Testing the Cajun waters. 

I love Cajun and Creole food. 

It’s the one thing I haven’t been able to find even a greasy spoon attempt at offering this type of food in the area. 

So I sent out an SOS on social media to get some recommendations for recipes to try out at home, so here we are. 

My first attempt at Bourbon Street Chicken. 

+ 2 lbs boneless chicken breasts cut into bite-size pieces 

+ 2 tablespoon cornstarch 

+ 2 tablespoon extra virgin olive oil (evoo) 

+ 1 garlic clove crushed 

+ ¼ teaspoon ginger 

+ ¾ teaspoon crushed red pepper flakes 

+ ¼ cup apple juice 

+ 1/3 cup brown sugar 

+ 2 tablespoons ketchup or chili sauce (depending on how hot you like stuff) 

+ 1 tablespoon cider vinegar 

+ ½ cup water 

+ 1/3 cup soy sauce 

+ 1/2 teaspoon Cayenne pepper

+ 1/2 teaspoon Paprika

This is the sauce before adding the chicken and cooking. 

Throw everything in a slow cooker and cook on low for about 6-8 hours. 

When ready shred the chicken with two forks, and you can serve it over rice, in a wrap, sandwich, on a baked potato or whatever else takes your fancy. 

Now here are my post-meal thoughts on improving the above recipe. 

You may want to thicken the sauce up a little before serving by stirring in a little more cornstarch. 

You could add a few vegetables to give it a variety of textures/taste like onion, broccoli, bell peppers. 

If you aren’t keen on anything too hot, use ketchup instead of chilli sauce, skip the cayenne and paprika and halve the pepper flakes. 

You could also add a little more brown sugar, and/or honey or treacle(molasses)  if you like a sweet sauce. 

Give it a go, would love to see how yours turns out, or if you find any amazing tweaks to the recipe I just have to try out. 

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