Best Emerils Cajun Chicks Recipes

Emeril's Bayou Chicken Pasta image

Provided by -BreanneMarie-

Time 41m

Yield 6 serving(s)

Number Of Ingredients 15

1 lb linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
1 1/2 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon finely chopped habanero pepper
1 tablespoon minced garlic
1 1/2 cups heavy cream
1 cup diced tomato
1/2 cup reserved pasta cooking water
1/2 cup chopped green onion top
1/4 cup grated parmesan cheese
2 tablespoons chopped fresh parsley leaves

Steps:

Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken with 1/2 teaspoon of the salt and add the chicken to the pan. Sear the chicken until well browned on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 teaspoon of salt, and the chicken to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the green onions, Parmesan and parsley and toss to blend. Serve immediately.

Cajun Jambalaya - Emeril Lagasse image

Provided by Cristina Barry

Categories Rice

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
1 tablespoon creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup onion, chopped
1/4 cup green bell pepper, chopped
1/4 cup celery, chopped
2 tablespoons garlic, chopped
1/2 cup tomatoes, chopped
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups chicken stock
5 ounces andouille sausages, sliced
salt and pepper

Steps:

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well.
In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
Stir in rice and slowly add broth.
Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
When rice is just tender add shrimp and chicken mixture and sausage.
Cook until meat is done, about 10 minutes more.
Season to taste with salt, pepper and Creole seasoning.