Best Cajun Chili Recipes

CAJUN CHILI

Steps:

• In a Dutch oven, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. , Meanwhile, in a blender or food processor, process beans with liquid until smooth. Stir the beans and remaining ingredients into beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 35-45 minutes.

CHILI'S COPYCAT CAJUN CHICKEN PASTA

Steps:

• Slightly moisten chicken with water.
• In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
• In large skillet, saute chicken in 2 tablespoons butter, over medium heat, turning whenever necessary.
• When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tablespoons butter, and remainder of seasonings over medium heat, stirring occasionally.
• When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
• When chicken is cooked through, place on cutting board and slice into strips.
• Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and Parmesan.
• Throw a thick, garlicky slice of Texas toast on that bad boy and enjoy!

BEST EVER CAJUN CHILI

Steps:

• In a Dutch oven, brown meat with onion, green pepper, and garlic.
• Meanwhile, in a blender, process beans with liquid until smooth.
• Drain fat from Dutch oven; add the beans and remaining ingredients.
• Simmer, uncovered, for 35-40 minutes.

KENS CAJUN CHILI CON CARNE WITH BEANS

Steps:

• Break off stems of chilies and remove seeds. Place chilies in a small saucepan and cover with water. Simmer the chilies for 30 minutes Pour chilies into blender with some to the juice to make a smooth, thin paste. Use as little liquid as possible.
• In an 8 quart dutch oven, add 2 tablespoons olive oil and brown the venison and sausage. Remove and set aside.
• Place the onions, bell pepper, and spices in the dutch oven and cook over medium heat until the onions are start to clear. Then return the meat to the dutch oven and add the chili puree. Add the bottle of dark beer and beef bullion mixture to cover the meat plus one inch.
• Cook for 30 minutes over medium heat.
• Add the presoaked kidney beans and cook for another 45 minutes.
• Then add the masa flour and cook another 20-30 minutes Adjust seasoning at this time.

CAJUN SHRIMP AND CORN SALAD WITH LIME-CHILI DRESSING

Steps:

• In medium bowl combine the shrimp and Cajun seasoning. In a large skillet, heat the oil over medium heat. Add the shrimp and cook about 3 minutes, then add the garlic and red pepper flakes and cook until shrimp are cooked through, about 4 to 6 minutes.
• Meanwhile, steam the corn kernels for 3 to 4 minutes. Let the shrimp and corn cool to room temperature. (Note: Recipe #304627 is the easiest and best method.).
• In a large serving bowl, combine the shrimp, corn, tomatoes, roasted red pepper if using and parsley. In a small bowl, combine all the dressing ingredients and add to the salad. Mix well and adjust seasoning if needed. Serve at room temperature.

"CAJUN-STYLE" CHICKEN BREAST WITH CHILI BEAN MAQUE CHOUX

Steps:

• If you plan on grilling the chicken, light the coals about 1/2 hour before you're ready to cook.
• Rinse the chicken breasts and pat dry. Combine the olive oil, mustard, salt, and spices and smear it on the chicken.
• Refrigerate for at least 15 minutes, or up to several hours, until you're ready to cook. Meanwhile, make the maque choux.
• To cook the chicken, heat the vegetable oil in a large nonstick skillet over medium-high heat. Pat excess marinade from the breasts and then sear for 3-4 minutes on each side, or until nicely browned. Alternatively, you can grill the chicken over hot coals or broil it.
• To serve, place a scoop of maque choux on each plate, garnish with chopped scallions, and top with a chicken breast. The corn and beans together provide a good amount of starch, so this dish needs nothing more than a tossed salad or a simple green vegetable. Of course, a big slice of warm corn bread would be delish too.
• Maque Choux
• Cut the corn kernels from the cob, being careful not to cut too close to the cob (where the kernels become dry and starchy). Heat the oil and 1 tablespoon butter in a skillet to foaming. Add the onion and cook for 2-3 minutes. Then add the corn, jalapeño, and garlic and stir to mix. Cook for about 3 more minutes, then add the tomato, beans, and 1/4 cup water or reserved bean liquid and season to taste with salt and a little hot sauce. Stir and cook until heated through, then swirl in the remaining tablespoon of butter. Keep the vegetables warm while cooking the chicken.

