Cajun Rangoon with Chicken & Andouille Sausage
Cajun + American Chinese is a culinary mashup desperately overdue. These crispy, fried wontons are stuffed with grilled chicken, andouille sausage, and of course, cream cheese. Count on Chica Licka Bam Bam to bring those iconic Cajun flavors to the party. Serve ‘em up with a squirt of your favorite hot sauce and a cheap cold beer. Really, what more could you ask for?
Cajun Rangoon with Chicken & Andouille Sausage
Servings
24 Wontons
Prep Time
30 minutes
Cook Time
45 minutes
Recipe by Nick Nesgoda | Burnt Pellet BBQ
Put your grill on double duty — after cooking the meat, fry the wontons in a cast iron skillet over hot coals. This keeps things centralized, and your kitchen tidy.
Ingredients
-
3 pounds of boneless skinless chicken thighs
-
2 tablespoons of Chica Licka Bam Bam
-
4 ounces Andouille Sausage
-
1 medium onion, diced
-
1 block (8oz) of cream cheese
-
1 cup cheddar cheese, shredded
-
24 wonton wrappers
-
Frying oil
Directions
Trim off the excess fat from the chicken thighs, then generously season them with Chica Licka Bam Bam, about 2 tablespoons.
Prepare your grill for a two-zone cooking area and preheat.
Grill the chicken and the sausage over direct heat for 2 minutes on each side to lightly char them. Move meat to the indirect side of your grilling area, then toss in some cherrywood (or whatever hardwood you have) to add additional smoky flavor. Remove meat when chicken reaches an internal temperature of 165°F.
Chop up the chicken and the sausage into bite size pieces.
In a bowl, combine and thoroughly mix the chicken, sausage, onion, cream cheese and cheddar cheese.
Take a wonton wrapper and place 1 tablespoon of the mixture into the middle of it. Wet your finger with water, then run it along the inside edge of the wonton.
Fold the wrapper in half to close it. Press your fingers along the edge to seal it. This will help prevent your wonton from opening up during the deep-frying process. Repeat with remaining wrappers.
Place a deep cast iron skillet filled with 1-1 ½ inches of oil directly over hot coals.
Once the oil reaches 350°F, carefully fry wontons for about 1 minute on each side or until golden brown. Do not overcrowd the skillet.
Remove fried wontons and cool on a wire rack. Serve when they are cool enough to touch.
Leave A Comment
More Recipes
Big Sunday Poutine
Canadians know what’s up. I mean, really — fries, cheese, gravy — who’s not down for that combo? This pub classic comes together quick, tha...
French Dip Sandwich with Big Dipper Au Jus
A classic French Dip (crackly bread, warm roast beef and melted cheese, dunked in a flavorful au jus) tops the charts of truly great sandwi...
Big Sunday Salisbury Steak & Mushroom Gravy
Salisbury steak might be best known as a popular frozen TV dinner–a saucy, savory steak branded with fake grill marks. This recipe, which d...
Diner-Style Hot Turkey Sandwich
It’s a mini holiday on a plate, and one of the best comfort sandwiches around. After all, who can resist the confluence of moist turkey, bu...
Bruce’s Buffalo Wings
This recipe comes from Bruce Butler, our resident Bill’s fan and graphic designer at Fire & Smoke Society. Bruce spent “six very format...