Cajundillas Recipe

Caramelize onions

Heat 1 tablespoon butter and 1 teaspoon olive oil in a large skillet over medium-low heat. Add the thinly sliced onion and a pinch of salt. Cook slowly, stirring every 3–4 minutes, until deeply golden and soft, about 20–25 minutes. Toward the last 5 minutes add 1/2 teaspoon minced garlic and continue to cook. Remove from pan and keep warm.

Prepare andouille and boudin

In the same skillet over medium-high heat add the sliced andouille and sear 2 minutes per side until browned. Remove and set aside. Crumble the boudin into the skillet and cook 3–4 minutes, breaking it up until heated through and slightly crisp at the edges. Remove and combine with the andouille.

Warm shredded chicken

If chicken is cold, warm gently in a small saucepan with 1 teaspoon olive oil, 1/2 teaspoon smoked paprika, and a pinch of salt just until heated through, about 3–4 minutes. Combine with the cooked andouille and boudin.

Assemble cajundillas

Lay one chipotle tortilla on a work surface. Sprinkle 1/2 cup shredded jack cheese over half the tortilla. Top with 1/2 cup combined meats (chicken, andouille, boudin) and 2 tablespoons caramelized onions. Fold the empty half of the tortilla over to form a semi-circle. Repeat with remaining tortillas. Lightly press each folded tortilla to flatten.

Grill until golden

Heat a large nonstick skillet or griddle over medium heat and add remaining 1 tablespoon butter. Place 1–2 cajundillas seam-side down and cook 3–4 minutes until golden and crisp, press gently with a spatula. Flip and cook another 2–3 minutes until cheese is melted and both sides are golden. Keep warm on a baking sheet in a 200°F (95°C) oven while finishing the rest.

Finish & serve

Slice each cajundilla into 2–3 wedges. Drizzle with chipotle crema and sprinkle chopped parsley or green onion. Serve alongside the red beans & rice.

Rinse the rice until water runs clear. In a medium saucepan, warm 1 teaspoon olive oil or butter over medium heat. Add the diced onion, celery, and green bell pepper. Sauté until softened, about 4–5 minutes.

Stir in 1/2 teaspoon minced garlic, 1 tablespoon tomato paste, and 1 teaspoon creole seasoning. Cook 1 minute to bloom the spices.

Add the drained red beans, 2 cups water or chicken stock, bay leaf, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer, then add the rinsed rice. Stir once, cover, reduce heat to low and cook undisturbed 18–20 minutes until rice is tender and liquid is absorbed.

Once cooked, remove from heat, discard bay leaf, fluff with a fork. Taste and adjust seasoning. If you prefer a saucier side, mash about 1/4 cup of the beans into the pot and stir to loosen the mixture.

Spoon a generous portion of red beans & rice beside the cajundillas and serve immediately.