CAJUN FRIED PICKLES WITH GARLIC BLUE CHEESE DIP

CAJUN FRIED PICKLES WITH GARLIC BLUE CHEESE DIP

PREP TIME: 15 MINUTES 
COOK TIME: 15 MINUTES 
TOTAL TIME: 30 MINUTES
SERVINGS: 4 SERVINGS 
AUTHOR: THE CHUNKY CHEF

INGREDIENTS
PICKLES:

• 1 cup all-purpose flour
• 1 1/2 tsp Cajun seasoning
• 3/4 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 Tbsp hot sauce
• 1 cup buttermilk
• 16 oz dill pickle chips drained and dried on paper towels (don't forget this part!)

GARLIC BLUE CHEESE SAUCE:

• 1/2 cup buttermilk
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 Tbsp lemon juice (fresh if possible)
• 1/4 tsp hot sauce
• 1 clove garlic minced
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/4 cup fresh parsley leaves
• 2 Tbsp fresh chives roughly chopped
• 1/2 cup crumbled blue cheese

INSTRUCTIONS
GARLIC BLUE CHEESE SAUCE:

1. Add all ingredients, except for blue cheese, to a blender or food processor. Blend until smooth.
2. Add blue cheese and pulse until mixed together, but still slightly chunky.
3. If sauce is too thin for your liking, add a bit more sour cream and mayo (or blue cheese), and blend until incorporated.
4. Pour into an airtight container and keep refrigerated until ready to serve.

PICKLES:

1. Drain pickle juice from jar and lay pickle chips out on paper towels to dry.
2. Line a baking sheet with several paper towels. Place a cooling rack over the top of the baking sheet and set aside.
3. Heat 2 inches of oil in a big heavy bottomed pot (like an enameled cast iron dutch oven) over MED to MED-HIGH heat until oil is about 385 degrees F.
4. In a medium mixing bowl, combine flour, Cajun seasoning, garlic powder, salt, black pepper, hot sauce and buttermilk and whisk to combine well. Mixture should be smooth. Mixture should be a thick pancake batter consistency. If too dry, add water a tablespoon at a time, until it reaches desired consistency.
5. Use a paper towel to blot the tops of the pickle chips to remove any excess moisture on the top.
6. Place 5-6 pickle chips into the batter, turning to coat all sides. Shake off excess batter, then gently place into the hot oil (place the pickle chips by dropping them about 1 inch from the oil, while moving your hand AWAY from yourself to avoid splashing yourself with hot oil).
7. Fry pickles about 1-3 minutes per side, until golden brown on both sides.
8. Carefully remove pickles from oil (I use a spider to do this), and place them on the cooling rack.
9. This allows the excess oil to drain, while still allowing the pickles to stay crisp.
10. Repeat with remaining pickles.
11. Serve with garlic blue cheese sauce.

source:https://www.thechunkychef.com

Sausage & Chicken Cajun Jambalaya

Sausage & Chicken Cajun Jambalaya

Course Main Course
Cuisine Cajun
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 519 kcal

Ingredients

• 2 Tbsp oil divided
• 1.5 lbs chicken cut into ½-inch pieces
• 12 oz sausage cut into ½-inch slices
• 1 ½ tsp salt divided
• ¾ tsp pepper divided
• 2 c onion finely chopped
• 1 c celery finely chopped
• 1 c bell pepper finely chopped
• 2 cloves garlic
• 1 tsp thyme dried
• 1 tsp basil dried
• ¼ tsp cayenne pepper
• 1 Tbsp Worcestershire sauce
• 1 6-oz can tomato paste
• 1 14.5-oz can diced tomatoes with juice
• 2 ½ c long grain white rice rinsed and drained
• 4 ½ - 5 c chicken broth
• Fresh parsley finely chopped

Instructions

1. In a large pot, or Dutch oven, add 1 tablespoon oil, sausage, ½ tsp salt and ¼ tsp pepper. Cook for 2 minutes.
2. Add chicken and continue cooking over medium heat for 8-10 minutes, or until chicken is cooked through.
3. Remove sausage and chicken from the pot and set aside.
4. Drizzle another tablespoon of olive oil into the pot and then add onion, celery and bell pepper. Cook for 6-8 minutes, or until vegetables are almost tender. Add garlic and saute for an additional 2 minutes.
5. Place chicken and sausage back into the pot.
6. In a small bowl combine remaining 1 teaspoon salt, ½ tsp pepper, thyme, basil and cayenne pepper. Toss to combine.
7. Add seasoning mix, Worcestershire, tomato paste, and diced tomatoes to the meat and veggies. Stir to combine.
8. Next, place rice and 4 ½ cup broth in the pot. Stir to completely combine. Over medium heat, wait for the ingredients to come to a boil. Reduce heat to low, cover with a lid, and let jambalaya simmer for 25-35 minutes.
9. Check on the jambalaya at 25 minutes and see if it needs additional liquid. If you have a pot that burns, this would be a good time to give the bottom of your pot a stir to loosen up any potentially dried rice.
10. Once rice is completely cooked, serve immediately with fresh parsley and enjoy!

source:https://www.evolvingtable.com