Name: Walk-On's Atlanta, GA - The Batterys Cajundillas Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Cajun
Ingredients: 6 count large flour tortillas (10–12 inch) or chipotle-flavored tortillas; 1 lb boneless skinless chicken thighs; 8 oz andouille sausage (fully cooked); 8 oz boudin (pork and rice boudin, raw or precooked); 2 cups sharp Monterey Jack cheese, shredded; 1 large yellow onion (for caramelizing); 2 tbsp butter; 1 tbsp olive oil; 1 tsp chipotle adobo sauce (from can); 2 cloves garlic, minced; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp kosher salt; 1 tsp black pepper; 1 count lime (for finishing); 1 cup long-grain white rice (uncooked); 2 cups chicken or vegetable stock; 15 oz canned red kidney beans (drained and rinsed); 1 count small smoked ham hock or 2 oz diced andouille; 1 stalk celery, finely diced; 1 small bell pepper (green or red), diced; 0.5 large onion (use half from caramelizing or add another); 1 clove garlic, minced; 1 tsp Creole or Cajun seasoning; 1 count bay leaf; 1 tsp hot sauce (optional); 1 tsp vegetable oil; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp chopped fresh cilantro

Method

Cajundillas (filling & assembly)

Prepare and marinate the chicken

Pat chicken thighs dry and slice into 1/2-inch strips. In a bowl toss with 1/2 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, 1 tsp ground cumin and 1 tsp olive oil. Add 1 tsp chipotle adobo sauce and mix until evenly coated. Let sit 10–15 minutes while you prepare other elements.

Caramelize the onion

Thinly slice the large onion. Heat a 10-inch skillet over medium-low heat and add 2 tbsp butter. Once melted, add the sliced onion with a pinch (about 1/4 tsp) salt. Cook slowly, stirring every few minutes, until deep golden and sweet, about 20–25 minutes. If the onions catch, add a splash of water to deglaze.

Cook chicken

After marinating, increase skillet heat to medium-high, add 1 tsp olive oil, and sear the chicken strips in a single layer until nicely browned and cooked through, 4–6 minutes. Remove chicken to a plate and keep warm.

Prepare and heat sausages

Slice the andouille into 1/4-inch rounds and remove boudin from casing, crumbling it. In the same skillet over medium heat, add the andouille slices and cook 3–4 minutes per side until browned. Add the boudin crumbles and cook 2–3 minutes until heated through. Stir in minced garlic for the last 30 seconds. Remove from skillet and combine with cooked chicken and caramelized onions. Squeeze a little lime over mixture to brighten.

Assemble and grill the cajundillas

Wipe the skillet clean and heat over medium. Place a tortilla flat on a work surface. On half the tortilla layer about 1/3 cup shredded Jack, then a generous scoop (about 1/3–1/2 cup) of the chicken/sausage/boudin/onion mixture, then another 1/4 cup cheese on top. Fold the tortilla over to make a half-moon. Lightly butter the skillet (or brush tortilla with oil) and cook the folded cajundilla 2–3 minutes per side until golden and cheese is melted. Repeat to make 6 cajundillas. Keep warm on a baking sheet in a low oven (200°F / 95°C) if needed.

Finish

Cut each cajundilla in half or wedges. Garnish with chopped cilantro and serve with sour cream and pickled jalapeños if using. Serve lime wedges on the side.

Red beans & rice (side)

Rinse the rice under cold water until water runs clear. In a medium saucepan, heat 1 tsp vegetable oil over medium heat. Add the diced onion (1/2), diced celery, and diced bell pepper. Sauté until softened, 3–4 minutes.

Add the minced garlic and cook 30 seconds until fragrant. Stir in the rice and toast 1–2 minutes, coating the grains in the aromatics.

Add 2 cups stock, the drained kidney beans, bay leaf, Creole seasoning, ham hock (or diced andouille), 1/2 tsp salt, 1/4 tsp pepper and 1 tsp hot sauce (optional). Bring to a simmer, then reduce heat to low, cover, and cook until rice is tender, 15–18 minutes. If using a ham hock, remove it after cooking, shred any meat and return to the pot.

When done, stir gently to combine and adjust seasoning. If the beans & rice are too thick, add a splash of stock to loosen. Keep warm until serving alongside cajundillas.