Cajun Blackened Chicken

This Cajun Blackened Chicken is super with red beans and rice. You can also serve it up over pasta.

Did you know that the aromatic vegetables bell pepper, onion, and celery are considered by some chefs the holy trinity of Creole and Cajun cuisines. Finely diced and combined in cooking, the method is similar to the use of the mire poix in traditional French cuisine; which blends finely diced onion, celery, and carrots. Seasonings include parsely, bay leaf, green onions, paprika and dried cayenne pepper.

Although this chicken is so yummy, my favorite is still fried alligator.

Cajun Blackened Chicken

Cajun Blackened Chicken


4 chicken breast (sliced thinly in half)
2 tbsp paprika
2 tbsp cayenne pepper
Olive oil


On a plate put all seasoning. You can add less or more to your own preference of heat you would like. Wash chicken under water and roll chicken in the spices, set aside. In a large skillet or frying pan, heat about 2 tbsp oil with some fresh chopped garlic. Add in chicken and cook till done. It is best to only blacken the chicken not burn it. If it starts to stick to much just add a little more oil.. If you like sour cream add a tablespoon full to the top of your soup.


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