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      Cajun Chicken Po Boy, 9/6/13

      Alan Bennett

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      Makes: 8 servings

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      Ingredients

      2 # chicken breast, seasoned and grilled 8 slices or more Monterey jack cheese 2 loaves French bread, sliced for sandwiches 1/2 cup sweet onions, sliced & sauteed 1 cup Remoulade Sauce

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      Notes / Directions

      Make Remoulade Sauce (4 cups) 3 1/2 cups Mayo 1 cup Creole Mustard (spicy brown) 2 teaspoons Worcestershire sauce 1 teaspoon lemon juice 2 teaspoons garlic powder 1 Tablespoon hot sauce Mix all these ingredients together Marinade for Cajun Chicken: 2 cups vegetable oil 2 Tablespoons Redfish Magic seasoning Mix marinade and place in a large mixing bowl Toss chicken breast in marinade until coated well Cook chicken over grill until internal temperature of chicken is at least 165F Remove from grill and let cool slightly Once chicken is cool enough to handle, slice chicken into strips (like fajita) Slice French bread so that it opens like a hot dog bun (length-wise) Spread Remoulade sauce on both sides of loaf Add grilled & sliced chicken breast Top with grilled and sliced sweet onions Then top this with the sliced Monterey Jack cheese Close loaf of bread and slice into sandwiches

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