It’s 100 degrees outside, but I’m still in the mood for something a little spicy. Last week’s cajun fries really hit a sweet spot with me, so I decided to try the same seasoning on a personal favorite, the Po Boy, and I wasn’t disappointed. Paired with lemon pepper fries and topped with provolone or pepperjack, this meal has just enough heat for a warm summer night.
Cajun Chicken Po Boy
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp oregano
- 1/8 tsp cayenne
- 1/4 tsp paprika
- 1/2 tsp garlic powder
- 1/8-1/4 tsp chili powder
- 1/8 tsp red pepper
- 1 tbsp olive oil
- 3-4 Chicken Breasts, cut in half
- Rinse and cut chicken breasts and place in a glass casserole dish (the type that comes with a lid).
- Drizzle chicken with olive oil.
- Combine all other ingredients and add to chicken, coating evenly on both sides. Cover dish with glass lid.
- Cook for 35-45 minutes on 425 degrees or until juices run clear.
- 1 sub roll, lightly toasted
- 1-2 slices of provolone or pepperjack cheese
- 4-5 slices of green peppers, sauteed
- 1/8 cup of onions
- 1/8 tsp sugar
- 1/2 tsp olive oil
- Cajun chicken
- Sautee onions in sugar and olive oil over medium-high heat for 5 minutes or until lightly browned.
- Sautee bell peppers for 3-5 minutes or until soft
- Shred 1-2 pieces of chicken and combine with onions and bell peppers. Place on top of sub roll.
- Add cheese to chicken/onion/bell pepper mixture and cook at 350 degrees for 2-3 minutes or until cheese is melted.
Lemon Pepper Fries
- 2 russet potatoes
- Lemon pepper seasoning to taste
- Sea salt to taste
- 1 tsp parsley
- about 24 ozs of canola oil
- Rinse potatoes and wipe with paper towel. Cut potatoes into 1/4 inch sticks.
- Pour canola oil into a 8-10 inch cast iron skillet and heat to medium-high heat.
- Once oil is heated, place a handful of fries into the oil and cook for 5-6 minutes or until golden brown on the outside and soft on the inside. Repeat until all fries are cooked.
- Sprinkle with lemon pepper, sea salt, and parsley.