It’s Genêt from Raised on a Roux jumping on this opportunity to visit with you all again since Shea’s off galavanting with her hubby—a well deserved break for someone who works as hard as she does! While she’s away, I thought I’d share one of my favorite Super Bowl Sunday recipes with y’all, Cajun-Mexican Chicken Queso.
Cajun-Mexican basically refers to a Mexican dish that has been “Cajunized.” That is, blessed with some type of South Louisiana Cajun Country goodness. The regional ingredient that sets this queso apart from all others and gives it its fun name and punchy bite is andouille sausage.
For those of you who have never heard of andouille, it is a well-seasoned and very versatile smoked pork sausage that can be used in place of any other type of sausage. We throw it in gumbos, soups and stews, cook it down with dried beans, use it (cooked and crumbled) as a breading for seafood, grill it and stuff it into pasta shells, veggies, chicken and other meats. It’s a product I’m madly in love with (as is evident on my blog) and one worth getting to know.
And it’s the rock start of this queso because it adds an incredible depth of flavor and some really nice texture. I traditionally serve this queso alongside stacks of warm tortillas. But it can also be spooned into baked tortilla cups.
Oh, and if you happen to have any leftover, try tossing it with your favorite pasta for an awesome Cajun-Mexican lunch or dinner option.