1 Tbsp olive oil
6 chicken thighs
1 Tbsp Fat Boy Cajun Rub
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp butter
16 oz mushrooms, thinly sliced
1 cup sliced yellow onion
1 Tbsp minced garlic
2 Tbsp all purpose flour
2 Tbsp tomato paste
2 cups chickens stock
2 Tbsp coarsely chopped fresh rosemary leaves
4 cups white or brown rice
2 Tbsp chopped fresh parsley leaves
Set a 10-inch saute pan over medium-high heat and add the oil. Season the chicken thighs with the cajun rub, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes.
Turn the chicken over and sear on the second side for another 3 to 4 minutes. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes.
Add the onions and garlic to the pan and saute for 3 to 4 minutes. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes. Add the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer.
Return the chicken to the pan, skin side down and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes. Serve the chicken over rice and garnish with the chopped parsley.
1/4 cup olive oil
Whole fryer chicken
1 can beer (preferably a tall boy)
Fat Boy Cajun Seasoning
Charcoal Grill Prep: Fill one starter chimney with charcoal. When hot, dump into grill. Move coals around edges to provide for indirect heating. Temperature must be between 350 and 400 degrees. Add charcoal as needed.
Take your whole fryer chicken and rub the 1/4 cup olive oil around the outside. Sprinkle outside and inside liberally with Fat Boy cajun seasoning. Open beer. Take a drink. Place can of beer up the chickens butt. Place on grill for approximately 1.25 to 1.5 hours and internal temperature of at least 160 degrees. Chicken skin should be brown and crispy. Carefully remove from grill with tongs. Slice and enjoy.
8 ounces linguine pasta
2 large boneless, skinless chicken breast, cut into pieces
4 teaspoons Fat Boy Cajun Rub
2 tablespoons butter
1 1/2 green bell pepper, chopped
1 red bell pepper, chopped
8 oz fresh mushrooms, sliced
3 green onions, minced
1 1/2 cups heavy cream
1/2 teaspoon dried basil
1/2 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, place chicken and Cajun Rub in a bowl, and toss to coat. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
1 Thawed Turkey
1 Jar Cajun Injector Creole Butter Marinade
Fat Boy Cajun Rub
Take thawed turkey and inject approximately 1/2 jar of the Creole Butter Marinade around turkey breast and legs. Rub olive oil around entire turkey and liberally sprinkle with Fat Boy Cajun Rub, rubbing it in. Place turkey in Infrared turkey frier, oil turkey frier, oven or BBQ as desired. Cook to desired temperature and serve.