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Cajun Chicken

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  • 1 Bag rice; cooked according to package directions (desired serving amount)
  • 1/4 c Butter or margarine
  • 2 tb All-purpose flour
  • 1 c Milk
  • 1 lb Boneless chicken breast; cut into thin strips
  • 1/2 ts Dried tarragon leaves
  • 1 c Hot cooked peas
  • 1 Jar (2-oz) diced pimientos;drained
  • 1/4 ts Ground black pepper
  • 1/4 ts White pepper
  • 1/4 ts Red (cayenne) pepper
  • 1/4 ts Garlic powder
  • 1/4 ts Paprika
  • 1/4 ts Salt


In small saucepan, over medium-low heat, melt 2 tablespoons butter. Stir in flour; cook for 2 minutes. Slowly add milk and 3/4 tsp Cajun Spice Blend. Cook, stirring constantly, until thickened. Keep warm.
In skillet, over medium-high heat, melt remaining butter. Add chicken, tarragon and remaining Cajun Spice Blend; sauce until chicken is done. Keep warm.
Gently stir together cooked rice, peas and pimientos. Spoon chicken mixture over rice. Serve with prepared sauce.
Cajun Spice Blend: Mix all ingredients.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive,