New Orleans is a city for foodies with fine dining and historic cafes all around the city from the bustling French Quarter to the picture-perfect uptown Garden District. The food blends fancy French cuisine with local cooking styles to create distinctive Creole and Cajun dishes that are original to the city.
Cajun and Creole are often used interchangeably, but there is a difference. While both begin with the region's 'holy trinity' of green peppers, onions and celery, they veer off in slightly different directions. Cajun food originated along Louisiana's bayou. Its country-style cooking starts with a dark roux and combines French and Southern flavors in homey, filling dishes like gumbo and boudin, a spicy classic Cajun sausage. Creole food also has French influences with European and African roots, but it's more refined with rich sauces and fresh seafood, like Shrimp Creole and Turtle Soup. Jambalaya is a popular hearty dish filled with chicken, spicy andouille sausage and veggies. It may be prepared in either the Creole style with tomatoes or the Cajun way without tomatoes. As in any good Southern town, grits are a staple, as well as okra.
In this blog post I have explained the detailed procedure for cooking New Orleans special Creole Chicken Boudin Waffles with Slap Ya Mama Cajun Pepper Sauce. All that you have to do is follow the recipe and steps in exact manner and the end product will be perfectly delicious.
If you don’t want to fry a whole chicken, this easy chicken and waffles recipe is the answer with pan fried chicken tenders and crisp, tender buttermilk waffles from scratch. Give this dish a try and guarantee that you won't regret it!
Creole Chicken Boudin Waffles with Slap Ya Mama Pepper Sauce Ingredients
Chicken
●2 Large chicken thighs diced
●1 tbsp Slap Ya Mama White Pepper Blend
●5 dashes Slap Ya Mama Cajun Pepper Sauce
●¼ cup buttermilk
●2 tsp creole mustard
●¾ cup corn starch
Waffle
●1 cup buttermilk Waffle Batter
●2 tsp Slap Ya Mama White Pepper Blend
●⅔ a link of boudin (personally prefer Jerry Lee’s in Greenwell Springs, LA) (⅓ a link for each waffle)
●2 tbsp green onions
Fermented Cayenne Pepper Sauce
●½ cup Steen’s 100 % Cane Syrup
●1 tbsp Slap Ya Mama - Original Blend Cajun Seasoning
●5-6 dashes Slap Ya Mama Cajun Pepper Sauce
●1 tsp Granulated garlic
●1 tsp Worcestershire
Creole Chicken Boudin Waffles with Slap Ya Mama Cajun Pepper Sauce Instructions
Chicken
- Mix all ingredients place in an airtight container and marinate in refrigerator 1 hour (I personally prefer overnight)
- Remove from container and toss in ¾ cup corn starch. Let sit with starch for 30 minutes before frying.
- Fry at 350° for 4 minutes.
Waffle
- Mix 2 tsp Slap Ya Mama - Original Blend Cajun Seasoning into the batter.
- Spray preheated iron with non-stick spray. Place 3 oz of batter into preheated waffle iron
- Split boudin in ½, crumble up, and sprinkle on top of the batter
- Sprinkle 1 Tbs of green onions on top as well, close waffle iron, and cook to desired doneness.
Cajun Cane Syrup
Combine all ingredients and heat just until incorporated. Remove from heat and store in a sealed container. Can be made the day before. And stores well for later use. Goes great on cornbread.
Nutrition Facts:
For a Serving Size of 372 grams: Calories 850 | Total Fat 44g | Saturated fat 14g | Cholesterol 160mg | Sodium 2030mg | Carbohydrates 64g | Net carbs 62g | Sugar 10g | Fiber 2g | Protein 44g | Vitamins & Minerals 8% | Vitamin A 120μg | Calcium 250mg | Iron 2.7mg