BAYOU PASTA WITH CHICKEN ( COPYCAT CHILI'S CAJUN CHICKEN PASTA )

Steps:

• Bring a pot of salted water to a boil. Cook penne according to package directions.
• Melt butter over medium heat. Add flour; stir for 1 minute. Add half-and-half; stir until thickened, 6 minutes. Remove from heat; add parmesan, salt and pepper. Cover.
• Pound chicken to 1/2-inch thickness. Rub Cajun seasoning and cayenne evenly over chicken. Warm oil in a nonstick skillet over medium-high heat. Add chicken and cook, turning once, until no longer pink in center, 6-8 minutes. Slice chicken.
• In a bowl, toss pasta with sauce. Top with chicken and tomatoes and serve.

CAJUN CHILI (ROUX BASED)

Steps:

• Make brown roux (careful not to burn) with oil and flour, stirring constantly.
• Add onion, bell pepper, and garlic. Saute about 3 minutes.
• Add ground beef and cook until browned, breaking up chunks.
• Add tomato paste, chili powder, cumin powder, sugar, salt and cayenne pepper topping with about 1 - 2 cup water, depending on desired consistancy.
• Stir to combine and simmer half covered for 20 - 25 minutes, stirring occasionally and checking the level of liquid.
• If adding the optional can red kidney beans, add this 5 to 10 minutes prior to the end of cook time.
• Top individual servings with cheddar cheese and sprinkle with sliced green onions.

CAJUN CHILI (SLOW COOKER)

Steps:

• Brown ground beef in large nonstick skillet over medium-high heat, stirring to separate meat. Drain and discard any fat.
• Place ground beef. mixed vegetables with juice, soup, tomatoes with juice, and sausages in slow cooker.
• Cover; cook on HIGH 2 to 3 hours. Serve with Shredded Cheese.

SMOKED CAJUN CHILI

Steps:

• Call friends and family, let them know you are about to make some awesome Chili, and to be in your kitchen in about an hour.
• Before the stampede, grab a large (8qt) pot and brown the sausage on high heat (do not drain). The idea here is to get some good browning/sear in the pan so don't fret if it sticks to the bottom, that's the idea. Just don't go overboard and burn it.
• Throw in the celery, onion and garlic, cover, reduce heat and let it do it's thing for 10 minutes at least. stir frequently.
• In a separate pan, brown the ground beef (drain) and add it to the pot.
• Everything else goes in! Be sure to include all the juice from the whole-tomato cans, and I like to cut them very chunky (no more than 3 cuts per tomato) for easy eating.
• Let it come together at a high simmer for about an hour, less if you can't wait.

CHILI PEPPER RED SNAPPER WITH CAJUN CREAM SAUCE

Steps:

• Lightly dust filets with Cajun seasoning. Bake on a sheet pan with a little white wine and butter at 350 for approx. 8 min. or until done. Cream Sauce: Place garlic, shallto and wine in saucepan over high heat; reduce by half. Reduce heat to a slow simmer; add Cajun seasoning, bay leaf, cream and Tabasco; let simmer for 10 min. Stir in cornstarch/water mixture and lemon juice; simmer for 10 min. more. Serve snapper on rice and spoon sauce over fish.

CAJUN FRIED OKRA WITH CREAMY CHILI SAUCE

Steps:

• OKRA-Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.).
• In a medium bowl, combine cornmeal, flour, House Seasoning, and Cajun spice.
• Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well.
• Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.).
• Remove from oil, drain on paper towels, and then serve immediately.
• CHILI SAUCE-In a small bowl, combine all ingredients, stirring well. Cover and chill.
• HOUSE SEASONING-Mix ingredients together and store in an airtight container for up to 6 months.

CAJUN STYLE CHILI MAC

Steps:

• 1. In a large skillet over medium heat add the oil, heat oil until hot but not smoking.
• 2. Add chopped patties, and lightly brown.
• 3. Then add all ingredients, except the pasta and bring to a boil.
• 4. After mixture has started to boil add pasta, cover and reduce heat to medium low.
• 5. While pasta is cooking, stir occasionally to prevent sticking.(You might need a bit more water to completely cook pasta.).
• 6. After cooking, add pepperjack cheese, and stir to melt.

