Cajun Blackened Chicken with Dirty Rice & Hot Sauce ~ Pecan Praline Ice Cream
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Cajun Blackened Chicken with Dirty Rice & Hot Sauce ~ Pecan Praline Ice Cream

Cajuns are the descendants of French settlers who made their home in Louisiana in the 1700s. Consequently, Cajun food combines the flavours and cooking methods of simple American soul food with traditional French cuisine. For example, the ‘holy trinity’ of Cajun food - onion, celery and bell pepper - is based upon the French ‘mirepoix’. Here, this holy trinity of flavours - in the form of dried onion, celery, paprika (and cayenne pepper) - is key to the Cajun rub that seasons the blackened chicken. It also makes the base of the dirty rice (traditionally cooked with chicken livers) and we’ve even made a pickle out of it! For dessert we’ve got a decadent pecan praline ice cream; the praline dates back to 17th century France but instead of the traditional almonds, the Cajuns would've used pecan nuts.
£8.67
Sorry this item is currently out of stock
SKU
2-spicebox-wke1123
Sorry this item is currently out of stock
Cajuns are the descendants of French settlers who made their home in Louisiana in the 1700s. Consequently, Cajun food combines the flavours and cooking methods of simple American soul food with traditional French cuisine. For example, the ‘holy trinity’ of Cajun food - onion, celery and bell pepper - is based upon the French ‘mirepoix’. Here, this holy trinity of flavours - in the form of dried onion, celery, paprika (and cayenne pepper) - is key to the Cajun rub that seasons the blackened chicken. It also makes the base of the dirty rice (traditionally cooked with chicken livers) and we’ve even made a pickle out of it! For dessert we’ve got a decadent pecan praline ice cream; the praline dates back to 17th century France but instead of the traditional almonds, the Cajuns would've used pecan nuts.
More Information
DescriptionCajuns are the descendants of French settlers who made their home in Louisiana in the 1700s. Consequently, Cajun food combines the flavours and cooking methods of simple American soul food with traditional French cuisine. For example, the ‘holy trinity’ of Cajun food - onion, celery and bell pepper - is based upon the French ‘mirepoix’. Here, this holy trinity of flavours - in the form of dried onion, celery, paprika (and cayenne pepper) - is key to the Cajun rub that seasons the blackened chicken. It also makes the base of the dirty rice (traditionally cooked with chicken livers) and we’ve even made a pickle out of it! For dessert we’ve got a decadent pecan praline ice cream; the praline dates back to 17th century France but instead of the traditional almonds, the Cajuns would've used pecan nuts.
Spices IncludedPickle Spices: yellow MUSTARD, dill seed, green bell pepper
Cornbread Spices: green bell pepper, thyme, garlic, CELERY, black pepper, salt
Cajun Seasoning: white pepper, black pepper, thyme, savory, paprika, basil, cayenne chilli, parsley, salt, CELERY, onion, garlic
Hot Sauce Spices: red bell pepper, habanero chilli, chilli, garlic
Praline Spices: ginger, cassia
Honey Butter Blend: thyme, black pepper
Rice Spices: CELERY, onion, garlic, green bell pepper, thyme, bay, basil, salt

May contain SESAME. Allergens are listed in CAPITALS
Shopping List
  • 4 chicken breasts or salmon fillets
  • 25g chorizo, smoked sausage or bacon
  • 4 sticks of celery
  • 1 large onion
  • 2 peppers (any colour)
  • 2 cloves of garlic
  • 1 lemon
  • 150ml milk (any type)
  • 115g butter
  • 1 egg (any size)
  • 200g long grain or basmati rice
  • 75g uncooked fine or medium polenta (or use semolina)
  • 75g self-raising flour
  • 1 tbsp tomato puree
  • 80ml vinegar (white wine or cider vinegar is best)
  • 2 tbsp honey
  • 65g sugar
  • 50g pecan nuts
  • 500ml tub good quality vanilla ice cream

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