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Rajun Cajun (hot) Recipe

Name: Southern Classic Daiquiri Factorys RAJUN CAJUN (HOT) Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1.25 lbs chicken thighs, boneless skinless, cut into 1" pieces; 0.5 lbs andouille sausage, sliced 1/4" (or smoked kielbasa); 0.5 lbs large shrimp, peeled & deveined (optional, tails on); 3 tbs vegetable oil (for marinade & cooking); 1 tbs fresh lemon juice; 2 tsp paprika (preferably smoked); 1 tsp cayenne pepper; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp onion powder; 1 tsp garlic powder; 0.5 tsp ground black pepper; 1 tsp kosher salt; 0.5 cup green bell pepper, medium, diced; 0.5 cup red bell pepper, medium, diced; 0.75 cup yellow onion, medium, finely diced; 0.5 cup celery, medium stalks, diced; 3 cloves garlic cloves, minced; 2 tbsp scallions (green onions), thinly sliced; 1 cup chicken stock; 0.5 cup fire-roasted diced tomatoes, drained; 1 tbs tomato paste; 1 tsp Worcestershire sauce; 1 tsp hot sauce (Cayenne-based, e.g., Crystal or Tabasco); 2 tbs heavy cream (to finish, optional for richness); 2 tbs all-purpose flour (for dusting chicken and thickening); 2 tbs unsalted butter; 2 tbsp fresh parsley, chopped; 3 cups steamed white rice or dirty rice; 4 to taste lemon wedges

Inspired by Southern Classic Daiquiri Factory

Time45m

Serves4

Make Rajun Cajun (hot) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Protein

1 1/4 lbs chicken thighs, boneless skinless, cut into 1" pieces

1/2 lbs andouille sausage, sliced 1/4" (or smoked kielbasa)

1/2 lbs large shrimp, peeled & deveined (optional, tails on)

3 tbs vegetable oil (for marinade & cooking)

1 tbs fresh lemon juice

Cajun Spice Blend (for marinade and sauce)

2 tsp paprika (preferably smoked)

1 tsp Cayenne pepper

1 tsp Dried oregano

1 tsp dried thyme

1 tsp Onion powder

1 tsp Watkins garlic powder

1/2 tsp ground black pepper

1 tsp kosher salt

Vegetables & Aromatics

1/2 cup green bell pepper, medium, diced

1/2 cup red bell pepper, medium, diced

3/4 cup yellow onion, medium, finely diced

1/2 cup celery, medium stalks, diced

3 cloves Garlic cloves, minced

2 tbsp scallions (green onions), thinly sliced

Sauce & Liquid

1 cup chicken stock

1/2 cup fire-roasted diced tomatoes, drained

1 tbs tomato paste

1 tsp Original Worcestershire Sauce

1 tsp hot sauce (Cayenne-based, e.g., Crystal or Tabasco)

2 tbs heavy cream (to finish, optional for richness)

Thickener & Finish

2 tbs all-purpose flour (for dusting chicken and thickening)

2 tbs Unsalted butter

2 tbsp Fresh parsley, chopped

To Serve

3 cups steamed white rice or dirty rice

4 to taste lemon wedges

Method

Marinade & Protein

Prepare and marinate proteins

In a large bowl combine 2 tbs vegetable oil, lemon juice and the entire Cajun Spice Blend (mix the paprika, cayenne, oregano, thyme, onion powder, garlic powder, black pepper and salt). Reserve 1/2 tsp of the blend for finishing. Add the chicken pieces and toss to coat. Cover and refrigerate at least 20 minutes (up to 2 hours). If using shrimp, toss shrimp separately with 1/2 tbs oil and 1/4 tsp of the spice blend and refrigerate for 10–15 minutes. Keep sausage sliced and uncooked until cooking step.

Sear & Cook Proteins

Brown chicken and sausage

Heat a large heavy skillet or Dutch oven over medium-high heat and add 1 tbs vegetable oil. Lightly dust marinated chicken with the 2 tbs flour (toss to coat) to help create a browned crust. Add chicken in a single layer (do not overcrowd) and sear 3–4 minutes per side until golden but not fully cooked through. Remove chicken to a plate. Add sausage slices to the same pan and cook 2–3 minutes until browned. Remove and set aside with chicken. If pan becomes dry, add up to 1 tbs oil between batches.

Vegetables & Aromatics

Sauté veg

Reduce heat to medium and melt 1 tbs butter in the skillet. Add diced onion, bell peppers and celery (the classic 'holy trinity') and sauté 5–6 minutes until softened and edges begin to brown. Add minced garlic and cook 30–45 seconds until fragrant.

Sauce & Simmer

Build the sauce

Stir in tomato paste and cook 1 minute. Add the drained fire-roasted diced tomatoes and chicken stock, scraping up any brown bits from the bottom of the pan. Add Worcestershire sauce and hot sauce. Return the chicken and sausage to the pan and bring to a gentle simmer. Cover and simmer 8–10 minutes until chicken is cooked through (internal temp 165°F/74°C) and flavors meld.

Finish with shrimp and cream

If using shrimp, stir them in during the last 3–4 minutes of simmering until they turn pink and opaque. Stir in the remaining 1 tbs butter and the heavy cream, taste and adjust seasoning with the reserved 1/2 tsp spice blend or additional salt/hot sauce if desired.

Thickening & Finish

If the sauce is too thin, mix the remaining 1 tbs flour with 2 tbs cold water to make a slurry and stir into the simmering sauce; simmer 1–2 minutes until slightly thickened. Stir in chopped parsley and scallions. Remove from heat and let rest 2 minutes for flavors to marry.

Serve

Spoon steamed rice into bowls or onto plates. Ladle Rajun Cajun (hot) over the rice and garnish with extra scallions, parsley and lemon wedges. Serve immediately with hot sauce on the side.