Our favorite chicken salad recipe includes sliced grapes and almonds and dried cherries or cranberries in a curry mayonnaise.
But we headed south (metaphorically speaking to try this recipe, from Martin’s Famous Pastry, a spicy, meaty departure from our sweeter recipe.
This Cajun Chicken Salad adds popular Creole ingredients like spicy andouille sausage, onions, celery, sundried tomatoes, and seasoning, to minced chicken to create a dish full of flavor.
Martin’s, which sells potato rolls, used their product for a sandwich. We couldn’t get hold odf the rolls, so we put the chicken salad on a bed of mesclun.
Ingredients For 4 Sandwiches
1. SAUTÉ the chopped onions and sausage in butter until the onions are soft and translucent.
2. COMBINE the chopped chicken, sausage and sautéed onions in a food processor and blend to the desired consistency; or simply combine them in a mixing bowl. Add the other ingredients and then season to taste.
3. SERVE on a roll with lettuce, cheese and mustard on the side; or on a bed of greens.
If you don’t have Creole seasoning, it’s easy to make your own. This recipe makes much more than you need for the chicken salad, but you can cut it down or use the extra in other recipes, from eggs to burgers.
1. COMBINE all the spices in a bowl, and stir to combine.
2. STORE in an airtight container away from light and heat, but use as quickly as possible.
WHAT IS ANDOUILLE SAUSAGE?
Andouille (pronounced on-DOO-wee) is a smoked, spicy pork sausage, originally from France. It was brought to Louisiana by the French immigrants and Acadian (French Canadian) exiles, whose cuisines would merge to create much of Louisiana Creole fare.
The sausage is made using coarsely-ground pork from a smoked Boston shoulder roast, along with garlic, pepper, onions, wine, and other seasonings. Once the casing is stuffed, the sausage is smoked again.
FOOD TRIVIA: Like the word ganache, which means imbecile in French (here’s the story), the word andouille also designates an imbecile.
Cajun and Creole are not the same, although people removed from Louisiana often use them without distinction.
Creole cuisine uses tomatoes and Cajun food typically does not. That’s how to quickly distinguish a Cajun gumbo or jambalaya from a Creole gumbo or jambalaya.