“Cajun” became the term for “Acadian” after the deportation of the French people from New Brunswick and Nova Scotia down to Lousiana in 1755. For generations Acadians depended on their hunting skills to survive. When snow and ice covered the land during a Canadian winter, what they could find to eat was rather limited. However, there were (and there still are), a lot of hare (lièvre) and wild fowl, like partridge (perdrix), to feed one’s needs. These animals, though smaller than deer or moose, are more abundant and can be eaten the same day as the hunt. Acadians used meats mostly in stews (fricots as they called it).
Traditional Acadian dishes are straightfoward and are often prepared using a single pot. You can find out more in the cookbook A Taste of Acadie.
Print
Cajun Chicken Casserole
- Total Time: 45 minutes
- Yield: 4 1x
Description
Straightfoward Cajun recipe, great comfort food.
Ingredients
- 3-4 chicken breasts each cut in 5 pieces
- 1 chopped onion
- 1 chopped green bell pepper
- 2 chopped celery stalks
- 2 cups (5dl) of chopped tomatoes (fresh or tin)
- 3 tbsp butter
- 2 garlic cloves, chopped
- 1 tsp paprika
- 1 bay leaf
- a handful of chopped parlsey
- a pinch of cayenne
- salt + ground black pepper
Instructions
- Season the meat with salt. Optional: Marinate overnight in red wine, thyme, salt, pepper and oil.
- In a sauté pan, heat some oil and brown the chicken pieces for about 2 minutes on each side.
- Set aside.
- In a pot, on medium heat, cook the onion, pepper and celery in the butter for 10 minutes.
- Once they’re soft, add all the other ingredients and the chicken. Simmer for 30 minutes, stirring occasionally. Season the casserole with salt and be generous with the black pepper.
- Serve over brown rice.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
If You Liked This Recipe, You’ll Love These
- Our Favorite Chicken Tinga Recipe
- Chicken Saltimbocca with Lemon Fennel Salad
- Tater Tot Casserole
- Southwest Chicken Power Bowl
Frequently Asked Questions
What is the connection between Acadian and Cajun cuisine?
The article explains that “Cajun” became the term for “Acadian” after the deportation of French-speaking people from New Brunswick and Nova Scotia to Louisiana in 1755. Both cuisines share most of the same ingredients and techniques — this chicken casserole, for instance, uses a classic Cajun/Acadian combination of onion, bell pepper, celery, tomatoes, garlic, and paprika. 
Should I bother with the optional overnight red wine marinade?
The first instruction step notes the marinade as optional: marinate the chicken pieces overnight in red wine, thyme, salt, pepper, and oil. If you have the time, it adds depth and tenderness; if you’re cooking the same day, simply season with salt and proceed to brown the chicken pieces for about 2 minutes per side before building the casserole.
Just tried this today, with a couple of additions, and it was Bien Bien !!
As for the additions: Two medium potatoes (diced); One Italian sweet sausage & one hot sausage; 1/2 Teaspoon oregano & dry mustard; Two beef bullion cubes.
Just a slight improvement over what was already GREAT !