I am so jealous!
This is the one time of the year that I long to be in New Orleans. Honestly, after visiting this past fall I can’t help but dream of our next visit. Mardi Gras is something you must experience at some point in your life. It really is nothing like anything you have seen. The music, the food, the people, it is more than just Bourbon St. and debauchery. Going down those few years ago was the best decision I could have ever made on a whim!
I long to learn about my Southern roots and having family in Shreveport, LA is some way of dreaming of the romantic history that might exist if I dig deep enough. I am sure there will be heartache and sadness in those stories but it would still be worth the digging I suspect. Mardi Gras brings up these feelings in me and when I visited I was even more enchanted and looking for anything that might be a link to my mother’s family. If you have been there you can see how easy it is to be enchanted, it is unlike any other U.S. city in my opinion. It is no wonder that NOLA is the setting for so many stories that seem impossible anywhere else because for some reason they could be possible there, there is a sort of magic that you cannot ignore.
I have noticed the abundance of King Cakes popping up in grocery stores and as much as I want to indulge I know that they are nothing compared to the cakes that hail from The Big Easy. It is nice of them to try. When the hubby and I visited The Big Easy in November we did stop and share a Po’ Boy, we shared a blackened chicken on in fact. Most people are familiar with the fried shrimp or oyster versions which are exceptional but sometimes you want something quick and tasty. Blackened chicken is quick and tasty! Please consider making these as you celebrate Fat Tuesday or Mardi Gras this week!
Laissez Les Bon Temps Roulez!
Blackened Chicken Po’ Boy
Yields 4 Sandwiches
2 Chicken Breast
4 French Rolls
2 Tbsp. Cajun Seasoning
2 Tbsp. Butter
1 Large Tomato Sliced
Creole Mustard (Recipe Below)
Slice the chicken breasts in half by cutting the chicken like you are going to butterfly but cut all the way through making 4 thinly sliced chicken breasts pieces. Place the chicken breasts on a plate and coat with the cajun seasoning, make sure to coat both sides of the chicken. Let chicken breasts chill for 15 minutes before cooking.
While the chicken is chilling prepare the creole mustard. Slice french rolls and lay out the tomato slices and shredded lettuce.
To cook chicken, preheat a medium skillet over medium heat. Add butter to the pan and swirl to coat. Place chicken pieces in skillet and cook evenly on both sides until cooked through. Chicken should get a slightly char coloring from the spices. Assemble sandwich by spreading creole mustard on both sides of the bread, followed by the chicken, lettuce and tomato. Enjoy with a cold beer and beads!
Yields Approx. 3 Tbsp.
2 Tbsp. Mayonnaise
1 Tbsp. Course or Brown Mustard
1/2 Tsp. Worcestershire Sauce
1 Tsp. Black Pepper
Dash of Hot Sauce
Combine all ingredients in a small bowl and chill until ready for use. Add additional hot sauce if need more heat is desired.