Cajun Chicken

Ingredients

• 4 boneless skinless chicken breast halves (1 1/4 pounds)
• 1 1/2 cups Corn Flakes cereal
• 1/2 cup Original Bisquick® mix or any pancake mix
• 2 teaspoons Cajun seasoning
• 1/2 cup water
• 2 tablespoons butter or margarine

Directions

1. Flatten each chicken breast half to 1/4-inch thickness between sheets of waxed paper or plastic wrap.
2. Crush cereal. Mix cereal, Bisquick and Cajun seasoning.
3. Dip chicken into water, then coat with cereal mixture.
4. Melt butter in 12-inch nonstick skillet over medium heat.
5. Cook chicken in butter 8 to 12minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.

Cajun Spiced Walnuts

Ingredients

• 1 tablespoon vegetable Oil
• 2 egg whites, slightly beaten
• 1 tablespoon garlic salt
• 2 teaspoons ground cayenne pepper
• 2 teaspoons mixed dried herbs
• 2 teaspoons paprika
• 4 cups walnut halves and pieces

Directions

1. Coat large, shallow baking pan with vegetable oil.
2. Mix egg whites with spices.
3. Stir in walnuts and coat thoroughly.
4. Spread in prepared pan.
5. Bake in 350°F oven 15 to 18 minutes or until dry and crisp.
6. Cool completely before serving.

Cajun Christmas Gumbo

Ingredients

• 10 to 12 chicken thighs (4 to 5 pounds)
• 1/4 cup olive or vegetable oil
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/3 cup all-purpose flour
• 2 cloves garlic, crushed
• 1 can (28 ounces) whole peeled tomatoes
• 2 cups chicken broth or water
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried thyme leaves, crushed
• 1 bay leaf
• 1/2 package (10 ounces) frozen sliced okra
• 24 ounces Seafood,chunk or flake style (canned or cooked)
• 1/2 pint standard oysters
• 1/2 cup fresh parsley, finely chopped
• Hot cooked white rice

Directions

1. Preheat oven to 350°F.
2. Place chicken thighs in single layer in shallow baking pan.
3. Bake 45 to 50 minutes or until chicken is no longer pink and juices run clear.
4. Meanwhile, heat oil in Dutch oven.
5. Add onion and bell pepper; cook over medium-low heat 10 minutes or until onion is translucent, stirring occasionally.
6. Stir in flour; reduce heat to low.
7. Cook 5 minutes, stirring occasionally.
8. Add garlic, tomatoes, chicken broth, red pepper, thyme and bay leaf.
9. Cook, uncovered, stirring constantly, until slightly thickened.
10. Cover; cook over low heat 30 minutes, stirring occasionally to prevent sticking.
11. Add cooked chicken with pan juices and okra to vegetable mixture.
12. Increase heat to medium-low; simmer 15 to 20 minutes.
13. Stir in Seafood, oysters and parsley; cook 5 to 10 minutes or until seafood is heated through and oysters begin to curl.
14. Remove and discard bay leaf.
15. Serve with rice