Cajun Chicken and Andouille Subs
These spicy Cajun Chicken and Andouille Subs are full of chicken, sausage, peppers, onions, and provolone cheese, plus a zesty cajun sauce.
Cajun seasoning, garlic powder, and onion powder intensely flavor the chicken. The sauce is mayonnaise-based and flavored with Creole mustard, horseradish, dill pickles, Worcestershire sauce, lemon juice, and hot sauce. It can be made 2 to 3 days ahead of time. In fact, it is best to make it at least a few hours ahead of time so the flavors have time to marry.
MAIN INGREDIENTS:
Andouille Sausage– andouille is a smoked cajun sausage with lots of spices. If you don’t have any, just use kielbabsa. It won’t have the spiciness of andouille, but it will still be delicious.
Chicken– I use chicken thighs because they are juicier and have more flavor than chicken breasts. You can use chicken breasts as a substitute. The chicken is coated in a spice blend of Cajun seasoning, salt, pepper, garlic powder, and paprika. Bell Peppers and Onions– I use a combination of green and red bell pepper but you can use all one or the other.
Cheese– I use provolone, but pepper jack, mozzarella, or monterey jack are good choices too.
Bread– I like to use crusty sub rolls.
EQUIPMENT NEEDED FOR CAJUN CHICKEN AND ANDOUILLE SUBS:
Cast Iron Pan– a cast iron pan is best for cooking the sausage, chicken, peppers, and onion. Cast iron gets really hot and retains heat well. It’s really good for searin...
Fuente de la noticia:
spicysouthernkitchen
URL de la Fuente:
http://spicysouthernkitchen.com/
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