Bring the Bayou Home: Recipes to Spice Up Your Table

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Bold, juicy, and ready in minutes—these Cajun Air Fryer Chicken Bites bring the heat and crunch without the mess. Perfect for snacks, wraps, or powering through dinner.

Ingredients

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized chunks
• 1–2 tbsp Cajun seasoning (use yours!)
• 1 tbsp olive oil
• Optional: Fresh lemon wedges, chopped parsley, or dipping sauce
   

Instructions

• Prep the Chicken: Toss the chicken pieces with olive oil and your Cajun seasoning. Get every piece coated like it’s suiting up for battle.
• Load the Air Fryer: Arrange the chicken in a single layer in your air fryer basket. Don’t overcrowd—these bites need space to crisp up properly.
• Cook: Air fry at 400°F (200°C) for 10–12 minutes, shaking the basket halfway through. Chicken should be golden, slightly charred, and cooked through.
• Serve: Hit 'em with a squeeze of lemon or a dash of parsley if you're feeling fancy. Serve with a dipping sauce or over rice, salad, or in a wrap.

Evergreen Pantry
Real Flavor. No Shortcuts.

Bring the bold heat and deep flavor of Louisiana straight to your kitchen. This creamy, smoky Cajun Chicken Pasta is simple enough for a weeknight but guaranteed to impress. The secret weapon: Cajun Strike Blend.

Ingredients

• 2 large boneless, skinless chicken breasts
• 2 tablespoons Cajun Strike Blend
• 2 tablespoons olive oil, divided
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small red onion, thinly sliced
• 3 cloves garlic, minced
• 12 ounces pasta (penne, fettuccine, or your choice)
• 1 cup heavy cream
• 1 cup low-sodium chicken broth
• 1/2 cup grated Parmesan cheese
• Salt & black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions

Prep the Chicken

• Pat chicken dry. Rub thoroughly with 1 tablespoon Cajun Strike Blend and a pinch of salt.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• Cook chicken 5–6 minutes per side, until golden and cooked through (165°F internal temp).
• Transfer to a plate, tent with foil, and let rest.

Cook the Pasta

• While the chicken cooks, bring a large pot of salted water to a boil.
• Cook pasta according to package directions. Reserve 1/2 cup pasta water, then drain.

Sauté the Vegetables

• In the same skillet, add the remaining 1 tablespoon olive oil.
• Add bell peppers and onion. Sauté 3–4 minutes until tender-crisp.
• Stir in garlic and cook 30 seconds, just until fragrant.

Make the Sauce

• Reduce heat to medium. Pour in chicken broth and heavy cream.
• Stir in remaining 1 tablespoon Cajun Strike Blend.
• Simmer 2–3 minutes, scraping up any browned bits.
• Add Parmesan cheese and stir until melted and smooth.
• If the sauce seems too thick, stir in a splash of reserved pasta water.

Combine & Serve

• Slice the rested chicken into strips.
• Toss cooked pasta into the skillet, coating with sauce.
• Top with sliced chicken.
• Sprinkle with fresh parsley and extra Parmesan.
• Serve immediately.

Tips for Maximum Impact

• Extra Heat? Add a pinch of cayenne or red pepper flakes.
• Lighter Version? Substitute half-and-half for heavy cream.
• Vegetarian Option: Swap chicken for sautéed mushrooms or zucchini.

Evergreen Pantry
Real Flavor. No Shortcuts.

Spicy, smoky, and fresh—these Cajun Shrimp Tacos are ready in under 30 minutes. Perfect for busy nights when you need maximum flavor with minimal hassle.

Ingredients

For the Shrimp:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons Cajun Strike Blend
• 1 tablespoon olive oil
• Juice of 1/2 lime

For the Slaw:

• 2 cups shredded cabbage (green, purple, or mixed)
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon honey
• Pinch of salt & pepper

For Serving:

• 8 small corn or flour tortillas
• Fresh cilantro, chopped
• Lime wedges

Instructions

Marinate the Shrimp

• In a bowl, combine shrimp, Cajun Strike Blend, olive oil, and lime juice.
• Toss well and let sit 10–15 minutes while you prepare the slaw.

Make the Slaw

• In another bowl, whisk together mayo, lime juice, honey, salt, and pepper.
• Toss with shredded cabbage. Refrigerate until ready to serve.

Cook the Shrimp

• Heat a large skillet over medium-high heat.
• Add shrimp in a single layer.
• Cook 2–3 minutes per side, until opaque and lightly charred.

Warm the Tortillas

• Toast tortillas in a dry skillet or microwave briefly.

Assemble Tacos

• Spoon slaw onto each tortilla.
• Top with shrimp.
• Garnish with fresh cilantro and a squeeze of lime.

Evergreen Pantry
Real Flavor. No Shortcuts.