight kick of heat, perfect shrimp and creamy melted cheese. What’s not to love?
cajun-shrimp-stuffed-pobalno-peppersYou could use green bell peppers instead, if you want. I love poblanos because they are a little spicier than a bell pepper without just completely drowning out a dish in heat.

For extra kick, substitute shredded pepper jack cheese for the feta and mozzarella and add a few diced roasted jalapenos into the shrimp mixture. That’ll definitely liven up the party.

Also try my Cajun stuffed chicken breast and my bacon cheese-stuffed peppers!

Cajun Shrimp-Stuffed Poblano Peppers
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 2 large poblano peppers
  • 1/2 pound shrimp, raw or pre-cooked, 24-30 count, peeled, deveined
  • 1 teaspoon olive oil (if you are using raw shrimp)
  • 1 tablespoon Cajun seasoning
  • 1/4 cup ounces feta cheese, crumbled
  • 1/4 cup shredded mozzarella cheese
  • 2 teaspoons dried basil, crumbled
  • 1 tablespoon hot sauce
  • Cilantro, chopped, for garnish
Instructions
  1. Note: You can use pre-cooked shrimp if you desire. Just toss the shrimp with the Cajun seasoning and do not cook.
  2. Preheat oven to 375 F.
  3. Cut the peppers in half lengthwise. Remove any stems or seeds.
  4. If using cooked shrimp, toss the shrimp with the Cajun seasoning in a large bowl.
  5. If using raw shrimp, heat the oil over medium-high heat in a skillet. Add the shrimp, sprinkle with the seasoning, and cook, turning, until done, about 5 minutes. Remove from heat.
  6. Add the cheeses, basil and hot sauce to the shrimp Stir.
  7. Transfer shrimp mixture to the poblanos and place on a baking dish.
  8. Place in oven and bake 30 minutes or until the cheese is melted and the peppers are softened.
  9. Serve garnished with chopped cilantro.

Cajun Honey Lime Wings

There’s wing sauce and there’s WING sauce. The Cajun honey lime sauce on these wings was so good that I’ll be using it on a lot more than ‘just’ wings. A little spice, a little sweet, and a little citrus, all in a thick but not gooey sauce that doesn’t just flow off your wings into the bottom of the basket. Finger-licking good, that’s for sure.
Cajun Honey Lime WingsI used a fairly tame and not overpowering BBQ sauce when I made these Cajun honey lime wings. The flavors could easily be drowned out by an overly sweet smoky BBQ sauce. Just grab your run-of-the-mill regular ole BBQ sauce. Nothing fancy.

I’m a big fan of Cajun-flavored or Cajun-inspired wings. Try my Cravin’ Cajun, Cajun wings with dipping sauce, and my Cajun Bay (a fantastic mix of Cajun and Old Bay seasonings!) wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Cajun Honey Lime Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
For the wings
  • 3-4 pounds chicken wings, flats and drumettes separated, tips discarded or saved for making chicken broth
  • 2 tablespoons vegetable oil
  • 2-3 tablespoons Cajun seasoning
For the sauce
  • 1 cup your favorite thick BBQ sauce
  • 2 tablespoons honey
  • 1 tablespoon (or more, to taste) Sriracha
  • Juice of 1 lime
  • 1 tablespoon Cajun seasoning
Instructions
For the wings
  1. Place wings into a large resealable bag.
  2. Add the oil.
  3. Add the Cajun seasoning. Seal the bag, and toss gently to coat.
  4. Refrigerate for up to 3 hours before cooking.
  5. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  6. When done, place wings in a large bowl and add sauce. Toss to coat.
For the sauce
  1. Combine all ingredients.

Save

Blackened Dry Wings

I love blackened chicken. I make a mean blackened chicken alfredo dish. Being that I’ve been on a major chicken wing kick lately (ever since discovering dry wings), I wanted to  get that great blackened seasoning flavor on a wing. And I did. Oh, did I. Blackened dry wings are truly a great thing. Spicy, with hints of onion and garlic. Great eats. I found myself licking all the seasoning off my fingers and still craving more.
Blackened Dry WingsThis is one time I was not shy with the seasoning on my wings. I usually like to be a little light, just so I can still taste the chicken. But blackened seasoning has to be over-the-top. It can’t be done lightly or there just isn’t any point to it. I love dry wings. For a another variation try my garlic Sriracha dry wings.

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Blackened Dry Chicken Wings
Author: 
Recipe type: Appetizer
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
 
Ingredients
For the wings
  • 4 pounds chicken wings, separated
  • 4 tablespoons (or more, to taste) blackened seasoning (I used Zatarain's), divided
  • 1 tablespoon vegetable oil
Instructions
For the wings
  1. Place the wings into a resealable bag or container.
  2. Add 3 tablespoons of the blackened seasoning and the oil.
  3. Seal and shake well to coat.
  4. Let wings marinade for 1-3 hours.
  5. Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
  6. Transfer cooked wings to a bowl and sprinkle with the remaining blackened seasoning.
  7. Toss gently to coat.
  8. Serve with your favorite dipping sauce.

Cajun Pork Tenderloin on the Char-Broil Big Easy

Well, heck yeah! If you follow this blog you know I’m a huge fan of the Char-Broil Big Easy. I’m not afraid to cook anything on it, from chicken to crab. But never pork tenderloin until now. And wow, what a great job my Big Easy did (again!)! I injected the pork tenderloin with a simple Cajun butter mixture (you could use store-bought), let it get happy in the fridge for a bit, then skewered it using one of the kabob add-ons (see my Char-Broil Big Easy Add-On page) and cooked it up. It no time (really) I had a perfectly cooked Cajun pork tenderloin, all ready for slicing and eating on sliders.

Cajun Pork Tenderloin on the Char-Broil Big EasyI prefer pork tenderloin pork loin 9 times out of 10. It’s more tender and flavorful. It’s the pork equivalent of a beef tenderloin, so you know it’s the best. Like most cuts of pork it needs a little flavor boost, but I don’t go crazy with it.

You’ll see that I had no problem fitting two 1 1/2 pound pork tenderloins into the Big Easy. I did have to cut them in half, but it was close… I probably could’ve made them fit without cutting. That means I could probably easily fit 4 (or maybe even 6) tenderloins on the Big Easy at once… enough for a crowd and then some! Note that you might want to trim the ends just a bit if they are much thinner than the rest of the tenderloin or they will be done cooking well before the rest of the meat.

For a great side dish, roast up a few red potatoes in your Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Cajun Pork Tenderlon on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Note: You'll need a Big Easy kabob set to make these tenderloins.
Ingredients
  • 2 pork tenderloins, about 3 pounds total
For the Cajun injection
  • 1 stick unsalted butter
  • 1-2 tablespoons Cajun seasoning
  • 1 tablespoon garlic powder
Instructions
  1. Remove tenderloins from packaging.
  2. Cut tenderloins in half in the middle if necessary to get them to fit into the Big Easy.
  3. Trim and thin ends as they will cook too quickly.
  4. Inject with the Cajun injection and cover.
  5. Place in the fridge for 4 hours.
  6. Fire up your Big Easy.
  7. Thread the tenderloins onto the Big Easy skewers.
  8. Lower into the cooker and cook until the pork is medium, 155-160 F. Plan on 10-15 minutes per pound cook time.
  9. Remove and let rest 10 minutes before slicing.
For the Cajun injection
  1. Melt the butter in a small saucepan.
  2. Add the Cajun seasoning and garlic powder. Stir and let simmer until the spices are completely dissolved.
  3. Load into an injector with a large needle (I used the one for minced marinades).

Bayou Fried Shrimp

These Bayou fried shrimp are absolutely incredible. I’m quite sure they are the best shrimp I’ve ever made or had. The coating is nice and light, with just a bit of crunch, and a bit of a spicy kick. The shrimp are tender, moist, and cooked perfectly. They are the perfect appetizer, but would be even more insanely good on a shrimp po boy sandwich. I served them up with Frog Bone Bayou Cajun cocktail and St. Elmo’s Spicy cocktail sauces.
Bayou Fried ShrimpThe marinade and coating mixture I used on this Bayou fried shrimp would also be fantastic on other fried seafood, from oysters to fish. It’s really great stuff.

Also try my copycat of Applebee’s Sriracha shrimp, coconut fried shrimp, southern fried shrimp, and my copycat of Bonefish Grill’s Bang Bang shrimp. Did I mention how much I love fried shrimp?

Bayou Fried Shrimp
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3 pounds
 
Ingredients
  • 3 pounds large raw shrimp, shelled, deveined. Leave the tails on if desired, but remove the tails if using for po boys.
  • 2 cups buttermilk
  • 1 large egg
  • 1 tablespoon prepared yellow mustard
  • 1 teaspoon Cajun seasoning
  • 1 (10 ounce) package Tony Cachere's Seasoned fish fry mix, or substitute 2 cups all-purpose flour
  • 1 tablespoon Cajun seasoning
  • Vegetable oil
Instructions
  1. Place shrimp into a resealable container or baggie.
  2. In a large bowl whisk together the buttermilk, egg, mustard and 1 teaspoon of Cajun seasoning.
  3. Pour mixture in with the shrimp, seal, and shake gently to coat.
  4. Refrigerate for 1 hour.
  5. Whisk together the fish fry mix and remaining Cajun seasoning.
  6. Heat 3" of oil in a Dutch oven to 325 F.
  7. Working in batches, remove shrimp from container. Shake off excess marinade then transfer to the fry mix. Roll and coat. Shake off an excess coating and place in hot oil.
  8. Fry shrimp 1 1/2 minutes per side then transfer to a wire rack or paper towel-lined plate to drain and cool.
  9. Serve with your favorite dipping sauce or on a po boy.