Best Cajun Crusted Chicken With Creole Mashed Potatoes Recipes

CHICKEN CREOLE

Steps:

• Saute chicken pieces in the oil until no longer pink. Remove and keep warm. In the same skillet, saute the onion, green pepper and celery in the remaining oil until tender. Stir in the tomatoes, broth, tomato paste and seasonings.
• Bring to a boil, reduce heat; cover and simmer for 5 minutes. Return chicken to the pan; heat through. Serve with rice. Makes about 8 servings.

CAJUN MASHED POTATOES

Steps:

• Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.
• Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all of the steam to escape.
• Turn off the heat before adding the butter, cream cheese, heavy cream and Cajun Seasoning. Mash, mash, mash! Next, add the seasoning salt, salt and pepper. Mash to combine.
• Place the lid on the pan to keep the potatoes warm until you are ready to serve.
• Combine the garlic powder, paprika, black pepper, salt and cayenne.

CAJUN CHICKEN

Steps:

• In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

CAJUN CRUSTED CHICKEN WITH CREOLE MASHED POTATOES

Steps:

• To marinate the chicken:
• Using a large sharp knife, score 3 slits over the tops of the chicken breasts. Rub the chicken breasts all over with the Cajun spices and cover with plastic wrap. Refrigerate for at least 2 hours.
• To prepare the potatoes:
• In a large pot of boiling water, cook the potatoes for 25 minutes or until soft. Drain the potatoes in a colander and allow them to steam dry in the colander for 5 minutes.
• Meanwhile, heat 1 tablespoon/15 ml of oil in a heavy large sauté pan over medium-high heat. Add the sausages and fry until golden brown, about 8 minutes. Using a slotted spoon, transfer the sausages to a plate and set aside. Add the bell pepper, shallots and garlic to the same pan, and sauté for 8 minutes, or until the peppers are tender and the shallots are golden.
• Add the potatoes and half of the chicken stock to the pepper mixture and stir for 1 to 2 minutes, coarsely mashing the potatoes with the back of the spoon. Stir in the parsley, cooked sausage and the remaining chicken stock. Season with salt and pepper and keep warm.
• To cook the chicken:
• Preheat the oven to 375°F/190°C. Heat the remaining 1 tablespoon/15 ml of oil in a very large oven-proof sauté pan over high heat. Be sure the pan is large enough so that the chicken breasts do not touch each other. This will allow them to brown nicely. If you don't have a pan large enough to fit all the chicken breasts without crowding them, use 2 large pans and divide the oil and chicken between the pans.
• Dust both sides of the chicken breasts with a little flour and place them in the pan skin side down. Cook for 2 minutes or until the chicken skin is crisp and golden. Transfer the pan to the oven and roast the chicken for 5 minutes. Turn the chicken breasts over and return to the oven for 3 to 4 minutes, or until the chicken is cooked through. Remove the chicken from the oven and let rest for 5 minutes.