tip: shake the chicken pieces in a Ziploc bag with the Cajun spice and salt. The butter is a must. I always begin with a base recipe and change things based on what I have in the kitchen. Mostly, I was intrigued by the cream sauce with Cajun...so I just cooked the chicken with the Cajun spice and salt for about 10 min. then added in one diced yellow onion (no green onions on-hand), 2 garlic cloves, a bunch of kale, half a red pepper, and then used just half cup of skim milk and mixed in 1 Tbsp of corn starch to thicken it up. I also didn't have pasta so I served it over jasmine rice. The entire family gobbled it right up. I know, it's not what the recipe called for...but I can tell from the spice mixture that it would be delicious on its own. However, I think 1 1/2 cups of cream is a lot of liquid. I would suggest trying just 1 cup and then adding in the amount you think is needed. If serving over rice, it'll just get absorbed perfectly. If serving over pasta, I think it'll be a tad too much liquid.
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tip: shake the chicken pieces in a Ziploc bag with the Cajun spice and salt. The butter is a...