Drunken Cajun Chicken Po'Boy

I’d say that this Drunken Cajun chicken po boy comes mighty darn close to the real thing. And I definitely ended up with a delicious sandwich!

Course Main

Cuisine Cajun

Keyword Cajun, chicken, sandwich

Prep Time 5

Cook Time 7

Total Time 7 5

Servings

Calories 328kcal

Author Based on a recipe from Tasty Kitchen

Equipment

Ingredients

2 teaspoons cayenne pepper
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon dried red pepper flake
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried basil
4 chicken breasts boneless, skinless
2 15 ounce stewed tomatoes with juices
¼ cup olive oil
1 bottle beer
6 cloves garlic minced
2 loaves French bread

Instructions

Combine all of the seasons from the cayenne pepper to the basil to form a rub.
Rub mixture over the chicken.
Place chicken into a large Dutch oven over low heat.
Add remaining ingredients except the bread, plus any remaining rub.
Cover and cook 5-7 hours, stirring occasionally, until the chicken can be shredded with a fork.
Carefully remove the chicken and shred with a fork.
Use an immersion blender to blend the sauce left in the Dutch oven. Alternatively, pour the sauce into a counter top blender and puree, being careful not to burn yourself with the hot liquid.
Return shredded chicken to the pot.
Lightly toast the bread.
Cut in half lengthwise and top with the meat mixture.
Cut in halves and serve.

Notes

If using a blender, start out slowly as hot liquids will expand (or explode). Cover the top tightly. You can also let the liquid cool slightly before blending to help ensure it doesn't explode.

Nutrition