CAJUN CHILI

Steps:

• Place the hot links in a large stockpot.
• Heat 2 T olive oil in a large skillet and add the ground turkey. Break up the meat with the back of a wooden spoon and continue to cook until all the meat is browned.
• Add the celery, onion, bell peppers and garlic, cook for 3-4 minutes.
• Put the meat and veggies in the stockpot with the sausage.
• To the stockpot, add the hot sauce, chili powder, cumin, paprika, cayenne, Creole seasoning, stock, crushed tomatoes, tomato sauce, V8 and both beans. Stir until combined and bring to a bubble.
• Turn heat down to a simmer and cook for at least 1 hour.
• Season the chili with salt and pepper. Serve with some crushed Fritos and chopped scallions on top.

RON’S CAJUN INSPIRED SHRIMP, BACON, CHEDDAR AND SMOKEY CHIPOTLE CHILI CORNBREAD

Steps:

• Preheat oven to 400 degrees F. Heat a 10-inch cast iron skillet and add the bacon. Cook, stirring often, until the most of the fat has rendered from the bacon and the bacon is crispy, 7 to 8 minutes. Using a slotted spoon, remove the bacon from the pan and reserve. Transfer the skillet with bacon drippings to the oven. In a medium mixing bowl, combine the dry ingredients with the Cheddar. In a second mixing bowl, combine the buttermilk, oil, eggs, and chipotle peppers, bacon and add the wet ingredients to the dry ingredients, mixing just until dry ingredients are moistened. Season the shrimp with the seasoning and fold them and the bacon into the cornbread batter. Remove the hot skillet from the oven and add the cornbread batter to the hot pan. Bake until light golden brown and a wooden toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve warm and soak up all that gumbo.

CAJUN STYLE CHILI MAC

Steps:

• In a large skillet over medium heat add the oil, heat oil until hot but not smoking.
• Add chopped patties, and lightly brown.
• Then add all ingredients,( if not using seasoned patties,add Cajun Seasoning) except the pasta and bring to a boil.
• After mixture has started to boil add pasta, cover and reduce heat to medium low.
• While pasta is cooking, stir occasionally to prevent sticking.(You might need a bit more water to completely cook pasta.).
• After cooking, add pepperjack cheese, and stir to melt.

CAJUN VEGGIE CHILI

Steps:

• Heat oil in large, heavy pot over low heat. Simmer onion, and peppers for 8-10 minutes or untill onion is soft. Add garlic and saute 2 minutes. Add chili powder and cumin; cook, stirring 1 minute. Add tomatoes and thyme; simmer over low heat 10 minutes. Add beansand corn, cook 10 miutes. Remove from heat, add spinch and stir well until combined and spinich has wilted. Add lemon juice and season to taste.

CAJUN-STYLE CHILI

Steps:

• 1. In a large pot #1, brown onions(dark but not burnt) in a splash of vegetable oil and then put meat and garlic covered til brown. Mix meat occasionally to ensure it is browned through and broken apart. Drain most of the grease from the meat.
• 2. In seperate pot #2 heat vinegar, ketchup, sugar, salt, about 2 pinches of pepper, cayenne, worstershire sauce, soup mix and season all to just below a boil.
• 3. While bringing the mixture in pot #2 to a boil, add into pot #1 tomatoes, chili powder, cumin, bell pepper, and red pepper to meat and mix well.
• 4. Add mixture in pot #2 to pot #1 and let simmer for at least 1 hour. The longer it simmers, the better it tastes!
• 5. (optional) Serve topped with cheese (optional) Serve topped with cheese on fritos

SLOW COOKER CAJUN BEEF CHILI RECIPE - (4.5/5)

Steps:

• 1. Sprinkle beef evenly with Cajun seasoning and pepper. 2. Combine onion, bell pepper and garlic in a greased slow cooker. Place beef on top of the vegetables and top the beef with the diced tomatoes. Pour beef broth over top of everything and replace the lid. 3. Cook on LOW for 4-6 hours. navywifecook.com

CAJUN CHILI (ROUX BASED) RECIPE - FOOD.COM

Steps:

• Make brown roux (careful not to burn) with oil and flour, stirring constantly.
• Add onion, bell pepper, and garlic. Saute about 3 minutes.
• Add ground beef and cook until browned, breaking up chunks.
• Add tomato paste, chili powder, cumin powder, sugar, salt and cayenne pepper topping with about 1 - 2 cup water, depending on desired consistancy.
• Stir to combine and simmer half covered for 20 - 25 minutes, stirring occasionally and checking the level of liquid.
• If adding the optional can red kidney beans, add this 5 to 10 minutes prior to the end of cook time.
• Top individual servings with cheddar cheese and sprinkle with sliced green onions.