Cajundillas Recipe

Prep and marinate chicken

Trim excess fat from chicken thighs and pat dry. In a bowl combine chipotle powder, smoked paprika, minced garlic, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1 tsp olive oil and juice of half a lime. Add chicken and toss to coat. Let marinate 10–15 minutes at room temperature (or refrigerate up to 2 hours).

Caramelize onions

Thinly slice the yellow onion. Heat 2 tsp olive oil and 1 tbsp butter in a medium skillet over medium-low heat. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, 20–25 minutes until deep golden and sweet. If they start to brown too fast, reduce heat. When nearly done, stir in 1 tsp minced garlic and cook 30 seconds more. Remove onions to a bowl and keep warm.

Cook proteins

Wipe skillet and heat over medium-high. Add andouille slices and cook 3–4 minutes per side until browned. Remove and reserve. In same skillet add remaining 1 tbsp butter and sear marinated chicken thighs 4–5 minutes per side until internal temperature reaches 165°F (74°C). Remove, let rest 5 minutes, then chop or shred into bite-sized pieces. Remove boudin from casings (if in links) and crumble or slice; briefly brown crumbled boudin in the skillet 2–3 minutes to warm and crisp edges.

Assemble filling

In a large bowl combine shredded chicken, sliced andouille, crumbled boudin, caramelized onions, shredded Monterey Jack, chopped parsley or cilantro, remaining 1/2 tsp salt and 1/4 tsp black pepper. Mix gently so cheese binds the filling.

Fill and griddle tortillas

Preheat a griddle or heavy skillet over medium heat and brush with 1–2 tsp oil. Lay a chipotle tortilla flat, place 1/2 cup of the filling on half the tortilla, fold over to form a semicircle and press gently. Place seam-side down on the griddle and cook 2–3 minutes per side until tortilla is golden and cheese is melted inside. Repeat for remaining tortillas. Keep finished cajundillas warm in a low oven (200°F / 95°C) on a sheet pan.

Cook the rice: rinse 1 cup rice under cold water until water runs clear. Combine rice and 2 cups water in a small saucepan with a pinch of salt. Bring to a boil, reduce to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Prepare beans and vegetables: while rice cooks, heat 1 tsp olive oil in a medium saucepan over medium heat. Add diced onion, celery and bell pepper. Cook 4–5 minutes until softened. Add 1 tsp minced garlic and cook 30 seconds.

Add beans and sausage: add drained kidney beans, sliced andouille (4 oz), 1/2 cup stock, cajun seasoning, bay leaf and 1/2 tsp salt. Stir to combine and bring to a simmer. Reduce heat to low and cook uncovered 8–10 minutes until flavors meld and sauce thickens slightly. If mixture becomes too thick, add a splash more stock or water.

Finish the side: remove bay leaf. Taste and adjust seasoning with salt and pepper. Fold in a tablespoon of butter if desired for richness. Serve a generous scoop of red beans on a plate next to the cajundillas, rice either plated separately or mixed with the beans according to preference.

Plate and garnish: place 2 cajundillas per serving alongside about 1/2 cup cooked rice and 1/2 cup red beans (adjust to preference). Garnish cajundillas with a lime wedge and a sprinkle of chopped parsley or cilantro. Serve hot with hot sauce on the side and lime wedges.

Storage: refrigerate leftovers in airtight containers for up to 3 days. Reheat cajundillas in a 350°F (175°C) oven 8–10 minutes or in a skillet until warmed through and cheese melts.