Any know a really good "Exotic Cajun Chicken Recipe"?!

Blackened Chicken

Prep Time: 10 Min Cook Time: 15 Min Ready In: 25 Min
Original Recipe Yield 4 servings

Ingredients

* 1 tablespoon paprika
* 4 teaspoons sugar, divided
* 1 1/2 teaspoons salt
* 1 teaspoon garlic powder
* 1 teaspoon dried thyme
* 1 teaspoon lemon-pepper seasoning
* 1 teaspoon cayenne pepper
* 1 1/2 teaspoons pepper, divided
* 4 boneless, skinless chicken breast halves
* 1 1/3 cups mayonnaise
* 2 tablespoons water
* 2 tablespoons cider vinegar

Directions

1. In a small bowl, combine paprika, I teaspoon sugar, 1 teaspoon salt, garlic powder, thyme, lemon-pepper, cayenne and 1/2 to 1 teaspoon pepper; sprinkle over both sides of chicken. Set aside. In another bowl, combine mayonnaise, water, vinegar and remaining sugar, salt and pepper; cover and chill 1 cup for serving. Save remaining sauce for basting.
2. Grill chicken, covered, over indirect medium heat for 4-6 minutes on each side or until juices run clear, basting frequently with remaining sauce. Serve with reserved sauce.

http://allrecipes.com/Recipe/Blackened-C…

I LOVE cajun food. There is soo much to love though and im trying to think of what is the most exotic recipe i know! This recipe is for a chicken and sausage gumbo. If you are from a cold part of the country, this is exactly what you are looking for. Gumbo has such an amazing mix of flavors and aromas. I love it! This recipe has lots of ingredients (love the andouille sausage), but it's pretty straightforward. Enjoy!


INGREDIENTS
- 12 cups water
- 3 pounds chicken parts
- 2 tablespoons vegetable oil
- 1 1/2 pounds okra
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 pound andouille sausage, sliced
- 1 (28 ounce) can Italian-style whole peeled tomatoes
- 1 green bell pepper, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 2 teaspoons salt
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon file powder

INSTRUCTIONS
Combine water and chicken in large pot. Bring to boil. Reduce heat and simmer until chicken is tender, about 1 hour. Using tongs, transfer chicken to strainer and cool, saving cooking liquid. Remove meat from bones in pieces.

Heat 2 tablespoons oil in heavy skillet over medium heat. Add okra and cook until no longer sticky, stirring frequently, about 20 minutes; set aside.

Stir flour and remaining 1/2 cup oil in heavy large Dutch oven. Cook over medium heat until deep golden brown, stirring frequently, about 6 minutes. Add 4 cups reserved chicken cooking broth, okra, andouille sausage, tomatoes with their juices, bell pepper, celery, garlic, bay leaf, salt, thyme, basil, cayenne, and pepper. Cover partially and simmer until thickened, about 1 1/2 hours.

Spoon off any fat from surface of gumbo. Add chicken and file powder to gumbo and simmer gently 15 minutes. (If preparing ahead, cover and refrigerate. Bring to simmer before serving.) Mound rice in shallow bowls if desired. Ladle gumbo over and serve.

http://www.freechickenrecipe.com