Cajunville Bayou Chicken

Cajun French: le beurre (lu bur) – butter

We celebrate bounty from the bayou with bounty from the yard. Pan fried chicken breast topped with shrimp cream sauce topped with 3 large pan fried shrimp. This is served with a side of rice pilaf. Wonderful weeknight meal or elegant dinner party entree. 

2 servings per recipe

Mais C’est Bon!

Enjoy!!

Ingredients: (2 servings)
1 cup raw rice
2 cups broth
1 tsp butter
½ cup frozen green peas
½ cup red bell pepper (color optional)
½ tsp Cajunville seasoning

1# chicken breast, boneless
½ Tbl Cajunville Seasoning
1 Tbl butter
1 Tbl olive oil

10 shrimp, (21-25), approx ½#
Season shrimp
6 shrimp leave tails on
4 shrimp tails off – cut in ¼ pieces
½ tsp Cajunville seasoning on each bowl
½ tsp olive oil on one with tails
1 Tbl Butter
1 Tbl Oil
½ cup onions, small chop
½ cup red bell pepper, sliced ¼”
1 cup mushrooms sliced ¼” (approx 2 ½ oz)
⅛ tsp Cajunville seasoning
⅛ cayenne
¼ tsp smoked paprika
½ cup white wine
¾ cup cream

Parsley or chives for garnish
Paprika

Equipment:
Mise en Place bowls/plates
Cutting board
Sharp knife
Measuring cups and spoons
Pot for rice
Mold for rice – small cup/bowl
Plate for raw chicken
Plate for cooked chicken
Tongs
Cooking spoon
Tasting spoon
Fork
10” skillet for sauce
10” skillet for chicken & shrimp – same skillet will be used for both
Sm sieve
Spoon

Mise en Place:
6 shrimp – peel leaving tails on and devein
4 shrimp – completely peel and devein
½ cup onions, small chop
1 cup mushrooms sliced ¼” (approx 2 ½ oz)
½ cup frozen green peas
1 cup red bell pepper sliced ¼” (color optional) – divide in ½ cup ea
Chop garnish – parsley or chives
1 cup raw rice (we use parboiled)
White wine (½ cup)
Heavy cream (¾ cup)
Broth or water (2 cups)
Chicken breast – boneless, skinless, approx 1# – we will slice together
Olive oil
Butter
Cajunville seasoning or other Cajun seasoning
Cayenne pepper
Smoked paprika

Directions:
Mold for rice:
Grease mold and set aside

Shrimp:
Cut 4 shrimp completely peeled in ¼” pieces
Season with ½ tsp Cajunville seasoning
Stir to coat
Set bowl aside

Butterfly 6 shrimp with tails on
Season 6 shrimp with tails on
½ tsp Cajunville seasoning
½ tsp olive oil
Stir to coat
Set bowl aside

Chicken:
Slice chicken breast into 6 medallions of approximately same size and thickness
Season with ½ Tbl Cajunville seasoning
Set chicken aside

Rice:
Place 2 cups liquid into rice pot
Bring to a boil
Add: 1 cup raw parboiled rice
1 tsp butter
½ tsp Cajunville seasoning
½ cup red bell pepper
½ cup frozen green peas
Bring back to a boil
Turn heat to simmer
Cook covered for 15 minutes
Turn off heat, crack top
Steam for 10 minutes

Cream Sauce:
Heat 10” or 12” cast iron skillet to medium high
Add 1 Tbl oil, heat
Add 1 Tbl butter
Once butter is melted
Add ½ cup onions, chopped small
Saute until opaque
Add bell pepper
Saute for 2 minutes
Add 1 cup sliced mushrooms
Combine with onions and peppers
Add seasoning:
⅛ tsp Cajunville seasoning
⅛ tsp cayenne pepper
¼ tsp smoked paprika
Stir well to combine with vegetables
Add ½ cup white wine to deglaze the skillet
Reduce wine about half
Add ¾ cup heavy cream
Cook until thick and coats the back of spoon
Add cut shrimp and combine
Turn heat to low
Taste for seasoning

Chicken:
Heat 10” to 12” cast iron skillet to medium
Add 1 Tbl olive oil
When heated
Add 1 Tbl butter
When butter is melted
Place chicken medallions in skillet
Cook until white around edges (about 2-3 minutes)
Turn over and cook for about 1 minute
Place chicken in plate (it will continue to cook) – (or cook longer in skillet if you are more comfortable with that)

Tail on Shrimp:
Add shrimp to skillet
Cook until pink (1-2 minutes on each side)

Plate:
Spoon rice into mold
Turn mold out on serving plate
Place 3 chicken medallions opposite rice
Spoon sauce over chicken
Place one shrimp on each chicken medallion

Garnish:
Sprinkle paprika on top of rice
Sprinkle parsley or chives over shrimp and chicken

Enjoy!