Cajun Rangoon with Chicken & Andouille Sausage

Name: Cajun Rangoon with Chicken & Andouille Sausage
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 24
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

0 comments

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.

Image of Cajun Rangoon with Chicken & Andouille Sausage

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

View Cart (0) Checkout

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.