Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

chicken cajun pasta

Tonight I made chicken cajun pasta .I cooked the chicken separate on the grate and everything else in enamel cast iron . everything went awesome till the sauce got to hot and the half and half separated . it was still OK just not perfect.
Scott
Greenville ,Tx

Xl bge with woo2 and ajustable rack

Comments

  • MickeyMickey Posts: 17,431
    We like pics of both hits and misses please. Sure sounds good.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • texaswigtexaswig Posts: 1,678
    You asked for it.
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • texaswigtexaswig Posts: 1,678
    After adding and breaking cream.
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • what was the recipe?

    Chicago, Illinois
  • texaswigtexaswig Posts: 1,678
    I blacken about 3 chicken breast.any blacken spice is fine.throw in some onion.deglaze the pan with diced fire roasted tomatoes.add garlic.add half and half or heavy cream till it looks about the way you want it.As soon as it comes up to boil turn it off to prevent breaking the cream.add cooked pasta and more blacken spice if you like it super spicy.
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • @texaswig  is that a le creuset pan you have on the egg? if so how does it hold up on the open flame of the grill? I have one but I have been nervous to put it on the egg being that it is coated and not raw cast iron. 
    Pure Michigan
    Large BGE, Medium BGE, Weber Performer.
    If dogs don't go to heaven, when I die I want to go wherever they went
  • texaswigtexaswig Posts: 1,678
    Its a cuisinart. I'm sure they well work. If you can use them on a gas range than they're tuff enough for whatever.its a 6 quart I gave 80 for it.my favorite go to pan.
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • calikingcaliking Posts: 8,156
    Recipe sounds tasty. Something different for us. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • texaswigtexaswig Posts: 1,678
    It's way better than chilis or Applebee's.
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • Yep, that's pretty. Bookmarked.
    Finally back in the Badger State!

    Middleton, WI
  • BotchBotch Posts: 4,319
    texaswig said:
    If you can use them on a gas range than they're tuff enough for whatever.
     
    Never thought about it that way, yeah!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • Looks good to me, but I'm no no homemade sauce expert. Still going to give it a whirl.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • @shadowcater I have a le creuset dutch oven that I received as a gift. I was leary about using it but convinced myself that at least it was being used. I have only had it on the Egg twice now but still it still looks brand new and works great.
    Albion, PA
  • ParallelParallel Posts: 432
    edited September 2013

    texaswig said:
    Tonight I made chicken cajun pasta .I cooked the chicken separate on the grate and everything else in enamel cast iron . everything went awesome till the sauce got to hot and the half and half separated . it was still OK just not perfect.
    Breaking a cream sauce is no biggie... next time just add some milk and stir to reconstitute the sauce then begin the reducing process again.

    Every time my elbow bends my mouth flies open.
Sign In or Register to comment.
Click here for Forum Use Guidelines.