Cajun Chicken Sandwich
2 (6 ounce) boneless, skinless chicken
breast halves, butterflied or pounded thin
3 tablespoons Cajun seasoning
2 toasted buns, split
Preheat cast iron skillet over high heat on top of stove. Dredge chicken in Cajun seasoning. Place
small amount of butter in skillet and place seasoned chicken breasts in skillet. Cook until
seasoning is black, then turn and cook until done.
Serve on toasted bun with your favorite sandwich toppings.
Makes 2 sandwiches.
Spicy Gator Etouffee Sandwich
1 pound chopped alligator tail meat
1/4 cup water
Pinch of flour
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup yellow onion
1/2 cup celery, chopped
2 bay leaves
1/2 cup green onion, sliced
2 tablespoons parsley
1/2 cup lemon juice
2 tablespoon parsley
Garlic, as desired
1 tablespoon Cajun seasoning
Pinch of cayenne pepper
1/4 pound crawfish tail meat
4 slices Swiss cheese
1/4 cup (1/2 stick) butter
Fresh baked hoagie rolls
1 cup (2 sticks) butter
1 teaspoon garlic salt
2 teaspoons parsley
Dash of basil
Wash alligator thoroughly and sauté in herb butter for 2 minutes on each side. Set aside.
Cook etoufee by combining butter, onion, celery, bell pepper, bay leaves and garlic. Sauté until
tender, squeezing lemon juice while incorporating Cajun spices, cayenne pepper, and parsley.
Add water and flour; simmer. Add crawfish, green onion and a little chardonnay. Simmer for 2 to 3
minutes until crawfish is done. Blend in food processor.
Take your cooked alligator and place on skillet and top with etoufee. Top with Swiss cheese; melt
cheese, and grill the hoagie roll next to it. Place hoagie roll on top, flip over, and finish off
sandwich by slicing in half and garnishing with a kosher pickle.